Country Potatoes

Servings: 4

 

Ingredients:

2 tablespoons unsalted butter

 

1 tablespoons grapeseed oil

 

1 tablespoon bacon drippings (optional, if not used – add 1 more tablespoon of grapeseed oil)

 

3 ½ cups peeled russet potatoes, chopped into bite-sized cubes and covered in a bowl with cold water

 

2 cups diced sweet onion

 

1 teaspoon minced garlic

 

½ cup red or green bell pepper, diced

 

¼ teaspoon salt

 

¼ teaspoon coarsely ground pepper

 

 

Addition Suggestions:

1/8 teaspoon crushed red pepper flakes

 

¼ cup jalapeno pepper, chopped

 

1 teaspoon minced rosemary

 

1 cup shoepeg or yellow corn niblets

 

 

 

Garnish Suggestions:

Thyme, small leaves

 

Rosemary, sprig

 

Parsley, snipped

 

Chives, snipped

 

Dash of paprika

 

 

Topping Suggestions:

1 Basted egg per serving

 

1 Poached egg per serving

 

1 Sunnyside up egg per serving

 

 

 

Procedure:

 

Heat a large cast iron skillet (with a lid) over medium heat.

 

When hot, add oil. When oil shimmers, add onions and sprinkle salt evenly over the onions.

 

Saute onions until soft.

 

Remove onions and reserve.

 

Drain potatoes.

 

Add the butter to the skillet. When the butter melts and begins to bubble, add the potatoes.

 

Sprinkle pepper evenly over the top of the potatoes.

 

Cover skillet with the lid.

 

Fry the potatoes until they are lightly browned and crusty on the skillet side.

 

Use a spatula to flip the potatoes and fry on the second side. Cover with lid.

 

Continue to flip the potatoes until all sides are lightly browned.

 

Add reserved onions, bell pepper, garlic and any chosen addition(s). Replace lid. Heat through until bell pepper reaches the desired level of doneness.

 

Plate. If desired, place the chosen style of egg on top of each serving.

 

Sprinkle with chosen garnish(es).

 

Serve.