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Sunday Brunch Spiced Up

The kohlrabi was black inside. It was shocking; to slice off the stubby end of the solid little rotund root, expecting sweet whitish flesh, only to see an eclipse of black. For those of you saying, hold up – what’s a kohlrabi? Follow the link and be enlightened. Meanwhile, this bad specimen of the usually crisp and sweet vegetable meant an enforced change to my vague meal plans.

The idea was to slice both some potatoes (basic red ones) and two representative kohlrabi, and prepare them in the traditional way of my childhood (thanks, Oma): boiled potatoes tossed in butter and parsley and kohlrabi simmered in water or chicken broth, finished off with a bit of milk or cream. But now I was one kohlrabi short, and felt a change of plans was needed. I had already been thinking about pan frying both the (parboiled) potatoes and the kohlrabi, and now this seemed more tempting, if I just added an egg to the dish.

And thus I ended up with a dinner that would, in fact, be a perfect brunch dish: pan-fried potatoes and kohlrabi with a poached egg and sriracha (aka rooster sauce) mayo. And since I realize that everyone just stopped reading at sriracha mayo, let me just acknowledge that I had been waiting for a reason to finally put into action the brilliant concept that this recipe for fishcakes introduced to me. By the way, those fishcakes are really delicious, and make a great lunch, either warm or cold.

Even if you don’t make brunch, do I even have to say to make this sriracha mayo? It is so easy, and so well worth it. Goes well with fishcakes, poached eggs, potatoes, and pretty much anything else you can probably think of.

For those still interested in the brunch dish: very basic.

  1. Wash potatoes (how many depends on their size and how many people you’re feeding) and slice into half-moon slices. Or you could cube them. Whatever shape you prefer, really.
  2. Peel at least one bulb of kohlrabi (OK, the kohlrabi is actually optional, if you’re new to it, this is a good introduction). Slice or cube it the same way you did the potatoes. Similar sized shapes are what you want here.
  3. Boil the potatoes (and kohlrabi) until just tender. Drain.
  4. In a large pan, heat some olive oil and some butter (adjust proportions as you prefer and to fit your amount of potatoes). Add the potatoes (and kohlrabi) over medium heat.
  5. Pan fry veggies to your preferred degree of browned crispiness. Add chopped parsley when things are about half-way there.
  6. Meanwhile, poach an egg (or as many as needed for those at the table). I like to follow Mark Bittman’s method from How to Cook Everything.
  7. Right, don’t forget to make the sriracha mayo. Maybe this should be step 1. Add about 3/4 teaspoon of Sriracha chili sauce to 3 tbs mayonnaise and mix. Most likely you’ll want to scale this up so you have more. Experiment with the ratio too.
  8. To serve, put the crispy potatoes/kohlrabi on a plate, top with poached egg(s), and dollop the magic mayo onto the egg. Also dribble some on the potatoes directly while you’re at it. Because why not.
  9. Voila, entirely elegant brunch. Or also a very tasty, simple dinner. And really, poaching eggs is not as scary as you might fear. Anyway, the sriracha mayo would be great on scrambled or fried eggs too.
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