Yes, yes, I know. Sunday brunch is quickly becoming a habit with me.
But, ya know, there are most definitely worse things.
So here's what I had for brunch today and what I recommend you make for brunch at the next available opportunity (Sunday?).
4 strips of bacon, baked for ease and smoke detector testing (mine's fine, by the way). 4 eggs, slow scrambled with milk, a slice-o-Kraft American cheese, salt and pepper. And a holy mess of fried potatoes.
Mmm... let's spend a minute with those potatoes, shall we?!
My grandmother (mom's mom) made the best fried potatoes. They were perfectly browned in just the right amount of oil. Seasoned only with salt, pepper, and onions, the potatoes were simple and comforting and absolutely amazing. Breakfast-for-Dinner at Mammaw's house was a rare treat that we ALL got excited about. Honestly, boys and girls, I don't even remember the other dishes served at those breakfast gatherings. The potatoes were just that good.
So... that's the nostalgia... now here's the joke:
My aunt (mom's sister, Mammaw's daughter) set out to make these fried potatoes this summer. She reached back into the recesses of her mind and did her very best to recreate Mammaw's fried potatoes. What she ended up with was disastrous and she came to me wondering what went wrong. After she talked me through her process, I asked a question: "Hmm... how much oil did you put in the skillet?"
(Ready yourself for the punchline.)
She replied, "Oh... about this much" raising her right thumb and pointer finger to show about an inch and a half. (O_O)
Too much! Too much!
Anyway... since then I've been trying to make those fried potatoes on my own. And, I think I've got it. Today, I spiced them up Creole-style because I didn't have any onions but the basic idea is the same.
Mammaw's (Creole) Fried Potatoes
Potatoes (red-skinned, cubed)
Creole Seasoning (Tastes Great on Everything!)
1. Take a turn of the pan with the vegetable oil. (Just a turn, more than that and you'll be deep frying your potatoes. You just want to brown them. Right, Anita?)
2. Add the chopped potatoes to the hot oil, spread them out, sprinkle garlic and Creole seasoning over them, and walk away. Seriously. Let them brown.
3. Flip them a few times as they brown, but give them several minutes between flippings. This the most important part of the deal. Just do it. After flips, season again if you want.
4. Taste test along the way. Stop when they are perfect.
Finally, take all your food stuffs to the table, share them with your house guest (No? That's just me? Well... aren't I just the lucky girl?), and then please go on to seize carpe the diem day.