Last weekend, ladies and gentlemen, Nick decided to make breakfast. That’s right, you read correctly! Nick cooked. He chopped. He mixed. He fried. He actually made an entire meal. I thought I was dreaming!
Ok, enough of this exaggeration. I am only making a big deal of it because Nick does not like to cook (probably because he thinks he’s not good at it; you know how men are). And I probably shouldn’t even be bragging because the only reason he decided to cook was to save me from having to exert any more brain power, since my entire capacity had been used trying to accomplish a difficult assignment for school. BUT, I was still thrilled nonetheless, and, as you can see, the food was more than edible!
So, I’ve since come to an important realization for people like me who need to always be in control. Sometimes, you simply have to sit back and watch. Occasionally, there are moments that provide more piece of mind than completing tasks. One of those moments is realizing that someone cares about you enough to make a little sacrifice of their time and energy to let you know that you don’t have to do everything; to allow you to escape the crazy by simply RELAXING. So, even though I did not prepare this meal (yes, he should get ALL the credit), I wanted to share it, along with some encouragement to let go every once in a while. It might sound scary, but sometimes just a few deep breaths or even a whole morning of doing absolutely nothing is just what you need to come out on the other side of the crazy and conquer the rest of the day.
Nick’s Southwestern Breakfast Potatoes
adapted (generously) from The Pioneer Woman
- 6 Yukon Gold potatoes, cut into chunks
- 3 cloves garlic, minced
- 1/2 onion onion, peeled and roughly chopped
- 1/2 red bell pepper, seeded and roughly chopped
- 1/4 cup olive oil
- 2 tablespoons butter, melted
- 1 teaspoon cayenne pepper
- salt pepper
- 2 eggs
Preheat the oven to 425 degrees F.
In a large bowl, toss together the potatoes, garlic, onion, bell pepper, olive oil, butter, paprika, and some salt and pepper to taste.
Pour potatoes onto a baking sheet covered in tin foil. Bake for 20 to 25 minutes, stirring the potatoes twice.
Raise the heat to 500 degrees and bake until crisp and brown, 15 to 20 minutes, stirring twice.
Meanwhile, fry eggs on the stove. Serve the potatoes in a bowl, sprinkled with a little more salt and pepper and topped with a fried egg.