Back in about 1991 I lived in an apartment located on the corner of Genesee Avenue and Fez Street in the "Golden Triangle" area near UC San Diego. My roommate was a delightful young man from my social group with whom I am still in touch with via Facebook. Since his ascension to membership in the Gay Men's Chorus of Los Angeles he is now referred to jokingly as "Local Celebrity ___________ ___________ " which cracks me up every time.
ANYWAY, Local Celebrity as we'll call him, made delicious breakfast potatoes. I have continued making the same basic style of potatoes for the last 20+ years. This is how I do it:
Scrub several potatoes russet potatoes and pierce with a fork a couple of times. bake at 400 degrees for 45 minutes or so. Remove from oven and cut in half length-wise to cool.
Once cool, cut potatoes into largish chunks. Finely dice a small onion and a couple of cloves of garlic.
I use a large cast iron skillet (yes, on my glass cook top!) and some bacon grease (which I save in the fridge); you can use whatever skillet and oil you have/prefer. Sauté the onion and garlic lightly in the hot grease/oil.
Add potatoes; stir by "flipping" so you don't mash up the potatoes a whole bunch. Get the onion/garlic distributed through the potatoes. Season with fresh-ground salt and pepper, then sprinkle some ground cumin on the potatoes to taste. Flip the potatoes around and season again.
Let cook on low for 10 minutes or so, then sprinkle with grated sharp cheddar cheese. Let the cheese just melt down into the potatoes for a few minutes, and then devour the deliciousness!
~Mamie
"When the going gets weird, the weird turn pro!"
(Hunter S. Thompson)
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