Let’s talk about leftovers. I’ll start: I love them. Eat them all the time. We typically make a big vat of something on Sunday and eat it through at least Tuesday. Makes life much more simple.
We had in the fridge some leftover potatoes and onions, from a classic Steak with Potatoes and Onions Valentine’s Day Dinner. As I was scouring for lunch, I came across them in tupperware and thought to myself “Hey, I should probably use these!” So, equally inspired by my friend Owen’s famous breakfast potatoes and by huevos rotos, I figured I’d make myself a little breakfast for lunch. The whole thing took about 15 minutes, of which all but 5 or so was unattended.
Pre-heat your oven to 350-ish. Dice several slices of bacon (or breakfast sausage, or chorizo, or whatever) and add to a cast iron pan over medium-high heat. While the bacon is rendering, roughly cut some potatoes into inch or so pieces. You can also chop up some onions and garlic here, if you’re so inclined. Once the bacon starts to get crispy, add in the potatoes (and onions and garlic), shake your favorite seasoning on top, and give a nice stir. Let the potatoes start to crisp up in the bacon fat. After a few minutes, crack 1-4 eggs on top of the mix and move the cast iron pan into the oven. Cook until the egg whites are just set, then remove. Scoop your potatoes into a bowl (or, if you have a personal-sized cast iron pan, use that), crack the egg yolks, and enjoy.
*If your potatoes aren’t precooked, put them in a pot of seasoned water (I like Meat Church Holy Voodoo) and bring to a boil. Cook until you can pierce the potatoes with a fork. Drain them and then start from the beginning.
So there you have it. An easy potato recipe that works equally well for breakfast, lunch, or dinner. The beauty of a recipe like this, and really most of the recipes I’ll be posting on here, is that you can very liberally make substitutions and still turn out okay. Don’t have bacon? Fine, use sausage, or ham, or turkey, or just paprika. No onions? No problem. Even if you don’t have potatoes, you could use pasta or rice and make yourself a riff on carbonara. It’s all deadly! Have fun and experiment.
Anyway, here’s some stuff to read this weekend that’s not about cooking:
What did we learn from the GameStop mess? [The Verge]
Embrace the cold, change your life [Huckberry]
What it’s like to ski tour for 60 hours [Outside]
Leon Crane survived 80 days in the Alaskan Wilderness [Adventure Journal]
Hockey has a gigantic goalie problem [The Atlantic]