Recipe 13: Breakfast potatoes with yellow peppers and fried egg.
This is an incredibly simple brunch/breakfast/anytime meal. Simple but, as always, full of flavour and colour.
The secret is to char the peppers on a gas hob or underneath a high grill. This scorches the skin, after placing it in a sealed tupperware or clean plastic bag for a few minute and rinsing under cold water you should be able to pull the skin off in one go. If some of the blackened skin stays on the pepper don’t worry too much as this adds to the flavour.
This allows the peppers to be free from any stringy skin, leaving a soft but distinct texture.
The rest of the dish is as easy as they come, so read ahead and I hope you enjoy. In my opinion it’s better than heading out to your nearest greasy spoon or weekend brunch venue, and no doubt cheaper.
Breakfast potatoes with yellow peppers and fried egg.
Serves 2 (Healthy portions.)
Ingredients:
5 medium potatoes
1 medium white onion
1 large yellow pepper (prepared in the manner described above)
1 clove of garlic, chopped.
2 eggs, fried to taste. (personally the only way this can be served is so when you cut into the egg the yoke seeps out onto the potatoes.
Spices:
1/2 teaspoon of hot cayenne pepper
1/2 teaspoon of cumin
salt and pepper
Olive oil to fry
Method:
1. Peel (or don’t if the potatoes are nice and clean and the skin isn’t too thick) the potatoes and cut into 1 inch pieces. Parboil them in well salted boiling water until the edges of the potato begins to go slightly transparent. Drain the potatoes and leave to dry, you don’t want any water to be on them when frying.
2. Peel and halve the onion and chop into slices. Add to a wide, non-stick frying pan with enough olive oil to coat the onions, but fry without becoming too greasy. Leave the heat high for a couple of minutes until the onions just start to colour, then reduce it to ensure that they don’t burn but become sweet and tender. Add the garlic after you reduce the heat to ensure that it doesn’t burn.
3. Add the salt, pepper, cumin and cayenne pepper to the onions.
4. When the onions are ready and the potatoes are fully drained dd them to the onions. Stir gently to encorporate and add more olive oil is required.
5. Turn the heat up slightly and allow the potatoes to take on some colour. Keep an eye on it and make sure it doesn’t burn.
6. As the potatoes begin to cook through and fry up add the peppers. You want them to take on some colour too, but not cook through to the point that they will fall apart.
7. In a separate pan cook the two eggs in some olive oil.
This is basically it. You want to make sure that the potatoes are cooked through and have a nice amount of crisp to them, this provides a nice amount of texture to the dish and compares nicely to the soft, but coloured onions and soft, tender peppers.
Serve a good portion of the potatoes with a fried egg on top. Crack some fresh, black pepper on top of this and serve with some lightly toasted crusty bread. As mentioned above, if the egg is cooked lightly enough a quick stab to the yoke will send it flowing through the potatoes, peppers and onions, adding a lovely richness to the whole dish.
Simple and tasty breakfast feast
As with all the recipes in this blog its simple and satisfying. So easy for a weekend morning.
More recipes and photos to come in the not so distance future! Keep your eyes open for a prospective 5 course meal soon to be attempted!
The Epicurean Candidate
