I first started writing this blog mainly because I needed a good excuse to feed the husband new dishes. I was tired of serving the same old, and I wanted him to hop on the healthy wagon with me. Never in my wildest dreams would I start reading so many blogs, bookmarking so very many recipes and truly looking forward to other bloggers' posts.
Today I'm happy to share the words of one of those bloggers with you. Christiane, aka The Mom Chef, tests out magazine recipes on her hubby and beautiful little girl, always offering up her honest opinion and often with a bit of humor. I can still remember the first post I read of hers about making a blue igloo cake. She cracked me up - and made a pretty impressive dessert that I'd never imagine tackling. I was hooked.
I have a feeling you will be, too.
2 pounds Russet potatoes, peeled and chopped into bite-sized pieces
1 large yellow onion, chopped
2 tablespoons butter
4 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Put the chopped potatoes in a large pot of water that's been seasoned with salt and boil until almost soft, but still a little firm (they will finish cooking in the skillet).
In a large skillet, melt the butter over medium heat. Add the chopped onion and saute until golden, approximately 10 minutes, stirring occasionally.
When the potatoes are done, drain them.
Add the canola oil to the onions, raise the heat to medium high and add the drained potatoes to the skillet. Use a spatula to mix the onions and potatoes. Sprinkle on the salt and pepper. Then flip the potatoes with the spatula on occasion, letting the bottom get crispy before flipping them over. When they are done to your crispy-goodness, serve them up with bacon and eggs.