Project Description

Top this dish with poached eggs and you have a wonderful brunch, lunch or quick weeknight dinner.

Ingredients:

Rosemary Potatoes

• 6 cups small red potatoes, washed and cut into 1/2 inch slices
• 2 cups chicken broth
• 1/4 cup unsalted butter
• 2 tbsp. chopped fresh Rosemary
• 1 + tsp kosher salt
• 6-8 grinds of pepper

Sautéed Asparagus and Snow Peas

• 2 cups of Snow Peas, trimmed
• 1 cup of thin asparagus, the tough bottoms snapped off and cut into 2″ pieces
• 2 large cloves of garlic, finely chopped
• 2 tbsp. unsalted butter
• 1/2 tsp kosher salt
• 4 grinds of pepper

Difficulty: Easy

Prep Time: 15 min

Cook Time: 30 min

Lead Time: N/A

Freezer Friendly: No

Leftover Alert: N/A

  1. Place the sliced potatoes in a medium pot. Add the chicken broth and enough water to just cover the potatoes. Bring to a boil and gently simmer for 10 minutes. Immediately drain and set aside.
  2. In a large, non stick frying pan, melt the butter on medium heat. Add the chopped Rosemary and sauté for 30 seconds, then add all the potato slices. Turn the heat up to medium high – high and fry, gently mixing the slices, until many of them are golden brown.
  3. Transfer the potatoes to a large platter and do not clean the pan.
  4. Start a kettle of water for the poached eggs.
  5. In the same pan that the potatoes were fried in, add the butter and melt over medium heat. Once sizzling, add the garlic and sauté for 30 seconds.
  6. Add the snow peas and asparagus and quickly mix. Sprinkle on the salt and pepper and sauté for roughly 1 minute, cover with a lid for 2 minutes and lastly with the lid off for another 30 seconds or until tender-crisp.
  7. Remove from the heat and spread over the potatoes.
  8. Wipe the pan with a paper towel. Add boiling water from the kettle to the pan to fill it with at least 1 1/2 inches of water.
  9. With the heat on high, bring the water to a boil, then turn the heat down. Crack enough eggs to allow 2 per person and gently poach. Remove with a strainer and gently place on the side of the platter that has the potatoes, asparagus and snow peas. Serve immediately.

 

With a little prep the night before this meal becomes a very quick dish to prepare. Cook the potato slices in the chicken broth the night before, drain them and keep them in the refrigerator in an airtight container. Also prep (wash and cut) the asparagus and snow peas and keep them in a container in the refrigerator.

When you get home after a long day this dinner is as easy as a tossing the ingredients into the frying pan and in literally 20 – 25 minutes you have dinner!