Monday, May 19, 2008

Go Ahead Honey, Those Taters are Gluten-Free

Naomi over at Straight into Bed Cakefree and Dried is hosting this month's "Go Ahead Honey, It's Gluten-Free" cooking challenge. The May theme is breakfast and we certainly love to have our breakfasts in our house; sometimes a second breakfast too, if we're feeling hobbity. Come to think of it, breakfast for dinner is a good idea also.

The naturally gluten-free potato is often featured on our breakfast table and the recipe below is a versatile favorite. We have two well-loved cast-iron frying pans which we wipe out carefully after use to preserve the layers of seasoning that keep foods from sticking. If you don't have this kitchen staple on hand, another kind of frying pan will do, but you may have trouble getting the spuds crusty enough.

Breakfast Fried Potatoes

5 potatoes, peeled (Save the peels for tomorrow's secret recipe!)
1 large onion, diced
1 green pepper, seeded and diced (other color peppers are lovely too)
Canola oil for frying
3 Tbsp. seasonings of your choice. We like sage, salt, pepper, paprika, garlic powder and chili powder, but adjust to your mood)

Cut potatoes in half and then cut into medium dice. Place potatoes in salted water in a medium pot and bring to boil. Lower heat and cook until softened, about 15 minutes.

Drain and reserve.

Get your frying pan heated up and then add 2-3 Tbsp. canola oil. Let the oil warm up and then toss in onions. Cook until soft (5 minutes), then add peppers and seasonings. Cook until peppers are softened (another 3-4 minutes), then add potatoes. Keep an eye on the stove and stir up potatoes every couple of minutes, so that a nice crust forms on the bottom of the pan that can be scraped up and mixed in with the rest of the vegetables. When this fry-up is at its crustiest peak (5 more minutes) adjust seasonings and serve.

Makes 4 hearty breakfast servings.

The Go Ahead Honey, It's Gluten Free Challenge will continue through tomorrow, so there's still time to get cracking (those eggs) and join the fun. Check out Naomi's great gluten-free blog for more information

1 comment:

Naomi Devlin said...

A savoury breakfast, yay! Back when I was eating potatoes I would have been all over this like a rash. There's just something so sustaining about some crusty fried spuds done in a cast iron pan isn't there? Thanks for your submission!

x x x