Recipe: Fried Potatoes with Red Pepper and Blue Cheese
I'm not usually a fan of sweet things to start my day... pancakes or cinnamon rolls sometimes call to me, but not often. Give me leftovers of spaghetti and meatballs! I'll happily eat re-warmed Chinese food! It's hard to know what I'll be craving at 6:30 in the morning. And so, recently I was tired (oh, so tired!) of eggs. I didn't want Cheerios. And thus, an exceptionally fine meal of fried potatoes with lots of other goodies tossed in for protein, flavor and color was born!
- 1/2 tablespoon butter
- 1/2 tablespoon olive oil
- 1/2 large baked potato, cut into 1/2-inch dice
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped red pepper
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely chopped walnuts
- 2 tablespoons crumbled Gorgonzola
Melt butter and oil in a small skillet over medium heat. Add the potato, onion and red pepper; cook, stirring occasionally, for 5 minutes. Add the salt, pepper and walnuts; cook, stirring occasionally, for 5 more minutes until the potatoes are golden and the vegetables are softening. Place the potatoes into a serving dish and top with the Gorgonzola.
Serves 1, but could easily be multiplied.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Aug. 9, 2011.