Rice: A few Sundays ago, Matzo celebrated her 28th birthday in brunchtacular style. A potluck-style brunch, guests brought their dishes to share. I brought a vegetarian quiche and some biscuits and gravy, the remnants of which you can see in the next picture.
Some guests brought in some delicious store-bought goodies, such as these pastries from Au Bon Pain:
And this spectacular kringle from Oh Danish Bakery:
Kraut: Greetings, Matzo and Rice readers! I’ve been asked to contribute a guest post to talk about a breakfast potato dish I brought to Matzo’s breakfast brunch. My mom often makes cheesy potatoes around the holidays, but I thought I’d try something a little bit different for this get-together. This time, I was inspired by some potatoes with onions and peppers that I recently ate at a breakfast buffet in Costa Rica. The hotel buffet had them next to the Gallo Pinto (Rice and Beans) and the omelet station. On a different day, the hotel we stayed in also had a dish made the same way, but replaced the potatoes with yucca. This dish was actually something that I threw together without a specific recipe, so I thought I’d type up basically what I did to make it.
- 2-3 lbs. sliced Potatoes (I think I used Yukon Gold?)
- 1 red and 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- Seasoned salt (contained a mix of paprika, chili powder, garlic, etc.)
- Black pepper
- Canola oil
I first put the potatoes in a steamer on the stovetop until they were a bit tender, which took about 20-25 minutes. Then, I heated up enough canola oil to cover the bottom of an electric skillet to between 400 and 425 degrees. I tossed the steamed potatoes, bell peppers, onion, and spices together in the skillet.