Wednesday, May 30, 2012

Fried Potato and Egg Salad with Balsamic Vinaigrette

No matter how hard you try to be healthy, sometimes you have  a yen for fried potatoes.  Maybe fried eggs.  Ok.  Let's do that.  But we'll add a few veggies to the mix for this wilted salad.  And it won't seem so bad.  So unhealthy.  Oh, geez.  At least there's no bacon in it.  Though you could add it. This is kind of a picture recipe....

These are red potatoes (2-3 small), skins on, sliced thinly and fried in 2T extra-virgin olive oil.  Maybe as healthy as fried potatoes get.  Cook them until they're as brown as you like them on one side and flip them individually.  Careful not to burn them unless you want burnt chips.

Next, chop a bunch of green onions and put some on salad greens; save the rest for the potatoes.

Add some reds to the greens.  Drizzle with balsamic vinegar and dust with salt, pepper, and a pinch of crushed red pepper.

Add the rest of the chopped green onions to the potato pan. Season lightly with salt and pepper.

Pour the browned and tender potatoes, onions, and olive oil onto the greens.  Sizzle.

Return the pan to the flame.  Add a touch of oil into the hot pan and break the egg into the pan.

Season it with a dusting of salt and pepper.

When the egg is done about as you like it, tip it out into the salad bowl.  Slice the egg and toss the entire salad very well.   Enjoy.

Click if you'd like to make my own Balsamic Vinaigrette instead.

Ingredients:  I did not measure my vegetables.  I'll wager 4-5 cups of greens?  1/2 cup sliced grape tomatoes?  1/2 cup sliced sweet red bell peppers?  A bunch of green onions (scallions) definitely.
The smart and inventive solo cook could add some blue cheese, any other chopped fresh vegetable, leftover pulled chicken  instead of egg - or in addition to, fresh herbs, and so on.

Have fun cooking and taking care of yourself,

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