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Friday, January 21, 2011

Dave's Fried Taters

Sometimes you just have to have breakfast for dinner! Well tonight was one of those nights. We both weren't in the mood for cookin and we had some spuds that were yelling at us from our pantry that they were lookin to take a dip into the oil! So we decided to make fried taters and scrambled eggs. Dave was tasked to do the spuds and he came up with some mighty tasty ones! Hope you enjoy his spin on them!

6 - 7 potatoes, sliced
8 mushrooms, sliced
6 scallions, chopped
1 medium onion, chopped
1 flower of garlic, whole
salt and pepper to taste

Wash and scrub the potatoes, and slice, leaving the skins on. Peel the garlic, but leave the cloves whole. In a very large skillet, preheat 1/3 cup of olive oil. Put all of the garlic into the olive oil. On very low heat, saute the garlic in the oil, until brown. You don't want it to burn. Once brown, remove from heat and set aside. Raise the heat, then add the potatoes. You want to make sure the potatoes brown on the bottom. Make sure you don't stir frequently, because the potatoes will turn to mush. It is important to keep them "clean", don't add oil, salt, pepper, spices, etc. This will minimize sticking. Once you have turned them 3 - 4 times and they are about 3/4 of the way done, this is when you will add the onions and the mushrooms. Periodically turn the mixture, making sure they are browning all sides. Since the onions have sugars in them, you want to keep them from sticking, but again, you don't want to turn to frequently. Just stick your spatula underneath the potatoes to prevent them from sticking but try not to flip them. While the spuds are cooking, chop the garlic that you removed earlier from the oil. About 3 minutes prior to serving the potatoes, add the garlic, salt and pepper and stir to blend. Serve the spuds!

They were excellent.