I just used the last four potatoes from our 2021 harvest.  They were starting to sprout but not so much that I couldn’t use them.  We also have a few shallots left so one went in the pan along with some frozen sweet pepper strips and a couple of cloves of garlic. Saturday’s breakfasts almost always include potatoes of some sort, whether fried or oven roasted, along with eggs, toast and fruit.

I use a mandolin to slice the potatoes and a knife to slice the shallots or onions.  The mandolin makes the shallots too thin so they tend to burn more easily when frying long enough to get the potatoes cooked through.  If you want to add sliced or chopped garlic it’s better added towards the end of the cooking for the same reason.

Peppers and Shallots in the Skillet

Ingredients:

3-4 T. Olive oil

Potatoes, sliced thin – about two per person depending upon size

Shallot or onion – sliced but not too thin

Sweet pepper strips – 1 pepper – I used a handful from the freezer – optional

Garlic cloves, sliced or chopped – optional

Salt and pepper to taste

Method:

Sauté the shallot over medium heat for 2-3 minutes, add the peppers and cook for another 3 minutes or so.  Mix in the potatoes, cover, lower the heat to medium-low and cook for about 10 minutes.  Remove the cover and turn the mixture so the other side gets crispy.  To make it easier to turn I cut the potatoes into quarters using a paring knife and a spatula.  The sections don’t necessarily flip nicely and I won’t say it’s pretty but it doesn’t look like hash either.  Cook the second side for another 10 minutes.  If I have a lot of potatoes in the pan I cover it to make sure they get cooked through.  Otherwise, leave the cover off so the potatoes stay crispy.

You may have to experiment with your temperatures.  I use a cast iron pan and an electric stove so with a different kind of pan and/or a gas stove you may have to adjust your heat.  Enjoy!

Slicing the Mix

Potatoes, Eggs, and Toast