I remember being home for Mother’s Day in 2013 and making my mom breakfast in bed. Everything turned out great, but the potatoes were a little raw. I love breakfast potatoes, so when my favorite part of the meal becomes the worst, that’s when we have a problem. Normally I could just find a can of chopped, softened potatoes in an American supermarket but in Argentina I don’t really bother looking for convenient pre-made foods. They’re expensive and unnecessary, so I just opt for the raw version. But that creates an obstacle to my potato obsession. They were coming out hard, just like they did on that fateful Mother’s Day. I finally figured out the trick! Rather than just chopping the potatoes and sauteing them, you have to boil them a little bit so they can get soft and THEN saute them. Fran and I made breakfast for lunch this past Wednesday–omelettes and potatoes. The omelettes were a bit of a fail due to a faulty pan but the potatoes really hit the spot. Finally, after months of perfecting the art, we had made the perfect potatoes!
Another side note, I’ve learned that, at least here in Argentina, you can never depend on the times given in recipes because everyone has a different oven/pot/pan. Now I depend on my own instinct.
Time: ~ 25 minutes
- 1 large potato, peeled and chopped into 1/2 inch cubes
- 1/4 cup olive oil
- 1 clove garlic, minced
- salt and pepper to taste
- 1/2 medium yellow onion, chopped
- Bring a pot of water to a boil. Add potatoes and wait until they are about the softness of a pear (about 10 minutes on my stove).
- Add potatoes, onion, garlic, oil and seasonings to a pan and saute until potatoes are browned and onions are soft (about 15 minutes).
- Serve with eggs and sausage for the best brunch ever!