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So Ralphs had some real, honest-to-Bob Vidalia onions on sale this week. Naturally I had to buy some, because they’re rarer out here than an honest politician in Washington. But what to do with them? Well, potatoes and onions are a classic mix, right? Right. A couple days back we walked over to Campos for breakfast, and had their machaca and eggs platter. Machaca is a dish made with onions, potatoes and (traditionally) chopped up dried spiced beef. Well...heck, I’m 2/3 of the way there! So I got some ground beef at Trader Joe’s and it was on.
I started with three middling-sized White Rose potatoes. I shredded them with our lovely-if-frightening box grater. Then I squeezed them to get out as much of the water (potatoes have a LOT of water in them) as I could. From those three taters I got maybe 2/3c of very starchy water. Yum! Then I diced two of the onions. I had most of a head of garlic left over from making guac for my birthday, so I minced four smallish cloves. I could have gone higher, but I think four were OK.
I browned the beef and then removed it from the pan, reserving the fat. I then browned the garlic briefly and added the onions. It was here that I added the first dose of my homemade taco seasoning. Once the onions were done, I dumped them in the bowl with the beef. After melting a bit of butter in the pan, I added the shredded potatoes and browned them. Then I returned the onions & beef to the pan and added some more of my taco seasoning.
This was pretty darn good by itself last night. I certainly would have no reservations about eating it plain like that. But it did seem to be missing something. This morning for breakfast I took half of the leftovers and heated them up, then dumped in three (could have done with two, actually) beaten eggs. Badda-bing! This! This is how they should be eaten! I hit them with some salt and pepper and a squirt of sriracha and OMGSOGOOD!
So there you go. Make that, eat, enjoy, whatever. I feel really good about it because it was all real food. And I will make this again. Next time I hope I can add in a couple home-grown tomatoes to the mix. Yummmmmmmmm! :D
I started with three middling-sized White Rose potatoes. I shredded them with our lovely-if-frightening box grater. Then I squeezed them to get out as much of the water (potatoes have a LOT of water in them) as I could. From those three taters I got maybe 2/3c of very starchy water. Yum! Then I diced two of the onions. I had most of a head of garlic left over from making guac for my birthday, so I minced four smallish cloves. I could have gone higher, but I think four were OK.
I browned the beef and then removed it from the pan, reserving the fat. I then browned the garlic briefly and added the onions. It was here that I added the first dose of my homemade taco seasoning. Once the onions were done, I dumped them in the bowl with the beef. After melting a bit of butter in the pan, I added the shredded potatoes and browned them. Then I returned the onions & beef to the pan and added some more of my taco seasoning.
This was pretty darn good by itself last night. I certainly would have no reservations about eating it plain like that. But it did seem to be missing something. This morning for breakfast I took half of the leftovers and heated them up, then dumped in three (could have done with two, actually) beaten eggs. Badda-bing! This! This is how they should be eaten! I hit them with some salt and pepper and a squirt of sriracha and OMGSOGOOD!
So there you go. Make that, eat, enjoy, whatever. I feel really good about it because it was all real food. And I will make this again. Next time I hope I can add in a couple home-grown tomatoes to the mix. Yummmmmmmmm! :D
