I like saying taters. It was a funny word even before Billy Bob Thornton used it in “Sling Blade” back in 1996 (“french fried taters … mmm hmm”). While I await the summer and my wife’s organic spuds to grow in our garden, I’ll share my easy breakfast tater (ha ha!) recipe with you.
When I cut out a similar recipe a few years ago, I ran out like a good person and bought the ingredients. I was just ramping up my green/organic self, and not in the habit yet of reading EVERY-FRIGGIN-INGREDIENT!
The spice for the taters (you smiled, I know you did) was “one package of ranch dressing mix.” Okay, fine, but back home, when I looked at the ingredients just before dumping it onto my … go ahead, altogether now … TATERS … I saw MSG listed as an ingredient!
What??!! The nasty food additive? Research shows MSG causes a variety of side effects that can vary from individual to individual, including migraines, throat swelling, diarrhea, vomiting, or irregular heartbeats. C’mon, I’m just trying to marry my eggs with a tasty side dish.
So I was stuck. Taters were cut and ready, oven was heated, but my spice was NOT GONNA HAPPEN. So, I improvised. Here’s what I came up with and it’s so much better than MSG-crusted spuds!
What you need:
- one bag organic potatoes
- one onion or …
- one pepper (red or green) or …
What to do:
- Pre-heat oven to 350 F
- Wash the taters, cut in half, then quarters, then into smaller cubes
- Dump into a bowl and add a goodly amount of olive oil
- Cut up and caramelize the onion/pepper in frying pan with a spot of butter
- Season spuds with your choice of seasoning
(I’ve used a ‘Montreal Steak’ spice that I’ve had around for awhile … I’ve also used garlic powder, Italian dressing (no MSG!), kosher salt ‘n’ pepper, chili powder, etc. It’s all about what’s handy! Mix and match, experiment.)
- Stir again and dump onto a greased cookie sheet
- Top with the onions/peppers
- Bake 60 – 70 minutes, stir, then BROIL until a bit crispy
- Don’t walk too far away while broiling because if they burn, you can’t go back!
Serve hot with eggs and toast. They taste even better heated up all week long!