| Ingredients: 2 Tablespoon(s) oil, vegetable 2 scrubbed potato 2 Tablespoon(s) butter 1 Cup(s) diced onion, white 1 Cup(s) stale, diced bread, white 2 Clove(s) minced garlic 1 Teaspoon(s) Paprika, smoked Spanish 1 Teaspoon(s) rosemary 2 egg 1/2 Cup(s) chopped onion, green |
Directions:
Wash the potatoes and bake in the microwave with skins on. About 4-5 minutes on high for a 1200 watt microwave. Allow potatoes to cool. Overnight in the refrigerator is best as it dries them as well. Cut potatoes into half-inch cubes. Finely chop onion and mince garlic. Chop stale bread into cubes, roughly the size of the potatoes. In a large skillet or wok, bring oil to a sizzle and add potatoes. Getting a good brown on the potatoes takes the longest time, so we are starting with the potatoes. After about 8 min at high heat, with constant stirring, the potatoes should begin to crisp and brown. Reduce heat to medium high and add onions and butter. After about 5 minutes, the onions should soften and start to brown. Add garlic and other seasonings. Saute the garlic until it blooms and no longer tastes raw, about 2 minutes in the full skillet. If the garlic were alone in the pan, it would be about 30 seconds, but with all the potatoes it takes longer to get the garlic cooked. Reduce heat again to medium and add move the potatoes to the side of the skillet. Place the remaining butter in the available space. Crack eggs into the skillet. Stir to scramble and let cook for about 30 seconds to set. Fold the potatoes onto the egg and let cook another 30 seconds. Stir to combine the egg and potatoes until there are no more runny pockets of egg. Serve with green onion garnish. Top with grated cheese if desired. |