Off to a good startch

Never settle for soggy taters.

1 Large Potato
2 Tablespoons Vegetable Oil
1 Teaspoon dill weed
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon salt
1 Teaspoon pepper

Rinse potato and dry.

Cut potato into small bite size pieces (this helps with crispiness).

Add oil to pan and add potatoes.

Cook until crispy on all sides.

Place into a bowl and immediately season with seasonings listed above.

I don’t get to brunch often. Whenever someone asks me for recommendations for the best brunches in Chicago I’m like ‘I don’t know I’m always serving it’.

I’ve worked within the restaurant industry since I was 18. I’ve seen the good, the bad, and the ugly. One job happened to be a breakfast & brunch spot in the city and I don’t know how I put up with the job for so long. It was nice not having to work at night but if you thought you would ever get a weekend off, think again. I look back to the nights where I would go out with friends, never quite get to bed, and instead just head to my shift. Somehow, I never missed a shift and I think my body is still recovering from all those nights.

Shifts would last from 7:30am-4pm and the only glimmering light at the end of the tunnel was getting to eat after the restaurant closed. My options were always limited because one I’m vegan and two the restaurant was pretty stingy on what we were allowed to eat. You would think we would get to eat whatever we wanted since we were paying for it but no way, no how. So most of the time I would settle for a big plate of the breakfast potatoes they served. Were they good potatoes? No. They were often huge pieces of soggy potato that they refused to crisp for customers as well as their own employees. I would just sit there and eat it because I was a garbage disposal.

I have since left that god-forsaken place and now work a job that is by no means perfect, but it is more manageable. Did I mention that I also now have Sundays off? I understand the appeal, trust me I get it now. Sleep in, watch football, and while brunch options are limited due to the pandemic, I can still cook it! When I get to cook for myself I never have to eat a soggy potato again. Started from the bottom now we here.

©The Anol Vegan 2021