…the prodigal returns

Back where we came from, reluctant returnees.

One more for the road


It’s customary in many countries to have a nicer-than-usual meal on Sunday, and quite often we follow suit here at Casa Tyr. My family used to have a nice meal after church on Sunday – a roast chicken perhaps, or what we always called a “chuck roast” (whatever is that cut of meat called elsewhere??)

We don’t go to church here, but still mark the day with a nice meal. We have more time, it’s not usually a work day, and it’s a nice way to start the week.

This Sunday, we are treating ourselves to  steak – a cut called “novillo”. Again, I don’t know if novillo refers to the age of the animal or the cut of meat, so perhaps one of my meat aficionado friends can tell me! Beef isn’t very common in our part of Spain, so when we eat it, it’s a rare treat, and we try to buy the best cut we can afford.

Tonight, we’ll be serving the steak with home-grown butternut squash, cut into pieces and fried with sage and garlic. We have a new favourite potato recipe that I’ll make, too – classic hash browns. I love hash browns, but thought they were too much trouble until I found this recipe, courtesy of the All Recipes website. It only takes about 20 minutes start to finish, less time than mashing potatoes! Enjoy.

Classic Hash Browns

2 large potatoes, peeled and grated
3 tablespoons butter
2 tablespoons olive oil
1 teaspoon flaked, dried chillies
salt and ground black pepper to taste
1 pinch paprika, or to taste

  1. Grate potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.

  2. Heat oil and butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, dried peppers, and paprika.

  3. Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

These taste like the ‘real thing’, proper crispy on the outside, soft and potato-y on the inside. Yum.

Author: Ann Larson

One-time IT executive who lives on a 22 acre olive farm in Spain with husband Kenton and 2 boxer dogs. We make Yunquera Gold olive oil, and soap and skincare products from same. We aim to make natural, fresh, and handmade products at affordable prices!

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