"When the mornings are dark, the flesh weak and the spirit weary, nothing comforts as a good breakfast can." -Margaret Costa, Four Seasons Cookery Book
This photo (of course) was my favorite when we saw Graham Nash's exhibit in San Diego last summer. And the piece titled 'Farm Woman' (of course) was my favorite when we saw Picasso's exhibit Friday night at the SAM.
I've said before I grew up on a ranch in Eastern Oregon, land rich and money poor. We grew a HUGE potato patch every summer and happily ate a lot of potatoes all year round. Cowboy Spuds -or home fries, fried potatoes, fried spuds, or whatever name you might know them by- were a favorite and common breakfast for us growing up, and still is for all of us, my cousins, my brothers and myself.
One of my brother's tells me it is not an uncommon experience to be woken up early on a Sunday morning by the sounds of our younger brother (who lives a few miles away) making fried potatoes for breakfast in the kitchen. I love thinking of them, now and then, eating breakfast together that way.
My family would NEVER use blue potatoes, like I did this morning, but they are so pretty when just cut (they tend to be less attractive when cooked), and their taste is wonderful. If you think a potato is a potato, you are wrong. Homegrown spuds, like all homegrown foods, are amazing. This is the simplest thing in the world to make, and though the addition of some really terrific bacon is fantastic, it is still wonderful without any.
Sunday Morning Cowboy Spuds
Heat a large caste iron skillet, add a couple tablespoons of oil, and 5-6 slices of bacon cut into 1/4-1/2 inch strips
Peel and cut into pieces 2 potatoes per person, extra if you want to have leftovers to warm up later. Add to the cooking bacon.
Peel and dice one yellow onion. Add to potatoes. Cook, covered (or not), turning frequently until potatoes are tender.
Serve with ketchup and a fried egg or two.