Potato & Veggie Home Fries
Oh how I love incorporating fresh veggies from the garden or farmers market into a dish where it’s least expected. One of my weaknesses is a crispy brown pan home fry. I don’t think I’ve ever met a potato I didn’t like. Now add in broccoli and a bell pepper fresh from the garden and you’ve got your starch and vegetable in one dish. Potato & Veggie Home Fries are one of my favorite side dishes. I like to use a colored bell pepper – red, yellow, orange – so that the peppers stands out from the broccoli and adds more color. We “eat with our eyes first,” a saying I think is absolutely true. If a dish looks good we get excited before the first bite.
Brussels sprouts (June is quite early for Brussels sprouts) are a nice stand-in for broccoli. Choose small sprouts and cut them in half.
Potato & Veggie Home Fries - On The Fire
- 2 pounds potatoes
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 tablespoons garlic minced
- 1 1/2 cups broccoli florets
- 1/2 cup broccoli stems tender, sliced 1/8" thick
- 1 bell pepper sliced; red, orange or yellow looks nice with the green broccoli
- 1/4 cup onion diced
- salt and pepper to taste
- Quarter the potatoes and then cut into 1/2" slices. Parboil until fork tender. As soon as you can poke into the potato with a fork it is done. Drain and set aside.
- Melt butter in a 12" skillet. Add olive oil. Add potatoes. Pan fry, flipping every three to four minutes until they are crispy and brown. You might need to add more butter during this time.
- Add garlic, onion, broccoli and bell pepper. Cook another five minutes until veggies are slightly soft.
We don’t all have gardens in the backyard or pots on the deck. You can still have fresh vegetables by joining a CSA or shopping at farmers market. Farmers will be able to answer your questions about how the food was raised and/or grown. They might have recipes printed for you or be able to explain a simple technique for preparing what they have to offer that week.
New potatoes are showing up now but they aren’t starchy enough to brown well in this recipe. I’d save them to boil quickly and then mash with a fork, add butter and salt and pepper, and enjoy.