Posts tagged ‘Cooking’

Mojo Breakfast Potatoes – (Pan Fries)

Pan Fries with Eggs and Bacon

Pan Fries with Eggs and Bacon

There are thousands of ways to make breakfast potatoes.  But one morning, while hanging out with Jess (my sister), I realized that ingredient I was always missing was coriander.  I used to add Old Bay seasoning, but have since dropped it in favor of the coriander.  Now I hardly ever vary from this recipe for pan fries, except to add more spice, scallions or mushrooms.  Not only do they compliment bacon and eggs beautifully, they are satisfying and they are always gone at the end of the meal.  I use whole coriander seeds and crush them before adding.

Onions and Garlic

Onions and Garlic

4 medium-sized potatoes, chopped to 1 X 1/4″ pieces

3 tbsp olive oil

1 tsp sea salt (or to taste)

1/2 tsp freshly ground pepper (or to taste)

1 tsp paprika

1 tsp coriander seeds, crushed

3/4 to 1 cup vidalia onion, chopped fine

1 large clove of garlic, chopped fine


In a heavy skillet, heat the olive oil over medium-high heat.  When the oil is hot, add the potatoes, salt, pepper, paprika & coriander.  Using a spatula, flip and move the potatoes occasionally to brown lightly.  When the potatoes are lightly browned, add the onion & continue to flip and stir occasionally until the onions are almost transparent.  Add the garlic, and cook another 10 minutes.


Onions Added to Lightly Browned Potatoes


A great side-dish for eggs or pancakes.  Serves 5.


Bacon Cashew Slaw

Bacon Cashew Coleslaw

Bacon Cashew Coleslaw

One of the most requested of my dishes for parties and pot-lucks is this Cole Slaw.  It is simple to make and simply a must for any BBQ.  Give it a try.  Remember to keep the bacon and cashews out of the slaw until you’re ready to serve it unless you like your bacon crumbles soft.

1 lb of cabbage (your favorite kinds)

1/2 cup mayo

2 tbsp cider vinegar

1 tsp dijon mustard

3 tbsp sugar

2 tbsp half & half

1 tsp celery seed (optional)

freshly ground pepper to taste

1 cup unsalted cashews

6 rashers of bacon, crispy and crumbled

Shred the cabbage.  Set aside.

Combine the mayo, vinegar, mustard, sugar, celery seed, pepper and half & half.  Mix until well blended.

Pour over the shredded cabbage and mix well.  Refrigerate for at least 4 hours or overnight.

One hour before serving, add the bacon and cashews and toss.

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