Fried Green Tomatoes with Purple Potato Hash Browns
As the Carolinas settle into fall we’re blessed with awe inspiring weather. The sun peaks through the clouds in the late afternoon temporarily tricking us into thinking that it’s warm. But then the afternoon rolls into the evening and the air is crisp once again.
I woke up Sunday lazily and refused to venture beyond the bed until the sun shined bright outside. The husband knew that breakfast, or rather brunch by this time, was in his hands. And luckily he aimed to please with these fried green tomatoes and purple potato hash browns.
Green tomatoes can be a bit confusing because they come out in the fall and they’re hard as a rock. It seems like they’re not ripe but in fact, they’re ready to go. You’ll just need to ensure that you cook them through when you’re pan frying them up. I like to par-boil the potatoes initially just to ensure that they’re soft on the inside and crisp on the outside.
These deeply hued gems offer more than just a feast for the belly and the eyes, they also lower your cholesterol. Potatoes get a bad wrap but it turns out the purple variety has substantial benefits. According to MSNBC, “[o]n average, diastolic blood pressure — the bottom number in a blood pressure reading — dropped by a statistically significant 4.3 percent and systolic blood pressure — the top number in a blood pressure reading — dropped by 3.5 percent.” That’s pretty impressive for a potato.
Simple Fried Green Tomatoes
1 green tomato, sliced into thick slices
1 cup coconut milk
1/2 cup whole wheat flour
1/2 cup Panko bread crumbs
Pinch sea salt and pepper
Few drops hot sauce
2 tbsp olive oil
1. Soak sliced tomatoes in coconut milk for about 10 minutes.
2. Combine flour, breadcrumbs, salt, pepper, and hot sauce in a shallow bowl. Coat each slice in the bread crumbs.
3. Heat oil up to medium. Add tomatoes to oil and cook about 5 minutes each side. Press down on the tomato with a spatula to see if it’s soft. Serve with purple potato hash browns (recipe to follow).
Purple Potato Hash Browns
2 cups purple potatoes, sliced in 2-inch cubes
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried thyme
Sea salt and pepper to taste
1. Wash potatoes and then prep by par-boiling for about five minutes, just enough to get them soft inside.
2. Heat olive oil up to medium heat and then add in garlic. Cook until fragrant. Add in potatoes. Season with thyme, salt, and pepper. Cook until crispy on the outside and serve immediately.
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