Saturday morning Eric and I went to the Green City Marketwith our friend Joe. When we got back from out frigid spring outing I made some hot coffee in the french press and Eric made this delicious breakfast. He’s obsessed with different styles of bruschetta and so he somehow came up with this. Sliced, fried potatoes topped with sauteed red pepper, vidalia onion, green onion and garlic – not the version you’d think….it looked like this…
…to top it off he drizzled a reduced balsamic vinegar on the each piece. It was so good and such a fun twist on a hashbrown breakfast. We’d also picked up some amazing fresh wheat bread from Bennison’s Bakery , which we toppedwith Earth Balance and Rasperry Mint Preserves from Seedling (I’d never thought of putting mint in my preserves but it was fabulous! I’m going to do that when I make my next homemade batch)
What a great way to start the day – before I began my LONG project of cleaning out my pantry – which took me all day long to fully empty it, wash it down and re-organize it all – I suppose it was the perfect thing for a rainy day.
