Some of the best dishes come about with little fuss and when you encounter the dreaded, "Oh, no, we are out of..."
Well, that's what happened this morning. I had already started the potatoes for breakfast when I realized I had used up all the eggs the other morning when when we were getting ready to visit EPCOT with family. My father-in-law had free tickets and he treated us to the fun-filled day. But you know how it is when you are cooking breakfast, trying to get ready and clean the kitchen at the same time. I barely even recall eating, let alone remembering how many eggs we used.
So this morning when I went to reach for the eggs, there were none. But knowing we are going to be eating lunch in a few hours after swimming, we decided to opt for something light. My husband suggested that I turn these wonderful potatoes into a garden hash.
Here is a quick recipe that you can enjoy on an "easy" Sunday morning. You can start with the packaged potatoes that you find in the refrigerated section of your grocery store as they take less time to cook.
1 tbs. Canola oil
10 ounces home style potato slices (store-bought)
1/2 tsp. seasoned salt
Freshly ground pepper, to taste
1/2 tbs. butter
2 medium banana peppers, sliced and seeded
1/8 cup sliced sweet onion
1/8 cup diced tomato
1/2 tsp. dried thyme
Suggested: Green or red pepper sauce for passing at the table
Add canola oil to a heavy or cast iron skillet. Heat over medium-high heat. Add the sliced potatoes. Sprinkle the seasoned salt and ground pepper over the top side. Flip once potatoes are browned to your liking.
Once the potatoes are flipped, cook for about another two minutes. Add in the butter, the banana peppers, onion and tomato. Add in the dried thyme. Continue to cook just until the butter is melted and the vegetables are still crisp and firm to the bite.
Serve with green or red pepper sauce.
It's that easy.
See you soon!