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This is a post for one of the best Italian cooks I ever met, Mama Rosa! Rosa was the mother of a good friend who couldn’t quite understand why this strange blue haired girl in her kitchen didn’t eat meat or eggs or cheese (I was a strict vegan at the time), but wanted to feed me anyway. She made the most amazing fried potato and banana chillies with fresh banana chillies from her garden, and as my garden is currently pumping out banana chillies I thought it would be fitting to recreate her dish for breakfast this morning. As I eat eggs these days, it also has a few eggs cracked through my version, but for any vegan readers it is super delicious without the eggs as well.

Mama Rosa’s Potato Chilli Hash
Serves 2

2 x red potatoes
6 small or 4 large banana chillies
4 cloves garlic
Olive oil
Sea salt
Fresh black pepper
Eggs (optional)

chopping
pan

Slice potatoes thinly, and chop chillies roughly. If you are using small chillies you can even leave them whole which is what Rosa used to do. Dice garlic. Add all ingredients to a hot cast iron pan, and stir to combine. Sprinkle with a pinch of sea salt and freshly ground black pepper. Reduce heat to medium and stir every few minutes to stop it sticking.

Once the mix has started to brown, it will start to break down and crust on the bottom of the pan a little. Deglaze with a small amount of water, stir through, and cover the pan, lowering the heat to minimum. This will help the potatoes steam. Let cook for about 5 more minutes.

pan2

stunninglybadsteamphoto

Stunningly bad photo due to steam…hey a girl’s gotta eat her breakfast while it’s hot!

Check the potatoes. They should be soft but not mushy. To make this dish vegan, serve at this point. If you would like eggs, crack two eggs into the pan and cover. Let cook until egg whites are cooked through but the yolks are still soft.

This one’s for you Mama Rosa!

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