You guys, 2014 has been such an amazing year! We got a new dog, we bought a house, we traveled all over the country to see friends & family (belated posts TK) and I’m finally getting into a groove here in Austin, meeting new friends and making a new creative community for myself. I also finally redesigned Shoestring after 7 years of publishing here and am reinvigorated, so 2015 is going to be a HUGE year for this site, for sure. I can’t wait to share more of the plans I have in store. Thanks for all of your support, this and every year!
As we get ready to drink & dance our butts off tonight (and pay for it tomorrow), I wanted to share one of my fave budget-friendly brunch ideas, teased yesterday in my banana bread recipe post.
Originally shared readers of my DIY Boston column for Boston.com as a great way to celebrate Mother’s Day, this combo of my mom’s fried baked potatoes and muffin tin egg & bacon cups from Fat Girl Trapped in a Skinny Body is in heavy rotation in our house. Mostly because it’s quick, easy, cheap & an absolute crowd-pleaser, not to mention gluten- and dairy-free. I’ve never tried it with “fakon” but I’ll bet you could make it vegetarian, too, if you wanted to give that a shot. Let’s not talk about fat grams, but the egg & bacon cups only have about 100 calories each, too, so you’re not ruining your resolutions before they’ve even begun.
These potatoes were such a treat growing up, something that my mom made for us on special weekends and every New Year’s Day — a decadent little slice of down-home nostalgia that I hope you’ll try out for yourself. It costs barely anything at all yet feels festive and fancy, my favorite combination.
Happy New Year!
Mom’s Fried Potatoes
- 3 large baked potatoes, cooled
- 2 Tbsps olive oil
- 2 Tbsps butter (optional)
- Salt and pepper to taste
Allow the baked potatoes to cool completely (best when refrigerated overnight — a great use for leftover baked potatoes from dinner the night before!). Slice each potato into rounds, skin on, and set aside. Heat 1 tbsp each of the olive oil and butter in a cast iron skillet (best) or another nonstick pan. When the pan and olive oil/butter are nice and hot, carefully place potatoes in a single layer and fry until crispy brown, approximately 2-3 minutes. Sprinkle with salt and pepper to taste. Carefully flip each potato round and repeat on the other side. (With additional seasoning, if you like.) Transfer to a paper towel-lined plate, add the remaining 1 Tbsp each of olive oil and butter, and repeat with remaining potatoes. Serve immediately.
If you’re hosting a big brunch for friends & family, I would also make up a loaf of that aforementioned banana bread (no one will ever be able to tell it’s gluten-free) and a batch of my Sparkling Pear Sangria or Deep Eddy Ruby Red Punch — you know, for a bit of that hair-of-the-dog.