May 14 2016

It is Time for Breakfast – Make it Hearty

Good eating is a big part of enjoying the great outdoors, and no meal is more important than a hearty breakfast to keep you going through a hard day of hunting, fishing, shooting clays or even tree hugging if you are so inclined.

A heaping plate of fresh side, freshly fried, sunny-side up eggs and nicely browned potatoes has kept more than one happy camper, well, happy.

While a lot can be said for plain fried potatoes, the following recipe adds a little kick to them and lets you offer your fellow outdoor compadres a change of pace.

If you use left-over baked potatoes from the night before, this dish cooks a little faster. Stir often to keep the mixture from burning.

Cut the potatoes into cubes about one-half inch square so they will cook faster. You can slice them, but I think diced is the way to go.

Be sure to leave the skins on the potatoes whether they are fresh or baked first. The skin adds flavor and if you are like me, you don't like peeling them anyway.

Chef Ralph’s Ranchero Potatoes
  • 1 stick butter
  • 2 pounds diced potatoes
  • 1 cup red onion, diced
  • 2 serrano peppers, seeded and chopped
  • 1 clove garlic, minced
  • Chef Ralph’s Super Seasoning, to taste
  • 1 cup chunky salsa
  • 4 ounces cream cheese
Melt butter in a large cast iron skillet over medium heat. Add potatoes, onion, peppers, garlic and Chef Ralph’s Super Seasoning. Mix well and cook, stirring often, for about five minutes or until potatoes begin to brown on all sides. Add remaining ingredients and mix well. Reduce heat to a simmer, cover and allow to cook for about 10 minutes, stirring after about five minutes. Potatoes should be very tender when done. Serve in warm flour tortillas or as a side dish with eggs and fresh side.

Now, let’s get eating!