My Latest Passion
When I recently retired I knew I would miss the New York diner home fries that come with those breakfast specials.
After many experiments I learned much about copying that diner flavor. I also learned that one serving is too much work and the leftover onion and pepper just go to waste. The more days in the fridge the better it taste and the ones that go in the freezer are pretty good too.
As it stands now the cooking is pretty simple. Three pounds of red potatoes sliced in a little olive oil with generous amounts of black pepper and sweet paprika, a good shake of Adobo, sprinkles of marjoram, oregano, savory and thyme covered on a low flame for 90 minutes and stirred often. Then add one red pepper, one yellow onion and more paprika, cover and stir for another thirty minutes.
Transfer the whole thing to storage containers and the present serving to a smaller frying pan in salted olive oil to be finished on a medium flame.
My Latest Passion
When I recently retired I knew I would miss the New York diner home fries that come with those breakfast specials.
After many experiments I learned much about copying that diner flavor. I also learned that one serving is too much work and the leftover onion and pepper just go to waste. The more days in the fridge the better it taste and the ones that go in the freezer are pretty good too.
As it stands now the cooking is pretty simple. Three pounds of red potatoes sliced in a little olive oil with generous amounts of black pepper and sweet paprika, a good shake of Adobo, sprinkles of marjoram, oregano, savory and thyme covered on a low flame for 90 minutes and stirred often. Then add one red pepper, one yellow onion and more paprika, cover and stir for another thirty minutes.
Transfer the whole thing to storage containers and the present serving to a smaller frying pan in salted olive oil to be finished on a medium flame.