Don't Let Your Taters Go To Waste!

On the occasional Friday Night I like to treat my husband and I to a dish of Chicken Thighs along with some other vegetables. I usually use what's in season which right now is unfortunately not very much. Potatoes though are always a good call for any time of the year. I actually picked up a pretty large bag of them at my local supermarket for only a dollar and some change. You really can't beat that. Fast forward to Monday and there's a medium sized Pyrex of potatoes sitting in my fridge looking rather sad. I mean who is going to eat just plain old chicken smothered potatoes? Yes, they did have some leftover garlic and artichoke hearts in there but that's no meal. Just a sad, lonely side with no one to play with. 

And than we had Barbecue and it hit me! I needed to transform these potatoes like no other. Otherwise they were headed for the trash and that's just plain wasting. Once you see just how easy this is there's no way you'll leave your leftover potatoes alone. With just a few extra ingredients that you most probably have in your fridge already you can make the impossible possible. OK, I may be exaggerating BUT you can make super-awesome potatoes. That's no lie. Let's get cooking!

Pan-Fried PoTater Hash Browns

1 Tbs. Extra Virgin Olive Oil 
1 Medium Yellow Onion, diced
1 Large Garlic Clove, minced
1 Lb. of Leftover Potatoes
1 Tbs. Chopped Fresh Thyme
Freshly Cracked Salt and Pepper

In a Medium sized non-stick saute pan or skillet, heat up the Olive Oil. Add the Onions and Garlic. Cook until fragrant. Mix in the Potatoes, Salt, Pepper and Thyme and press down on them with your spatula to form an even layer. The heat should be kept on a Medium/High setting. Leave on the heat untouched for about 5-7 minutes. Once you see browned edges forming, gently flip the potatoes to the other side for even browning. If you see that your potatoes are not getting crispy enough, add more olive oil. Press down with your spatula again and leave on heat for another 5-7 minutes.  The potatoes should be golden brown and almost, but not quite, burned. They will be super crispy on the outside and creamy in the middle. The perfect side dish! Enjoy!


  
 


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