“If you can eat with mates or friends or family, I mean, it’s such a brilliant thing isn’t it? If you feel really rubbish and you have a nice bit of food it makes you feel good, you know?”
~ Jamie Oliver
Fry-Up Bowls are a favourite easy meal in our house.
To be honest they are not always 100% fried, and the ingredients often change, but they are always served in a bowl, so that’s something consistent I guess.
We eat this kind of food when a decent breakfast is called for. But it also works well for lunch and dinner, and is a fabulous way of using left-overs. In fact I often cook more food than can be eaten in one meal just so that I have left-overs to use at another. Don’t you?
Also, those potatoes? Totally worthy of being cooked ON THEIR OWN for immediate consumption when comfort food is called for or when the football is on!
Here are the basic ingredients:
Cold boiled potatoes or any leftover roast vegetables
Some chopped up green vegetables that I can quickly boil or fry
Salady things – chopped or ripped
Protein – This could be eggs; cold cooked meat from a previous meal; sausages, bacon, or any other meat that suits a quick fry-up.
Fermented Vegetables and a dab of butter to finish.
*Use variations of any of the above based on what you have to hand.
Squashed Crunchy Potatoes – Oh, we love these! I often boil up a heap of spuds, have some for dinner and then use others to chop into pasties or pies, to mash and add to the top of some savoury thing I’ve whipped up and some for fry-ups or as Squashed Crunchies. (Did I mention I’m the Queen of Leftovers?)
So, start with some boiled and well-drained or cold potatoes. Turn your oven up to HIGH and get out a heavy baking dish. Pour a good slug of oil into the pan and rub it around with your fingers to coat the bottom. Dump your cooked potato pieces into the oiled pan and then squash them down with your hand, the back of a spoon or a potato masher – whatever is closest. The potatoes will flatten and break up. Great! Now drizzle more oil over them and sprinkle with salt and a bit of herb (fresh or dried rosemary or oregano is good) and chuck them in the hot oven. Turn after ten minutes and cook again for another ten. You’ll end up with nice hot crispy potatoes that are still fluffy and soft in the middle.
While the spuds are baking put some hot water into a saucepan and bring to the boil (only do this if you aren’t frying everything – but know that frying everything is an option…) and get your frypan on. Add a little fat/oil to the frypan and then add any meat you are going to cook up or reheat.
Chop up any vegetables you’ll boil. I often use broccoli, cauliflower, zucchini, brussel sprouts, carrots, green beans or asparagus. If you already have these as cooked vegetables from a previous meal you can reheat in the frypan. Put the hard texture vegetables in first – eg carrots and brussel sprouts (chop these dudes into halves or even quarters to speed cooking time) to give them a head-start with cooking. Add the broccoli, cauliflower, zucchini next and things like asparagus and beans just a few minutes before the rest are done. Drain when cooked and dump back into saucepan with a lid to keep warm. (Hint – I will often put an egg or two in their shells in with the vegetables if I couldn’t be bothered doing a fry up. When the vegetables are done just use a spoon to halve the eggs and scoop contents out onto your bowl of food. Three to four minutes for a soft yolk, longer for a hard yolk.)
Fry-up – your sausages, bacon or cold leftover meat will be well on its way to cooked or hot. Now you can add tomato, onion, mushroom, an egg or whatever else takes your fancy – or any vegetables that are pre-cooked and which need reheating. Turn occasionally to prevent sticking and allow even cooking.
Place some potato in bottom of bowl. Add some cooked vegetables and whatever you’ve fried up. Dab that butter on if you’re a butter kind of person. (Hint – pre-slicing cooked sausages or other meat makes eating it a whole lot better!) Add any salad items or chopped fresh herbs to the top, and a spoonful or two of fermented vegetables like kimchi or sauerkraut. Salt and pepper if you want. Eat!