Some of the best side dishes are also the easiest. I could pretty much live on roasted veggies pulled straight from the garden and drizzled with a little olive oil and salt and pepper. These little beauties are simple, but they taste awesome. We had them for breakfast (with some hot sauce of course) but these go just as well on the dinner table as an easy side.
I have also apparently been really into breakfast foods lately. I think its because I am off on the weekends right now and have more time to relax and cook in the mornings. I work at a farmers market & greenhouse which I love, but being retail, I work odd ball hours and during the peak growing season, 50-60+ hour weeks. For these few months in the winter, we get to work “normal hours” (aka 9 to 5 Monday to Friday) so I savor the weekends while I can! And for me, savoring the weekends means cooking lots of tasty breakfast meals. Like these kale and bell pepper frittatas and homemade granola (coming soon!)
- About 4 russet potatoes, cut into bite sized cubes (more or less depending on how many people you are cooking for)
- 1 onion, diced
- ¾ teaspoon paprika
- olive oil to coat
- salt and pepper to taste
- hot sauce to taste
- Mix together potatoes, onion, paprika, and salt and pepper in a large mixing bowl. Drizzle with olive oil until potatoes are lightly coated.
- Preheat a wide saucepan over medium heat, add potatoes and cook, stirring every few minutes, until potatoes begin to crisp up (about 25 minutes)
- Serve hot with hot sauce, if desired.