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"Stone Soup" Breakfast Potatoes With Roasted Poblano Peppers

CulinaryCarrie's picture
Ingredients
  Diced potatoes 4 Cup (64 tbs) (Baby Whites Or Reds Work Best)
  Sweet onion 1⁄2 Medium, diced
  Sweet onion 1⁄2 Medium, dice
  Red bell pepper 1⁄2 Medium, dice
  Red bell pepper 1⁄2 , diced
  Pablano peppers 1 , roast (oven roasted, cleaned and peeled)
  Poblano pepper 1 , oven roasted, cleaned and peeled
  Garlic 3 Clove (15 gm), finely chopped
  Cilantro 1⁄2 Bunch (50 gm), chopped
  Fresh cilantro 1⁄2 Bunch (50 gm), chop
  Thyme leaves 1 Tablespoon, chopped
  Fresh thyme leaves 1 Tablespoon, chop
  Chopped oregano 2 Tablespoon
  Fresh oregano 2 Tablespoon, chop
  Sausages link 3 , cooked, split, sliced
  Sausage links 3 , cooked, split and sliced
  Water 1⁄2 Cup (8 tbs)
  Olive oil 1 Tablespoon
  Salt & pepper To Taste
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1.Preheat oven to 350 degree.
2. Dice the potatoes, sweet onion, red bell pepper, finely chop the garlic, fresh cilantro, fresh thyme leaves, fresh oregano and keep everything separately in bowls.
3. On a cookie sheet place whole Pablano Pepper, roast for approximately 10-15 minutes.
4. Remove pablano from oven and place in a plastic container or bag to rest.

MAKING
5. Heat sauté pan to medium-high, add 1/2 cup water and bring to a low boil, reduce heat to medium and add whole sausage links.
6. Turn the links as needed to assure even cooking. Once the water cooks out, brown the sausage evenly on all sides.
7. Heat another sauté pan to medium-high, once pan is hot add olive oil and reduce heat to medium.
8. Add chopped garlic to oil and cook just until toasty brown color. Remove garlic but leave the oil.
9. Season the potatoes with salt and pepper and add to oil. Place cover on pan but toss potatoes frequently to assure even cooking.
10. Cook, tossing frequently, for about 8 minutes, add red pepper and onion, cover but toss frequently. Cook until onions start to become translucent.
11. While the potatoes are cooking, peel and clean the pablano, then dice it and add it to the potatoes.
12. Remove the lid and add your garlic back into the potatoes along with the other chopped herbs.
13. Remove sausages from heat. Slice two or three length-wise and then cut into pieces.
14. Reduce heat to medium-low. Mix sausage with potatoes and cook uncovered until the potatoes are the way you want them.
15. Garnish with fresh tomato slices.

SERVING
16. Serve with toast and an egg cooked to your liking.

Things You Will Need
cookie sheet
oven
saucepan

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Breakfast
Taste: 
Savory
Method: 
Saute
Ingredient: 
Potato
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
6
Story
You may be familiar with the story of “Stone Soup”. It’s a children’s fable about compassion and enthusiastic cooperation. It’s about sharing what we have with others, no matter how meager the contribution seems and realizing how much can be accomplished through those efforts. We visit our local farmers markets every week. We get to know the various vendors by sight if not by name and we learn who to go to for the best ingredients…the best melons might come from one farm while the most succulent berries come from another. “Stone Soup” follows the tenor of the children’s parable as we go through the market, greeting our familiar vendors and selecting our fruits, vegetables, meats, eggs and baked goods from various sources. This past weekend we visited the Piedmont Farmers Market in Concord, North Carolina (one of my favorites). We bought our baby white potatoes and sweet onions from Dan and Sheila Greene of Greene’s Farms, our red peppers from Barbee Farms and the flavorful pablano peppers from another small local grower . Our natural casing bratwurst and fresh eggs came from Creekside Farms in Concord. Their hand raised products are all natural, hormone and antibiotic free. Incredible! Once we’d gathered our ingredients we headed home to make breakfast. With a little from here and a little from there our “Stone Soup” Breakfast Potatoes with Roasted Pablano Peppers filled our kitchen with what has become the traditional aroma of weekend breakfasts. Served with a poached farm fresh egg and slices of home-grown tomato we had an absolutely delicious meal and a lot of fun making it.

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