FERNANDINA FARE
Tested recipes of local favorites

SCRAMBLED POTATOES
FROM: Allrecipes.com

This is a great dish for a Christmas Day
breakfast or brunch

1 lb. bacon, cut into small pieces
3 lbs. potatoes, peeled and shredded
1 lb. cheddar cheese, shredded
12 eggs

Fry the bacon pieces over medium heat in a large skillet until brown and slightly crisp. Set aside bacon.

Add the potatoes to the bacon drippings in the skillet and cook over medium heat until tender.

In a large mixing bowl, whisk eggs, salt and pepper. Add the eggs to the potatoes and reduce heat to low. Cover and simmer for 10 minutes. Sprinkle the shredded cheese and bacon pieces on top of the potatoes. Let the cheese melt, then serve.

POSOLE
FROM: cooksrecipes.com

This dish originated in Jalisco, Mexico, and is traditionally served at Christmas time. It is a thick, hearty soup that’s served in a bowl with cool salad toppings and a squeeze of lime juice. accompany with warm flour or corn tortillas.

1 TBL. vegetable oil
1 cup chopped yellow onion
1 cup chopped red bell pepper
2 cloves garlic, minced
2 pork steaks (about 1-1/2 lbs.), cut into cubes
1 can (15 ounces) hominy, rinsed and drained
1 can (8 ounces) tomato sauce
1 cup rich chicken stock or canned low-sodium chicken broth
1 TBL. chili powder
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/4 tsp. salt
Freshly ground pepper, to taste
1/2 cup chopped fresh cilantro or parsley
Lime wedges for garnish
Flour tortillas, warmed

Toppings:
Shredded iceberg lettuce
Sliced radishes
Grated cheddar cheese
Chopped green onions
Diced avocados

Preheat oven to 350°. In a Dutch oven over medium-high heat, warm oil. Add onion, bell pepper, garlic, and pork and sauté until vegetables are tender and pork is browned, 6 to 7 minutes. Stir in hominy, tomato sauce, stock, seasonings, and cilantro.

Bake uncovered, until meat is tender and flavors are blended, about 40 minutes. Garnish with lime and serve with tortillas. Pass around toppings in small bowls.

Makes four hearty servings.