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Brunch with a Kick
updated: Jan 15, 2011, 8:45 AM
By Leah Etling
Note to self: When cooking with jalapenos, keep hands away from face.
I was having guests over for weekend brunch. Thank goodness they were late, or they would have caught me cooking with a cold wet washcloth soothing the pepper-induced fire sensation I'd created around my nose and eyes.
This potatoes and eggs combo from Anna Thomas' New Vegetarian Epicure is a good reason to avoid going out for breakfast. Stock up on farm fresh eggs, pasilla and jalapeno chiles, cilantro, and baby red potatoes at the Farmer's Market, and you'll be all set for Sunday morning.
I've adjusted the recipes so they're suitable for two. Increase accordingly depending on the size of your breakfast table. Serve with warm tortillas, refried beans, and coffee or hot chocolate.
Diner-Style Potatoes with Peppers
1 pasilla chile and 1/3 jalapeno pepper, diced
½ onion, diced
1 clove garlic, diced
5-6 medium red potatoes, boiled until tender and then diced (10-12 if baby potatoes).
Small can diced green chiles, mild or medium
In large skillet, cook pasilla, jalapeno, onion and garlic in olive oil until soft. Add cooled and diced potatoes and more olive oil if needed. Cook over medium heat, adding salt and pepper to taste, for about 10 minutes. Potatoes should be thoroughly cooked, scrape brown bits from bottom of skillet. Add diced green chiles and heat through before serving. Top with Monterey Jack cheese if desired.
Half onion, diced
½ pasilla chile, diced.
1 tablespoon Olive oil or 1 tablespoon butter
Melt olive oil/butter in skillet and add onion and pasilla chile. Cook over medium heat for about five minutes (should be soft, not brown). In bowl, whisk eggs with salt, pepper and cilantro. Add egg mixture to skillet and cook through slowly. Top with fresh salsa. Or use tortillas, and combine both dishes for tasty breakfast tacos.
Comments in order of when they were received | (reverse order)
2011-01-16 08:38 AM
don't forget the fresh cilantro, chopped and sprinkled on top just prior to serving!
2011-01-17 08:31 AM
I find by using plenty of oil--couple of Tablespoons--and not stirring the too much , I can get the nice crispy texture to the potatoes. Love that crunch. If you stir too often, the potatoes crumble, especially if they are pre-cooked.
Thanks for passing on Anna's recipes. I'm a fan of her cooking from way back in the 70's.
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