Monday, April 9, 2012
More Brunch Recipes
I got a lot of email and comments about the recipe yesterday. So I thought I would post another recipe from that menu.
COUNTY COTTAGE POTATOES © Wes Davis 2011 – all rights reserved
3 - 4 left over baked potatoes
1 red onion diced
3 green onions – sliced – all parts
1 orange pepper – diced small
1 – 2 cups of shredded Sharp Cheddar Cheese
1 teaspoon Garlic powder – adjust to taste
1 teaspoon Cumin – adjust to taste
Cut the potatoes in to quarters and then slice in 1 inch slices. Dice the red onion and toss with the potatoes. Heat a skillet over medium heat and add EVOO to coast the bottom. When the oil is hot add the potatoes and red onion. Cook until the onion wilts and the potatoes start to crisp and turn brown. Add the pepper, garlic and cumin and stir to mix. When the potatoes are done, pour into an oven proof casserole and top with the cheese. Place under a broiler to melt the cheese. Add the green onions and serve. You can also have a good salsa and sour cream on the side.