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LA Brunch Potatoes
Ingredients
- 2 lbs bag of baby yukon gold potatoes, quartered
- 3 Tbsp. extra virgin olive oil + 3 Tbsp. canola oil
- 4 cloves garlic, finely minced
- 1 medium white onion, finely diced
- 8-10 brown baby bella mushrooms, sliced
- 1/4 c. fresh basil, chopped (or 1 Tbsp. dried basil)
- 3 Tbsp. Braggs Liquid Aminos or soy sauce
- 1 Tbsp. Sriracha sauce or chili sauce
- 2 tsp. paprika
- 1 tsp. dried thyme
- 1 tsp. ground cumin
- 1/2 tsp. tumeric
- few pinches of cayenne pepper
- few generous dash of ground black pepper
- salt, to taste
Directions
This is a popular breakfast potato recipe that came up with while I was hosting brunches in LA.
Precook the potatoes : Fill a medium pot 2/3 full of water and set to boil. When it starts to boil, add the quartered potatoes. Boil 5-10 minutes until you can just pierce the potatoes with a fork pretty easily. Try not to overcook, when you add them to the frying pan, you can always cook longer. Strain the potatoes. If you DO overcook, rinse the potatoes with cold water right away to stop them from cooking.
Prepare the frying pan : Heat the oils in a large frying pan or wok on medium-high heat. When the oil is sufficiently hot, add the diced onions. Cook for a few minutes until onions start to become translucent. Add the Braggs, Sriracha, paprika, cumin, tumeric, basil, cayenne and black pepper. Cook for 2 minutes then add the mushrooms and garlic. Cook for 2 more minutes. The contents of the frying pan should be a loose sauce. If the mixture is clumpy or sticking to the pan, add a little water.
Add the potatoes : Add the precooked potatoes and toss until well incorporated with the mushrooms, onions, basil and garlic. Turn the heat down to low and cook covered for 30-40 minutes, turning every 5 minutes to make sure the potatoes at the bottom don't burn. Add any salt, as needed.
Yields 8 servings