Fried Taters And Eggs, With A Twist

Before leaving for the Caribbean, Bev had boiled up a few pounds of small red potatoes and stored them in the fridge and when our neighbor showed up at our door with a dozen, fresh-from-the-hen eggs, I knew what had to be done.

When I was a kid, we came home from school for lunch and one of my favorite meals was fried potatoes and onions, either from raw or boiled potatoes (making them home fries).  The potatoes were often accompanied with a slice or two of Velveeta cheese and some bread-and-butter pickles for a pretty good meal.

My favorite meal for potatoes and onions is now breakfast and for this meal, to the potatoes, I added half of a large red onion, two green onions, and four julienned pieces of prosciutto that were left from another meal.

When they were about half done, I noticed the bag of mild Chamayo Pepper powder on the counter and sprinkled on about a teaspoon for a new twist on my usual.

I considered adding a big handful of shredded cheddar to the potatoes, but decided I could do without the calories – even though it would have kicked them up a notch or two.

This carton of eggs contained a variety of colors and sizes but they all had one thing in common – note how tall the yolk stands from the fresh eggs.

The potatoes were plated and topped with the eggs, but not the the green onion garnish that was still on the cutting board when I cleaned up the kitchen.  For me, the key to this meal is to not overcook the eggs so I have plenty of good yolk to get all over the potatoes when I mix them up together.

I suppose there is a meal I like better than this but right off hand, I can’t think of one and the ground pepper was a very good addition.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

3/16/14 meal date