Take three large potatoes, two onions, and cut them up small. take half a stick or butter and a generous amount of olive oil and heat them up in a big pan, melt the butter, then add the onions.
OK, the onions are soft (and well salted), and in the meantime, I’ve blasted the potatoes in the microwave for 6 minutes to pre-cook them. I add them into the onions and start them in their own browning process (and more salt here, too – potatoes need lots of salt). Sometime a few minutes into this I add in a half a bag of frozen cut up tri-color bell peppers, and a half a bag of frozen peas and let them melt, which will also have the effect of deglazing the pan.
Now it’s time to make the sauce: a good tablespoon of dijon mustard, same amount of balsamic vinegar, about a the same amount of unfiltered wildflower honey, and a big tablespoon of natural peanut butter, whisked together.
I added in about a half a pound of frozen pre-cooked shrimp (can you tell that I like Trader Joe’s yet?) and while they are thawing and coming up to heat, I add the sauce, too, and fold it all together. A half a cup of water to thin it out just a touch, and poof!
It’s really quick and delicious brunch. I’d add in some well-beaten eggs to this before the shrimp and sauce if my housemates wouldn’t object, but they’re not really big egg fans.
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