Winter Veggie Homefries

Yet another dish that gets eaten before I can get a picture of it, Veggie Homefries is one of those dishes that changes throughout the season. Being the dead of winter, this is how I'm going to make it this week.

P.S. If you haven't tried Brussel Sprouts lately, I highly recommend giving them a chance. I was convinced that I'd hate them but when I picked some up to re-create the Inaugural Luncheon (a story for another time), I ended up using them in this. I was shocked at how much I really liked them.

Winter Veggie Homefries

• 2 potatoes, peeled and cut into small cubes
• 6 or 8 good sized mushrooms (I used white button), chopped
• 1/2 onion, chopped
• a couple of handfuls of small Brussel sprouts (no, really!)
• 1 celery stalk, diced
• 1 carrot, diced
• a handful of grated cheese that melts nicely (cheddar, gruyere, swiss, whatever you have)
• eggs
• olive oil
• butter

Put potatoes on to boil until just barely fork tender. When they're done, heat some olive oil and a little butter in a skillet and fry up the potatoes until they start to get golden. Add onion, celery, and carrots & cook until caramelized. Add mushrooms and brussel sprouts & cook until mushrooms are tender. Top with a handful or so of your favorite melting cheese. I like cheddar for this.

While your cheese is melting, cook up some eggs in whatever fashion you like your eggs. For this, I like over easy. Spoon out vegetables & cheese onto your plate, top with your eggs and serve with toast.