Napa Farmhouse 1885™: red chile breakfast potatoes

Tuesday, September 18, 2012

red chile breakfast potatoes

photo courtesy peter padoven

it is potato week at food network's summerfest so i went to our local farmer's market to see what is in season. they had a nice selection of red, yukon gold, russet and purple, but i fell in love with the german butterballs which are described by a seed company this way:

"Rich, golden russet-type potatoes are an all-around favorite for baking, frying and steaming. Truly an all-purpose potato, with delicious, buttery flavor and a tender, flaky texture. Just one look and taste and Butterball will be an instant winner in your kitchen and your garden. Excellent for winter storage."

excellent for steaming and frying? i have the perfect recipe for these babies...

i love breakfast dishes for dinner and potatoes and eggs fit this description perfectly. quick, easy, delicious...what could be better? and, since i am a southern california girl by birth, adding chile peppers, salsa or hot sauce is required. tonight i added new mexican red chile powder to my breakfast potatoes recipe and, topped with a fried egg and served with ripe heirloom tomatoes, created a new favorite dish. try this next weekend for breakfast or brunch. or...be a rebel like me and serve for dinner. you won't be sorry....

red chile breakfast potatoes
(serves 4)
1 1/2 pounds small red or yukon gold potatoes
extra virgin olive oil
1 bell pepper (red, yellow or green), seeded and diced
1 medium red onion, diced
1 clove garlic, minced
1 1/2 tbsp new mexican red chile powder
sea salt
pepper
2 tbsp cilantro, chopped
4 eggs

add potatoes to a large stockpot. cover with cold water by at least 2 inches. bring to a boil, reduce heat and simmer with lid partially ajar, until potatoes are just tender when pierced with a knife. (about 20-25 minutes). be careful not to overcook, they will continue cooking during the next step. drain potatoes in a colander and cool to room temperature. when cool, cut into bite sized pieces.

while potatoes are cooling, add 3 tbsp extra virgin olive oil to large skillet (preferably cast iron) over medium heat. when oil begins to shimmer, add peppers and onion. cook until vegetables soften and begin to brown. add potatoes, garlic, chile powder and a pinch each of salt and pepper. drizzle another tbsp olive oil over potatoes. cook until the potatoes are browned and caramelized, about 20 minutes. stir potatoes often while they are cooking.

place potatoes on serving plates. add 1 tbsp olive oil to skillet. fry eggs in oil until whites are solid and yolks begin to thicken. salt and pepper the eggs to your liking then place on top of potatoes, sprinkle the cilantro over the dish and serve immediately.