Veggie hash is becoming one of my favorite breakfast recipes.They are quick and flavorful and can be made with a variety of spice families.Here I use the Cajun seasoning.
Cajun Potato Hash with Fried Egg
Cherry tomatoes: 1/2 cup,sliced in halves
Green bell pepper: 1,diced
Olive oil: 2 tablespoons
For the Cajun Seasoning:
Paprika: 2 1/2 tbsp
Garlic powder: 2 tbsp
Black pepper: 1 tbsp
Onion powder: 1 tbsp
Cayenne pepper: 1 tbsp
Dried oregano: 1 tbsp
Dried thyme: 1 tbsp
For the cajun seasoning combine all the spices and store it in an airtight container for months.
In a pan heat a tablespoon of oil and toss in the potato,tomato and green bell pepper dices and fry until tender.Add 2 tsp of the cajun seasoning to it and mix well.Transfer the hash on a serving plate.Fry an egg with runny egg and top it over the hash.Season the fried egg.Serve hot.
Lately I have been cooking more and blogging less.So quite a lot of recipes need to be updated for fellow readers.This version of tortilla de patatas is thin crust,light and delightfully tasteful for meals.
Tortilla de Patatas
Potato:2,sliced thinly using a mandoline
Onion:1.sliced thinly using a mandoline
Cumin powder:1 tsp
Black pepper:1 1/2 tsp,ground
Extra virgin olive oil:3 tbsp
Wash the sliced potatoes in running water until there is no more frothing.Put 2 tbsp of olive oil in a skillet,let the oily surface shimmer and then add the potatoes and onions to it.Fry them until the potatoes are almost tender.We do not want them to be overcooked since they are going to go into the skillet again with the eggs.Sprinkle some salt and stir until the onions are translucent. Set aside the potato-onion mix on kitchen towel to drain the excess oil.Meanwhile in a small bowl,beat the eggs,add the paprika,cumin powder,salt and black pepper powder and beat until the spices are mixed evenly.Go back to the skillet and pour the remaining oil in it. Arrange the potato and onion slices neatly in the skillet to form an even layer of about an inch thick.Pour the beaten egg mixture on the top of it.Even out the surface using the spatula.Let the eggs cook for 2-3 minutes.You can put a lid on the skillet to cook the eggs faster but I have a habit of watching the eggs cook on their own.Let them breathe you know 🙂
Place the serving plate on the skillet and flip it over so that the omelette comes on the serving plate.Serve with roasted tomatoes or just plain.
I have always wanted to perfect the fries at home.Crunchy on outside and soft inside yet not slushy or overcooked.After much reading I got the perfect idea to start on them.A favorite side with burgers or sandwiches.
Homemade Fries and Tomato Grilled Cheese
Potato: I have used one,sliced into fingers
Bread slices: 2
Cheddar cheese: 2 slices
Tomato :2 slices
Red onion: 2 slices
Red chili flakes
For the Fries:
Wash the sliced potato fingers well in water until the frothing washes away.This removes the superficial starch on the potatoes.Now pat them dry on a kitchen towel.Heat about 3 tablespoons of olive oil in a pan and let it heat.Add the potato fingers in it when oil is hot and do not turn the heat down.It would take hardly take 2 to 3 minutes until the potatoes are done.Take the fries out and keep them on tissue to soak the excess oil.Sprinkle coarse salt on them while still hot.I served it with ketchup.
For the Grilled cheese:
Layer two cheddar cheese slices on a bread.Top it with the onion and tomato slices.Sprinkle red chili flakes and ground black pepper.Layer the other bread slice on the top of it.I grilled them on a pan brushing each side of the bread with olive oil.
Serve hot with the fries.