I have been looking for an excuse to make this recipe for years, ever since I saw it on Alex's Day Off 5+ years ago. Last weekend, a whole big group of us went to my friend's house in the Poconos, I finally had a group big enough, and I was assigned breakfast duty - perfect! They were so, so good. So decadent and perfect for a group. This is not light in the least, but with enough people you're not eating too much of it. The wine adds a really nice flavor, but if you don't have any around, you can swap in chicken broth with a little vinegar in it. I used a mix of potatoes, including purple, just because they had them at the market, but any regular potato with do.
Ingredients:
2 tbsp vegetable oil
2 tbsp butter
2-3 large potatoes, cut into 1 1/2" cubes
Kosher salt and black pepper
1 bunch scallions, halved and thinly sliced
1/2 cup white wine
1 small wheel of Camembert or Brie with the rind cut off the bottom
Directions:
Preheat the oven to 375. Heat a large skillet over medium heat and add the oil. Once it starts to lightly smoke, add the butter and potatoes. Season with salt and pepper to taste. Cook, stirring occasionally, for about 10 minutes until they become tender and crispy. Add the scallions and the wine.
Season again with salt and pepper and increase the heat. Cook for 5-8 more minutes so the potatoes are browning, adding more butter if needed.
Put the cheese on top of everything in the middle of the skillet, open side down.
Pop the whole thing in the oven until the cheese melts, about 10 minutes.
The potatoes should be tender when pierced with a knife.
We had a nice al fresco breakfast with some delicious strawberries and blueberries.
And, of course, some bacon and eggs. Also, our friends got ENGAGED later that day. Congratulations Lane and Burgee!!
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