Smoked Paprika Potatoes

Have I told you, I like breakfast food, well I do, and for any meal. The other day we had baked potatoes for dinner and I baked a few extras to have as home fries. As it happened, the very next day Bobby Flay cooked smoky home fries as part of an Argentinean meal, and, since I had all of the ingredients, I decided to try them. My plan was to have them for breakfast, but I couldn’t get myself motivated to cook more than a piece of cheese toast, so Jo and I had them for lunch.

I followed the basic recipe, except I had some sweet peppers in the frig that needed to be used and, remember the mushrooms from the last two posts – still had some. I did use the garlic, parsley and smoked paprika per the recipe (I may use a little less paprika next time). I added the peppers, onion, and mushrooms to a skillet with some olive oil, covered with a lid and let them sweat until softened. I then added the garlic, parsley and potatoes and cooked uncovered until the taters were warmed through. I only had two garlic cloves, so I used some garlic salt in addition to S&P.


I sided Jo’s (the MIL) with some warmed up pork tenderloin from last nights dinner and here’s my plate before and after the topping – you knew I had to top this with a couple of sunny side up.



Since these were Latino potatoes and I had an avocado in the frig that needed to be eaten, I had half of it as well. I just sliced it and added a little salt as I’d seen my daughter-in-law do and I guess I need some advice from you westerners. After eating it this way, I can see why guacamole was invented, as it didn’t have much flavor, especially along side the potatoes. I love guacamole and we eat it often, but I could easily go the rest of my life without eating another plain avocado – so all suggestions welcomed.

I’m doing well on the mushrooms and should polish them off with one more meal. I had enough potato leftovers from lunch for one more meal, hum, what could I possibly do with them, hum.

Have a great St Patrick's Day

Larry