01 May 2015

A month of brunches: week 1

What's more luxurious than forcing yourself to shove aside all your weekend work, pour yourself a beermosa, and pig out on fatty, salty fried things as a treat just for getting out of bed in the morning?  That's right, nothing.  And when it's warm enough outside to sit on the patio listening to the neighbor kids fight while you munch your potatoes, that's even better (at least, it is if you live in the Rocky Mountains or the Midwest, where patio time is very limited each year). This month, I am celebrating my laziness, my desire to eat nonstop, and this beautiful spring weather with Saturday brunches, and I'm inviting you to join me.

Week 1: Testing Thug Kitchen's Baked Okra and Potato Hash


Here's the original recipe on Google Books. I didn't change too much here, but I did swap out the paprika in the original recipe for 1/2 teaspoon of Old Bay and 1/4 teaspoon smoked paprika for dusting the potatoes. I also served it with additional lemon wedges on the side, because I still wanted more sour.




The roasting directions, including times given and ratios of veggies to oil, worked perfectly for me. Hey look, there they are up above. I also used frozen okra, which I thawed first and then chopped as per recipe directions.  It doesn't clearly state this, but the recipe reads like you're supposed to be using fresh okra. However, I live in Colorado, so forget that.  The frozen worked just fine.


I also added a fried egg on top, because otherwise this would just be a side to nothing.  I thought it was delicious.  Serve with various hot sauces, coffee, beer, and orange juice.  Liberally.