Fa­ther's Day Brunch

Move! - - CONTENTS -


65ml (¼ cup) olive oil 4 medium pota­toes, cut into chunks coarse salt, to taste 2 onions, sliced into half rings

5ml (1 tea­spoon) pa­prika

30ml (2 ta­ble­spoons) chopped fresh pars­ley


Heat half the oil in a large non­stick fry­ing pan over medium-high heat. Cook pota­toes, cov­ered, for 5 min­utes. Sea­son with salt. Add the re­main­ing oil and the onions. Stir, re­duce the heat to medium and cook cov­ered for 5 min­utes. Un­cover and cook for about 8 min­utes or un­til the pota­toes and onions be­gin to brown.

Sprin­kle with pa­prika and cook for another 10 min­utes un­til pota­toes and onions are golden brown and ten­der. Toss with pars­ley and sea­son with salt. Serve with scram­bled eggs.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.