We're just back from a quick vacation. We went to a friend's house in Lake Placid, where we skated, skied, and snowshoed for three glorious days. Oh, and I did a slew of cooking. There's nothing like better than cooking for a small group. Cooking for my family takes a lot of effort, and with just a bit more, I can feed another three or four mouths without any problem.
I made a rabbit stew, which I'll write about later in the week, and a boneless leg of lamb that I've made so many times before it's hard to believe that I haven't blogged about it. I'll do that soon, too.
After six hours of driving, though, I don't have much energy left. I'll just share a quick tip for making home fries: use leftover baked potatoes. The night on vacation that I cooked the lamb, I accompanied them with baked potatoes. I was distracted by the Steelers/Broncos game on the television, and I lost count of how many potatoes I should put in the oven. I ended up with about four extra ones when the night was done.
Those baked potatoes sat in the fridge until this morning, when I cut them up and tossed them in a pan with a bit of oil, onion, and parsley. With a shake of salt and pepper, my home fries were ready to go. I scrambled two eggs, and I was ready to start packing the car.
Home Fries
- 1/2 an onion, diced
- 2 or 3 leftover baked potatoes, cut in to small cubes
- 1 tablespoon or more of chopped fresh parsley
Heat some olive oil in a frying pan and saute the onions until they are soft
Add the potatoes and fry until crisp (or as crisp as you can get them–I don't often have much luck, and they're still delicious)
Add the parsley and salt and pepper
Serve with eggs