Thursday, May 10, 2012

Fried Potatoes & Onions with a Twist

I love Fried Potatoes and Onions. Sometimes I get in the mood for them and practically live on them for days. Although there is a lot of health benefits to them, eating them for dinner several days in a row can leave you lacking in protein and green vegetables.

This week, once again, found me in a Fried Potatoes and Onions mood, but I decided I really needed to do something to make it a more well rounded meal. As I got the potatoes to cooking, I pondered what else I could toss in with them. The following is what I came up with. No, the ingredients are not in exact measurements. Every ingredient in this recipe is easily varied according to the individual taste bud. There are no right and wrong amounts of any one ingredient. So have fun with it and enjoy... it is REALLY GOOD!

Fried Potatoes & Onions with a Twist
  • 1 small to medium onion (variety is your choice, I used a strong yellow one)
  •  a few potatoes (I used 4 russets, but I especially like to use red for frying)
  • about a quart of fresh, cleaned lambsquarters (can also use fresh or frozen spinach or other greens, such as turnip or mustard)
  • fresh farm eggs (I used 4, a ratio of about 1 per potato)
  • salt to taste (and pepper if you wish)
  • cooking oil (I used peanut oil)
 In a large skillet, add just enough cooking oil to pool a little on the bottom of the skillet. I especially like to use a good, well-seasoned iron skillet for this.

While the skillet of oil is beginning to heat up, peel the onion, wash and chop it up into the skillet into medium-sized, uniform pieces. The size and shape of the onion pieces is strictly personal choice.

Next, peel, wash and slice up the potatoes, then add them into the skillet with the onions. Give a little stir to coat the potatoes with oil and move the cooking onions around a bit. I like to use a heavy spatula for this.

Continue to 'fry' the potatoes and onions, turning over occasionally, just until the potatoes begin to have a little 'give', but are still a little firm. At this point, place the fresh greens on top of all and spread out evenly in the skillet. Loosely place a lid over all so that the greens can begin to steam and wilt.

In a few minutes, after the greens have begun to really wilt, and using your spatula, turn everything over, spreading the greens around well. Loosely return the lid and continue this process every few minutes until the potatoes and the greens are done to your desired tenderness. But just before they hit the desired tenderness, add in a little salt (and other desired seasonings) to taste, keeping in mind that the lambsquarters are naturally salty tasting.

 Just as everything appears done to your liking, before you turn the heat off, break the eggs and drop them in on top of all (can pre-scramble the eggs if desired, but not necessary). Break the yokes and let the eggs begin to cook. Gently stir and fold everything in the skillet a few times as you allow the eggs to cook. They will cook very quickly!  Remove from heat and serve immediately, adding more salt if desired. Serve as is or topped with salsa, ketchup or Sweet Vidalia Onion salad dressing. An added side dish of fruit also goes great with it and helps to further balance out the meal. Not only is this meal highly nutritious, but ultra thrifty as well. I think that next time, I am going to try also adding in some fresh sliced mushrooms as I add in the greens. Enjoy!

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