Friday, April 17, 2009

Potatoes O'Maggy

This recipe is great for those potatoes you just aren't quite sure about. When you can't tell for sure if they are still good, or whether they are officially supporting other life. This is a bit more involved then your regular fried potatoes, but they are worth it, and can even streach from dinner to breakfast.

I wash and peel the potatoes, then dice them into roughly 1/2 inch chunks. These don't have to be perfect, trust me. Place them in a mixing bowl lightly coat with oil and toss lightly with salt, pepper or any other spices you like. I usually use rosemary, or skip the salt and pepper altogether and use Johnny's Seasoning Salt. Dice 1/2 a large white onion, and peel 5-8 cloves of garlic, and add these to my potato mix. Also cut 4-6 slices of bacon into chucks, and cook then set aside.

I pour the whole shebang into a casserole pan (size depends on how many I'm feeding) cover with tin foil, and bake in the oven for about an hour at 350 (check and stir around every 15 mins or so) in the last fifteen minutes, add in the bacon and leave off the foil to get some color on the tots. This goes great with a steak or pork chops. It can basically substitute for any other potato-ish side with dinner.

I almost always have left overs from this (as I'm physically incapable of cooking for 1 or 2 people) so I will save the remnants and grab them out in the morning. Simply throw them in a sautee or cast iron pan over medium to medium high heat with a tablespoon or two of oil (if you're like me, and seem to pick out a lot of the bacon bits before you re-cook it, you might want to add more. Sausage also goes great in this). Once the potatoes have brown and have a nice crisp you have a couple options. You can serve them straight up with the usual breakfast subjects ala Potatoes O'Maggy, or you can make what I like to call a Leftover Scramble.

For a Leftover Scramble you need either a cast iron or over safe pan (trust me on this) and if you do use an oven safe pan, I highly recommend you use a fry pan or skillet. Otherwise you risk make a scrabble-mess, and having sad face because you don't have breakfast. Heat your oven to 350, and simply pour a plain scrambled egg mixture (I use 2 eggs per person. 3 if I know they are a big eater) directly over the potatoes in the hot pan. I also occasionally add green onions or cheese (or both) into the egg batter, and it makes it very very yummy and adds some texture and color. Allow to bake approx. 15-25 min depending on the amount of eggs you add. And please be sure it's throughly cooked before you remove it from the oven. Allow to cool for a few minutes and serve!

1 comment:

  1. That sounds good. I like the scramble idea. I think the huge cast iron pan will fit in the oven.


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