Eggs in a Basket

Easy breakfast with home made hash potatoes and eggs!

INGREDIENTS:

• 1 potato, cleaned and poked with fork then put into microwave for 3 mins
• 1/4 c thinly sliced onions
• 1 garlic, chopped or 1 tsp of minced garlic from jar
• 2 TBS chopped green chilies from can
• 1/2 c chopped tomatoes
• 1/4 c chopped ham…or bacon…or whatever you have on hand!
• 1/2 c grated cheese…cheddar…monterey jack…swiss..put aside
• 2 eggs cracked and put into a cup
• seasonings that are to YOUR liking
• 2 TBS oil

DIRECTIONS:

1. cook potato in microwave, then coarsely chop
2. heat 2 TBS of oil in pan, add garlic and onion and cook 2 mins then add potatoes
3. once potatoes are getting brown add ham, tomato, chilies and reduce heat and let brown
4. once browned on both sides, spread potato mixture so there is a hole in the middle to pour your eggs into, forming a “nest” if you will.
5. season the eggs, put the cheese on top of the potatoes and cover and cook till eggs are to your liking
6. Then, carefully remove and put on a plate and voila!!!!!!!!

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Fingerling Potato Salad

Ingredients

• 2 pounds fingerling potatoes, unpeeled, cut into 3/4″-1″ pieces
• 1 tablespoon kosher salt plus more for seasoning
• 5 tablespoons (or more) extra-virgin olive oil, divided
• 1 tablespoons brown mustard seeds
• 3 medium leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4″ slices (about 5 cups)
• 1 tablespoon (or more) white wine vinegar
• 1 tablespoon Dijon mustard
• Freshly ground black pepper

Preparation

• Place potatoes in a large pot. Add enough cold water to cover by 3″. Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
• Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.
• Wisk 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.

Read More http://www.bonappetit.com/recipes/2011/07/fingerling-potato-salad#ixzz1R77ngcSk

Have you ever screwed up….?????

Has it happened to you???  You have planned a great meal and then, something goes wrong!!!  The meat is not cooked enough….or, as in my case tonight, the culprit….red potatoes!!!

It was going to be a great accompaniment to a sirloin steak and grilled asparagus…these cute little red potatoes that you cooked half way, then cut in half and scooped out part of the potato….only, the potato was still hard…it was not cooked enough!!! Hmmm, I mutter….”now what would Julia do”???!!!  She’d probably down a good glass of wine, or maybe two…say a swear word under her breath….fondle the pearls around her neck…but then, she would go into action!!! And that’s exactly what I did…!!! But, I drank a negra modelo…said the *F* word a few times and seeing that I don’t have pearls, I just went into action!!!!  I figured by adding bacon and onions, you can NEVER go wrong no matter what!!! The smell and taste of bacon can cure any mistake you may ever have in the kitchecn…be sure to ALWAYS have it on hand!!!  So, this is the revision of my original plan, but everyone loved it…and the nice bottle of cabernet enhanced not only the taste of the beef but also the bacon!!! hahahaha.  Do enjoy, it’s easy and it is good!!!

So, “new revision” receipe for Parmesan Potatoes

• 4 med red potatoes
• 1 TBS olive oil
• 1/4 c minced onions
• 3 slices uncooked bacon (more  if you like bacon!)
• 1 TBS minced garlic (from the jar is easiest)
• Salt/Pepper
• 1 tsp red pepper flakes
• 1/2-3/4c of parmesan cheese

1. Cook potatoes in boiling water until tender…about 20 minutes over   med heat and then drain.
2. Heat oil in skillet and cook onions, bacon and garlic & saute until bacon almost cooked and set aside.
3. Cut potaotes in half and then cut into bite size pieces and put into pan with some olive oil and saute for 2-3 minutes and then add bacon and onion mixture and put on low/med heat for 15-20 mins or until golden brown.
4. Right before you are aboout to serve, top with parmesan cheese and cover with lid to melt…and then voila…people will love it!!

This served 3 of us and there were NOOOOOO left over potaotes….(oink..oink!!!)