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This is a version inspired by an old guy named Tom who used to cook breakfast every morning at the youth hostel I stayed at down in NOLA. He was displaced after Katrina and no one has heard from him again. So where ever he is now - I thought I'd share his recipe. Even if it is my own version of it. It's great for breakfast, brunch or even dinner. Spicy, garlicy, buttery goodness.
- 2 1⁄2 lbs russet potatoes
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 1⁄4 green bell pepper, finely chopped
- 1⁄4 red bell pepper, finely chopped
- 4 large garlic cloves, finely minced
- 2⁄3 cup green onion, chopped
- 2 tablespoons peanut oil
- 5 tablespoons unsalted butter
- 1 tablespoon creole seasoning, divided in half (Tony's)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme
- 2 teaspoons louisiana hot sauce
- Boil your potatoes whole in water until just fork tender. Drain and fill with very cold water. Set aside, draining water and adding fresh cold water as it gets warm.
- Meanwhile, while that cools down you can start prepping your veggies.
- Once potatoes are cooled (about 25 minutes) drain them and dice into roughly 1 inch cubes, keeping the skin on.
- In large frying pan (Tom always used an old Wok, and it seemed to work really well) heat your peanut oil and a tablespoon of butter. Add onion, celery, bell pepper and half of the Creole seasoning. Sauté on Med-high until the onions start to get translucent, about 4-5 minutes.
- Add rest of butter and garlic. Once the butter has mostly melted add your potatoes. Stir to coat them with the buttery goodness. Add parsley, thyme and rest of Creole seasoning. Let cook for another 5-6 minutes, scraping the bottom of the pan to avoid sticking and to mix the crispy bits into the potatoes.
- They should start to look a little creamy/smashed by this point.
- Stir in hot sauce and garnish with green onions.
- Now all you need are a couple of fried eggs, some spicy Louisiana sausage patties and some fresh biscuits with jam. Don't forget the coffee with chicory!
This is a fantastic recipe! I've made it a few times now and am about to bring it to work for a potluck. Thanks for sharing. â˜º
An excellent addition to our brunch. I reached a point in step five at 5-6 minutes of cooking, as the recipe calls for, when the potatoes were perfect. Then the inevitable delay occurred and they became a bit dry. So, don't overcook the dish; it will be perfect and your diners will love it. Pass the hot sauce!
Made this tonight to go along side a pork tenderloin. Was very tasty and made for a great smashed potatoes. Loved it! Will make again. Thanks for sharing. ~V