1 each purple potatoes
1 each green onions (amount
1 according to taste)
1 each garlic (amount according to
1 taste)
1 each red peppers (amount
1 according to taste)
1 each salt
1 each pepper
1 each cayenne pepper powder or
1 paprika (depending on heat
1 desired)
Directions
Soak the purple potatoes in a bowl of water for about a half an hour.
This makes it very easy to scrub the skins, eliminating the need to
peel them and lose those nutrients. After scrubbing, pat them dry and
cut them into approximately 3/4" cubes. Be careful where you cut
them, as they can stain (purple potato juice!). Put them in a mixing
bowl. Wash, trim, and slice the green onions. Add to potatoes. Finely
chop the garlic and add to potatoes. Wash and cut up the red peppers
to taste. I like fairly large hunks of sweet red pepper. Add salt,
pepper, and pepper powder to taste.
Spray a little bit of pam or other cooking spray in a non-stick
roasting pan. Bake in a 400-degree oven for approximately 1/2 hour.
This time will vary with the size and amount of the potato pieces.
Stir occasionally while baking. I have found that ensuring that they
lie in a single layer works the best and yields a crispy, not soggy,
crust on the potatoes.
Sorry about the approximate amounts. I make this different every
time. We find that the combination of purple, green, red, and white
makes a dish that is a visual delight. It's also a low fat
replacement for those greasy breakfast hash browns.
Source: original.
Posted by GILLIAM@arcges.arceng.com (S. Gilliam) to the Fatfree Digest
[Volume 16 Issue 13] Mar. 17, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Breakfast Hash Purples Recipe brought to you by Recipe Ideas
Categories: Breakfast; Meat
The History of Recipes
It is quite possible to follow the history of recipes back into antiquity, in fact as far back as the ancient Egyptians, and possibly even further. Interesting though that is, in the main part, these ancient cook books were just basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe discovered, according to academics is a series of tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, main course and afters, something we still use today. Aspicius describes how the Roman cooks made use of a good variety of aromatic flavours, including many that are still in use today for example bay, fennel and parsley. Later on, there are some interesting books which date from the 1300s : a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the spicy food that is familiar to us all today, but instead descriptions of the types of meals on the tables of the rich and powerful. Later on in the 1400s, the Crusaders brought back a variety of spices and herbs from the holy lands, such as parsley, basil and rosemary. These new foods and tastes was responsible for a torrent in cookery books, most of which are kept safe in academic collections. For the centuries that followed, the powerful families of Europe strove to offer the most exotic banquets, and consequentially cooks and their collection of recipes were at a premium. However, it was during the nineteenth century the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and recording recipes of the day. By the time we get to the 20th century, cooking books were greatly in demand mostly due to better eduction, more free time and having more disposable income. |
We hope you enjoy this Breakfast Hash Purples recipe.
