A couple years ago I stumbled on this recipe for “False Mahshi: Layered Swiss Chard, Beets, Rice, and Beef” in the New York Times. In an article about the Iraqi New Year, Joan Nathan had included this recipe, adapted from Esperanza Basson. Well, even that seemed a bit labor intensive so I cut it down into a super simple, healthy, and yummy version.
The other day, after noticing a couple sad looking potatoes in my fridge, I decided to use up some of the food stuffs in my fridge. Here comes the home fries!
Ingredients:
2 large russet potatoes, peeled and cut into large chunks.
1 cup chopped kale
3 cloves garlic minced
1 small to medium yellow squash or zucchini sliced in half moons or chopped in small chunks
1 small onion chopped
1/2 avocado (optional)
1/4 cup olive oil
1 teaspoon of salt
1 1/2 teaspoons of ground black pepper
pinch of cayenne pepper
dash of Tabasco or other hot sauce
Procedure:
1. Boil potatoes about 10 minutes (not too soft).
2. Drain potatoes and add to skillet with oil. Add salt and pepper and stir.
3. Pan fry until sides are brown and slightly crusted.
4. Add onion and garlic. Cook until onion is almost translucent.
5. Add squash, kale and remaining spices.
6. Cook until vegetables are to your liking. Add salt and pepper to taste.
7. Dish up and garnish with sliced avocado. You can also add salsa or eggs.
Good for any meal of the day (especially a late night drunken snack).
