Behold, a heaping pile of fried potatoes and veggies, melty cheese, and gobs of gravy:
This delicious mess was a lot of fun to cook and made a great Sunday breakfast, especially when I realized I’d made enough for two people with my roommate away for the weekend.
Recipe is as follows:
1 large russet potato, cubed (with the skin on, if you like — I do!)
1 medium yellow onion, diced
1 bell pepper, diced (I used 1/2 red and 1/2 yellow)
4 white mushrooms, diced
1/2 cup chicken stock
1-2 cloves garlic, minced
1 tsp smoked paprika
1 cup grated cheese
Obscene amounts of gravy
2 tbsp cooking oil (and/or animal fat)
1 tbsp butter
salt and pepper to taste
Sautee onions in oil over medium heat, tossing occasionally, until they begin to color (about 5 minutes). Add diced peppers and cook until they begin to shrink. Add mushrooms and garlic and cook until mushrooms have darkened. While cooking the above, deglaze pan occasionally with splashes of chicken stock, allowing it to completely evaporate and the pan to heat back up in between.
Mix in potatoes and paprika, and cook covered for 15 minutes, tossing occasionally. When potatoes have begun to crisp, mix in butter and cook another few minutes for added crispy goodness. Top with cheese and gravy while hot, serve, and make appointment with cardiologist.