I am never going to the doctor’s office ever again.
Do you know how long I waited for my appointment? A grueling hour and a half! Can you believe that? I waited 1 hour in the main waiting area and 30 minutes in that little room with the crinkly paper. I was hungry. Dehydrated. Sitting there all by my lonesome watching the battery drain on my phone. And I had that new Maroon 5 song stuck in my head…
At one point, I got up to stretch my legs and caught a glimpse of myself in the paper towel dispenser. OMG, you’re dying I thought (office lighting is completely horrid). And no one would ever know.
Did they forget about me?
Then I caught wind of a conversation going on in the hallway. The nurses were discussing lunch. Yeah Barb, get me a grilled chicken salad but have them put the dressing on the side… can you do that? Oh, and no tomatoes. I hate tomatoes.
Ah, yes. I remember lunch.
The meal that I would never have again because I was trapped inside of this little room. Forever. Starving. Staring at all of those weird medical diagrams on the wall. Now, I was getting really cranky. All I could think about was food and that darn chicken salad with the dressing on the side. I like tomatoes. I’ll have them on my salad. Oh, please somebody save me!
Hail! Hail! The queen has arrived! Six vials of blood later…
I raced home (sorry mom) snacking on a juice box and banana that I had stashed in the car. Lunch was on the brain. In my kitchen, I had a pile of random vegetables including corn, potatoes, and peppers that Mr. Wolfie had given us from his garden. I was just going to throw it all in a pan. A sandwich probably would’ve been faster, but cranky people are not necessarily the most reasonable people. Clearly.
I blasted that new Maroon 5 song and made this skillet hash.
And guess what I learned?
You can’t make hash by dumping everything into one pan.
This tasted really good, don’t get me wrong. But the potatoes cooked too fast on the outside, leaving them raw in the center while everything else was slightly mushy. I sometimes forget that garden vegetables cook in half the amount of time than grocery store produce. Did you ever notice that? My timing was completely off.
I tweaked the final version determined to get it right.
Here’s what you need to know:
- Red Bliss potatoes are delicious, but they do not brown as well as Yukon Golds or Russets.
- Par-cook the potatoes in the microwave.
- Saute the ingredients in batches.
Next time, I might try this with eggs and bacon for brunch? It’s good to be full.
How was your weekend? Make any new recipes? Happy Monday friends!
- 6 small red bliss potatoes
- 1 onion, ½-inch dice
- 1 bell pepper, ½-inch dice
- 1 ear of corn, kernels removed
- 1 garlic clove, grated
- 1½ tbsp. olive oil
- salt + pepper
- ¼ roughly chopped parsley
- parmesan cheese
- lemon wedges
- Prick the potatoes with a fork and place them onto a plate in one single layer. Microwave for about 2-3 minutes to par-cook. Keep in mind, cooking times will vary slightly depending on how fresh your potatoes are and the strength of your microwave. They should not be cooked all the way through.
- In a large skillet, heat ½ tbsp. of olive oil over moderate heat. Add the onion and bell pepper, and saute until golden. Add the corn kernels and saute for 1-2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Do not brown.
- Remove the vegetables and transfer to a plate.
- To the skillet, add more olive oil to fry the potatoes.
- Dice the potatoes into bite-sized pieces, about the same size as the rest of the vegetables.
- Saute until tender and lightly golden. Season with salt and pepper.
- Add the vegetables back to the pan and stir gently to warm through.
- Add the parsley.
- Serve with parmesan cheese and lemon wedges as garnish, if desired.
Round two leftovers with parmesan cheese and lemon… so good!