Sunday Browns

One of my absolute favorite one pan breakfasts – this is Sunday Browns. Not only is it delicious and filling, its a great way to clean out the fridge of leftovers or those last 5 cherry tomatoes. 

All you need are potatoes, onions and eggs as your base. Then get creative. I like to sauté my onions, add some peppers, potatoes and ham (or bacon or chicken or steak). After its all a bit brown, add greens, tomatoes, herbs. 

Plop it in a bowl with a dallop of sauce (pesto, tomato, cheese) and then a fried egg. 

Yummmmm!! 

   

Lidia’s Comfort Potatoes

Do you ever find yourself with nothing to watch on the DVR so you have to watch LIVE TV. Oh the commercials are just so irritating. Why do they have to be so loud? That’s why I love KQED or any local public stations. I get to escape the commercials and watch Lidia’s Italy. I love that show. It’s so relaxing and inspiring. Watching the show the other day inspired this version of her comfort potatoes. Seriously, bacon and potatoes, marinated artichoke hearts and green beans all fried to deliciousness? How couldn’t I resist?

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Lidia Inspired Comfort Potatoes

Serves 4

  • 4 or 5 Yukon Gold potatoes
  • 3 or 4 slices of bacon cut into 1/2″ strips
  • 2 handfuls of green beans cut into 3″ lengths
  • 1 small yellow onion
  • marinated artichoke hearts (I picked some up from the New Leaf deli section and used what amounted to 3 whole hearts cut into 8 segments)
  • olive oil
  • salt and pepper

Put the potatoes (whole) into cold water and boil until tender (a fork can easily pierce through it). Pull out the potatoes and slice them into 1/4″ rounds. I pulled some of the skin off. Using the same water, drop the green beans in for a couple minutes but not too long. Remove from water and set aside.

In a separate pan, fry the bacon until crispy. Remove and drain on a paper towel. Cook the onion in the bacon fat until tender. Add the potatoes and some salt. Let them cook over med/high heat so they get a bit browned. Add back in the bacon, green beans and artichoke hearts. Cover and cook for a couple minutes so everything can get to know each other. Flip over the mixture and cover for another 2 to 3 minutes. Salt and Pepper to taste. Serve with a grilled pork chop and enjoy!

Leftovers reincarnated into Sonoma Browns

New potatoes* are everywhere in HMB right now and they’re delicious. Since they don’t take as long to cook, adding them to a weeknight meal means dinner can still be ready in 30 mins. But this post isn’t about new potatoes, it’s about what the hubby inspired for breakfast the next day: A rendition of Hobbee’s Sonoma Browns.
I can’t remember what the prior night’s meal was but it included smashed potatoes (15 min boiled new Yukon Golds, Red fingering and Blue potatoes with their skin still on, drained then smashed a bit with a dollop of butter, a slash of milk and a generous pinch of salt). Before the leftovers were put in a storage container and put in the fridge, hubby says “these would make good Sonoma Browns”. After a quick mental check for ingredients, I knew what breakfast would be the next day.
Does anyone else plan their next meal before finishing the meal in front of them? Please tell me I’m not the only one.

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G Browns Recipe
(makes 1 serving)
• 1 cup or so of leftover cooked potatoes (smashed if they’re still whole)
• 2 TBS pesto (recipe below)
• A bunch of greens (I used arugula but spinach would also do fine)
• Cheese if you’re not a lactose adverse person like me
• 4 cherry tomatoes cut in half
• 1 egg (fresh from the chickens out back)

Put a bit of butter in a nonstick pan. Smash your potatoes and cook until warmed through. It’s better if you get a little bit of golden crunchies so don’t turn over the potatoes too often. About halfway through cooking, add your tomatoes.
Once warmed, put in a bowl, add your greens, and cheese and pesto on top of the potatoes.
In the same pan, add a bit of butter and fry your egg.
Then place the egg on top of the layered scrumptiousness.

Pesto recipe

• 3 handfuls of basil leaves (Purple basil is what was at the market and it adds a bit more spice to the pesto)
• 1 handful of toasted nuts (pine for traditional pesto but you could use pecan, walnut, hazelnut, etc)
• 1 handful of freshly grated parmesan cheese
• 3 cloves of garlic smashed with the skins removed
• about a quarter cup of olive oil (more if necessary)
• salt and pepper

Put the first 5 ingredients in a blender (shout out to the Vitamix). Start your blender on low and slowly add more oil if needed. Once done, add salt and pepper to taste.

This freezes really well. But if you’re keeping it in the fridge, you’ll want to press some cling film into the pesto. Otherwise, it’ll turn brown (think guacamole).

* New potatoes are potatoes that are recently pulled out of the ground.