Roasted Potato and Egg Skillet

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Roasted heirloom potato and egg skillet with chopped bacon, onions, and fresh herbs makes an easy oven-roasted breakfast. Breakfast is my favorite meal of the day, followed by dessert in close second. I’m always looking for ways to avoid doing lots of dishes, so I have found different inspirations to bake my breakfast all in one skillet. Doing the dishes is overrated, and I still am not lucky enough to have a dishwasher in my 1926 apartment, whose kitchen is sadly not updated. Alas, I have found ways around this troubling situation, and my roasted potato and egg skillet is a delicious creation borne out of necessity (and a hatred of sudsy dishes).

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Heirloom and fingerling potatoes have beautiful color and are more tender than their larger varieties. They impress on the plate and make an ordinary breakfast of eggs and potatoes look extraordinary. Once the colorful bouquet of potatoes was fork tender and the bacon crisp, I added a fresh sprinkling of rosemary before cracking 3 large eggs into the cast-iron skillet.

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After baking for a little while longer the whites were cooked medium and the golden yolks kept a soft wobbly center- perfect for dipping the crunchy heirloom potatoes. If I had cooked all the parts on the stove-top I would’ve had to use a pan for the bacon, another for the potatoes, and yet another for the eggs. This roasted heirloom potato and egg skillet is easy, delicious, and a one-skillet wonder.

      i-love-breakfast Roasted Heirloom Potato and Egg Skillet 6-8 small heirloom potatoes, scrubbed and diced 2-3 strips bacon chopped ½ onion diced One sprig rosemary diced 3 eggs Parsley and chives for garnish Salt and pepper to taste

Preheat the oven to 350. Dice the potatoes, bacon, and onions. Place in a cast-iron skillet and season with salt and pepper to taste. I chose not to add olive oil or butter because the fat from the bacon would give the potatoes and onions grease for roasting. You can choose to add some oil or butter if you like, but I don’t think it is necessary. Roast in the oven for 10-15 minutes. Take out of the oven to likely mix the ingredients and coat everything in the bacon fat. Continue to roast in the oven for 10-15 more minutes or until the potatoes are fork tender.

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While the potatoes, bacon, and onions are roasting finely chop the rosemary. When they are cooked through sprinkle the rosemary in the skillet and stir. Create 3 little pockets for the eggs. Crack the eggs into the pockets and put back in the oven for 8-10 minutes.

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Leave the eggs in the oven a little longer if you prefer a firmer yolk. Remove the potato and egg skillet and sprinkle with chopped parsley and chives. Breakfast is served!

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Garbanzo Frito

     betttterr

Garbanzo frito is delicious Cuban hash served as a side, over white rice, or for breakfast with fried eggs on top. As a die-hard fan of breakfast, I prefer to eat my garbanzo frito with fried eggs on top with a steaming up of café con leche. This is my abuela’s recipe and my abuelo loved his garbanzo frito. This is one of the many recipes I made with my abuela on the weekends at her house on Biscayne Boulevard.

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I miss my abuelos deeply, and it makes me really happy to make my abuela’s recipes while listening to the Buena Vista Social Club station on Pandora. Classics like “Candela”, “El Cuarto de Tula”, “Chan Chan”, and “Vamanos Pa’l Monte” come on the station making me nostalgic as I dance in the kitchen chopping up veggies for the garbanzo frito.

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The base of this recipe is a Cuban sofrito (I like to say this is the Cuban mire poix). Sofrito is a sauté of green and red bell peppers with onion, garlic, and a little tomato sauce. This is a basis for lots of Cuban recipes besides garbanzo frito like fricassee de pollo and black beans. Garbanzo frito is a homey delicious hash that is my kinda soul food. Other versions are much saucier with considerably more tomato sauce or lots of oil. My abuela’s recipe for garbanzo frito is just right and a wonderful Cuban classic to have in your arsenal!

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Garbanzo Frito

 2-3 tbs olive oil
1 med onion diced
1 med green pepper diced
1 small red pepper diced
3 cloves garlic minced
2 chorizo links, casing removed, and diced
1 cup ham diced
4 ounces no-salt added tomato sauce (optional)
2 cans garbanzo beans (or 1 large can)

The first thing you should do is rinse and drain the garbanzo beans so they can dry. You don’t want to add wet garbanzo beans to the pan which would cause the whole recipe to steam instead of sauté. Set the garbanzos aside and chop your sofrito base of red and green bell peppers, onion, and garlic. Smash the garlic with the flat side of your knife to easily pop the cloves out of their peel.

horizontal-drained-garbanzo Remove-chroizo-casing

Prepping and doing your chopping in advance is best to make this recipe go by quickly. Heat oil in pan on medium heat and add the onions and peppers. Cook till onions are translucent and a bit golden. I allowed the sofrito to cook for 10 minutes or so before adding the garlic. I like to make a little space between the veggies for the garlic and allow it to cook for 1-2 minutes before mixing in. The kitchen will start to smell like a Cuban household filled with the aroma of sofrito in the air.

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While these are cooking you should peel the 2 chorizo links and dice. I bought pre-diced ham to save a step. Do NOT buy smoked ham; it will totally alter the flavor of the dish. Add the chorizo and ham, stir well and let cook for 3-4 minutes. Add the drained garbanzo beans. Let this cook for 8-10 minutes so the garbanzo beans can brown and mix nicely with the other ingredients.

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I might’ve let this go a little longer, stirring every few minutes to get all of the garbanzos a little browned. When nearly done add 4 ounces of tomato sauce (this step is optional, some prefer no sauce while others make this with lots of sauce). I used no-salt added tomato sauce since the ham and chorizo are naturally salty. Do not add any salt or pepper to this recipe, it doesn’t need it and you will risk over salting the dish.

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Mix well and allow to cook and brown a little, mixing every couple of minutes. Cook around 5 more minutes until everything the garbanzo frito deliciously blended and it starts sticking a bit to the bottom of the pan. Throughout the whole cooking process I had the burner between on half way at ‘5’. Serve the garbanzo frito over white rice, as a side dish, or with a fried egg on top for breakfast.

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Cuban Avocado Salad + Breakfast

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Cuban Avocado Salad is a classic staple in Cuban households, where salad greens were seldom seen. Comprised of crisp avocado and onion; sometimes tomato, this salad is great with any Cuban meal.  Usually salads at your local Latin-American will be either a delicious avocado salad or a lackluster version of this. What you have here, my friends, is my version of Cuban avocado salad. For this salad we use Florida Avocados. While I do like Haas avocados as well, they aren’t the true kind for the salad; the Florida variety are more crisp and watery than the creamier texture of the Haas. Florida Avocados are much larger than the tiny Haas and are bright green on the outside, they tend to ripen fast.

        Cuban-Avocado-Salad       Florida-Avocado

Soaking the red onions in red wine vinegar and water gives a nice bright flavor to the avocado; and a squeeze of lemon is not to be forgotten. For breakfast I’ll often make the Cuban avocado salad with a split English muffin or Cuban bread and a soft-boiled egg on top, smashed into the buttered bread. With a cafecito on the side?! Ño! Que rico!

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Cuban Avocado Salad + Breakfast

1 large Florida Avocado
1/2 small red onion or 1 Shallot thinly sliced
Grape tomatoes, halved (optional)
Olive Oil
Salt and Pepper
1 tablespoon red wine vinegar
1 tablespoon water
Garnish with a squeeze of lemon juice or lime

First, slice the red onion and soak them in the red wine vinegar and water with a little bit of salt (a pinch of sugar can add some oomph too). Dice the avocado and half the grape tomatoes (I thought I had tomatoes, but turns out I didn’t! So I didn’t use them today…). Dress with olive oil, salt and pepper. Take the red onions out of the vinegar and sprinkle on the salad. Squeeze a lemon or lime wedge on top for garnish.

IngredientsMarinated-ShallotsDiced-Avocado

I served this with a 100 Calorie Thomas English Muffin and a small pat of unsalted butter. In order to successfully soft boil your eggs put a pot of salted water to boil. Once the water is boiling gently lower the room temperature eggs into the water; reduce the heat to low and cover (I forgot to cover my pot and they turned out fine!). The eggs may slightly crack with ribbons of egg whites floating around them, but this did not affect my eggs, they were still perfectly soft-boiled despite small cracks. Set your timer for 5 minutes (6 if you like your egg whites more firm). Immediately run under cool water and peel them carefully.* Smash into toast and enjoy with Cuban avocado salad.

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 *Hint: Older eggs peel better!

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