Posted By Michelle on June 4, 2008

Originally published in the Tampa Tribune/ Flavor June 4, 2008

Breakfast Need Not Be Pricey, Elaborate To Be Satisfying

“One of our favorite Sunday outings is breakfast.

For some reason, sitting in a quaint little café or bistro, sipping on a good cup of coffee and leisurely strolling through a bountiful plate of eggs cooked to perfection, toast slightly buttered, spicy sausage and creamy grits just does something for us. Perhaps there is an omelet to be had or a hearty dish of biscuits and sausage gravy. English muffins topped with scrambled eggs, avocado, bacon and queso served with a side of roasted potatoes? We’re there.

It’s Sunday. Kick back, relax, and take it easy.

One would think the art of breakfast is an easy task, but think back to the wee hours Grandmothers across America would get up just to make those lighter than air biscuits. We always thought Grandma was an early riser, turns out; she just loved us that much.

When America was getting its start as a new and strong state, farmers dotted the countryside. Breakfast was the necessary staple to fuel the labor force in order to with stand the laborious long days. It was detrimental to the success of the farm. The habit of enormous breakfast feasts formed.

With modern day, families got busier and lived farther apart, occasionally seeing one another on holidays and Sundays, but in true tradition, Mothers and Fathers would wake up at the gluteal-cleft of dawn and repeat the age old dance of breakfast.

Do we really need to eat a stack of pancakes as high as the ceiling and enough bacon to wipe out the pig population? No, but the comfort quota diminishes the screams of our doctors.

On our trip back from WAY on the other side of the Howard Franklin, we stopped off in downtown St. Petersburg for a breakfast bon voyage. It was early enough that not many restaurants had opened yet. We spotted Grillside Central at 437 Central Avenue, took a peak at their upscale soul food inspired (without the upscale price) menu and new we had found our Sunday breakfast. The gorgeous smoky gray pitbull, grunting and smiling with its owner who was also enjoying Sunday breakfast, only helped make our decision. We had breakfast and we had puppies, just like home.

We were shocked at how inexpensive our Sunday breakfast tallied ($5 Croissant stuffed with scrambled eggs, bacon and cheddar and $7 Corned beef hash with a poached egg, both served with home fries), but we were not to complain and we found an unexpected treat, the best home fries either of us have ever had the pleasure of stuffing our faces with.

We asked Executive Chef, Craig Chapman how he prepared them, but he just smiled. We didn’t need to ask. We knew that his recipe is the same that his Grandmother made and her Grandmother made.

Homefries made easy. No need for fancy spices or herbs; this recipe lets the flavors these simple ingredients shine on their own.

Serves 4

3 Russet Potatoes, cubed
1 onion, large dice
1 bell pepper, large dice
2 tablespoons canola oil
1 tablespoon butter
kosher salt and freshly ground pepper

Rinse the potatoes in cold water, drain well, and dry with a paper towel.
Over medium-low heat on the stove top, add the oil and butter and heat until the butter melts and becomes foamy.
Season the potatoes well with salt and pepper, drop them in the pan, and toss well.
Stir the potatoes occasionally, but please, not every 10 seconds. We want direct heat to get to them. Continue cooking for 10 minutes.
After 10 minutes, add the onions and bell pepper. Toss well, and increase the heat to medium.
The first 10 minutes were to cook the potatoes a bit, now we’re trying to brown them.
Stir the potatoes a bit more frequently now, to avoid burning, or reducing the onions and peppers to schmutz, but let them sit long enough to get nice and brown before stirring again. This should take about another 10 minutes
Adjust the seasoning to your taste, and serve. “

Categories: Breakfast and Brunch
Tags: roasted potatoes