breakfast blogger

I think one of my favorite things about summertime in the Okanagan is the produce. There is such a wondrous array of designer apples and oddly colored veggies available at any of the zillions of roadside stands that is just boggles the mind. One of the favorites so far this summer has been the purple baby potatoes. There is nothing different in the taste, it’s only the rich purple color that makes it unusual.

I think one of the kindest things you can do for a potato is to eat the leftover taters from dinner the night before, for breakfast. In our home we always go out of the way to make extra just for a quick pan fry in the morning. This particular morning I happened to have some red, yellow and purple baby spuds relaxing in the ol’ ice box from our steak dinner the night before. A quick, rough chop and into a pan with far too much butter and we were well on our way to a tasty breakfast.

I don’t know if purple spuds are common elsewhere, but here they are a once a year deal here and I can’t help but be somewhat silly about having something bright purple on my plate. After they are nice and browned I tossed them with some fresh herbs from my garden and served them up wtih some over medium eggs and a couple slices of squirrelly bread.

Mmmmmm Pretty!

Burp!

This entry was posted on Monday, August 13th, 2007 at 11:44 am and is filed under Breakfasts, Azureus' Breakfasts. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.