Veggie Homefries- A morning Staple

Looking at the recent fresh tomato post- I was inspired by some farm fresh red potatoes (a great alternative from the "pink skinned" ones you buy at the store). The skin has such a deep color you just know its packed full of nutritious iron- i couldn't wait to get them onto the stove and into my mouth.

Homefries are usually my favorite part of breakfast-especially when they're dipped in a golden runny yolk. Here is the recipe I've been using for a couple years now, it varies a little from batch to batch but the simple technique is a keeper.

Veggie Homefries
The ingredients vary depending on how many i am feeding and whats in my fridge but the staples are: unpeeled red or golden potatoes-medium diced, onions-diced, assorted colored peppers-diced, mushrooms-chopped, garlic-minced, red pepper flakes, olive oil, butter, salt, pepper, fresh thyme, oregano and parsley.
I also prefer to mix sweet potatoes with the regular but don't always have them on hand

• Put diced potatoes in a pot of salted water and bring to a boil, drain once potatoes are al dente (they will continue cooking in the pan, if overcooked it will turn into hash-which is still yummy but not always desired)
• Heat butter and olive oil in a saute pan and add drained potatoes, salt, pepper and red pepper flakes. Saute on medium high until they start to get brown
• Once potatoes start forming an outer crust add onions, after another five minutes add peppers, mushrooms, garlic, thyme and oregano
• When all has reached your desired crispiness, remove from heat and add fresh parsley