Hash Browns

 Z-Monkey generally comes home from school like a grizzly bear. Literally. Until there is some yummy food settled in his growling tummy, its not very pretty. So on a day that I was planning on making baked chicken, and baked hash browns, I had a cake in the oven, and a half hour till Z-Monkey was due home. Aaaah! I only have one oven, so I had to think of a solution fast - in 30 minutes basically. Being that necessity is the mother of all invention, I quickly switched dinner to fried chicken and fried hash browns. Its a good thing I did, since otherwise I would have never discovered the goodness of fried hash browns! I used the leftover oil from frying the chicken, so I am sure that added some flavor, but either way, they were amazing. And yes, Z-Monkey agreed, and reverted back to his usual puppy dog self. All's well, ends well!

Hash Browns

8 large potatoes, peeled and cubed

3 tablespoons oil

1 large onion, diced

2 teaspoons salt

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon sugar

Bring a large pot of water to boil and add the potatoes. Cook for about 8 minutes, until you can poke them with a fork, but not too soft. ( Can you use the word al dente for potatoes?) Drain the water, and add the spices. Note: The measurements that I put down are estimates. Usually I give a few shakes, taste, and shake some more. Stir the potatoes gently. Heat the oil in a large skillet,and saute the onions until translucent. Add the potatoes, and stir gently, until the potatoes are heated through. 

( For a lower fat version, use 1 1/2 tablespoons oil, and after combining the potatoes, onions and spices, pour into a 9x13 pan. Cover and bake at 400° for about an hour. 

Red Skinned Potatoes

This is a really basic easy recipe, that will have people in awe thinking you worked so hard on it.

Red Skinned Potatoes

3 pounds red skinned potatoes, washed (you can use regular white potatoes in a pinch, but the red skinned potatoes really bring the recipe up a few notches)

1 onion, sliced

1 colored pepper, sliced

2 cloves garlic, minced

1/4 cup olive oil

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon dry mustard powder

Preheat oven to 425°. Cut the potatoes (skin on) into wedges, and rinse again. Toss with remaining ingredients and arrange in a 9x13 pan. Cover with foil and bake for 1 hour. Uncover and bake for another half hour.

Aren't these colors gorgeous together?