Rush Hour Gourmet
In the South, when you're hungry but don't have much in the kitchen, you fry up something. With the addition of egg, this pantry-staple combination is so simple and delicious that it will become a suppertime standard.
In the South, when you're hungry but don't have much in the kitchen, you fry up something. With the addition of egg, this pantry-staple combination is so simple and delicious that it will become a suppertime standard.
To spice things up, add more black pepper, red pepper flakes, or crumbled bacon, all good additions.
Add a green salad and buttered toast, and you will be perfectly satisfied. Something sparkling, such as a Spanish cava, makes a nice pairing. But, you can also have it for breakfast, of course.
Potato and Onion Fry-Up
Makes 6 servings
1/4 cup olive oil
4 to 6 large potatoes, peeled, sliced into 1/4-inch rounds
1 large onion, halved, cut into 1/4-inch slices
1/2 teaspoon each: salt, freshly ground pepper
4 eggs, beaten
1. Heat olive oil in large, heavy skillet over medium high heat. Add potatoes and onions; cook, turning with spatula, 10 minutes.
2. Reduce heat to medium; cover, cook until tender, stirring occasionally, about 10 minutes.
3. Add salt and pepper. Cook, uncovered, turning mixture with a spatula, until onions are golden, potatoes have begun to break apart and are slightly crunchy, 9 minutes.
4. Stir in eggs; cook until firm, about 1 minute.
Per serving: 208 calories, 12 grams fat, 6 g protein, 141 mg cholesterol, 19 grams carbohydrates, 245 mg sodium, 2 grams dietary fiber