If you haven't tried the delicious combination of okra and potatoes yet, you certainly are in for a treat with this recipe. Try this out as a side to your favorite brunch when a simple serving of 'home fries' just won't do.
Baked Red and Yellow Potato Hash with Okra
(Makes 2 - 3 servings)
1 pound yellow or red potatoes
1/2 yellow onion
1 pound okra
2 teaspoons olive oil
2 tablespoons cornmeal
Dash of ground pepper
1/4 teaspoon salt
1/2 teaspoon paprika
2 cloves garlic, minced
1 1/2 teaspoons minced fresh rosemary
1 tablespoon lemon juice
Hot sauce, for serving
1) Preheat your oven to 425F. Lightly coat a large rimmed baking sheet with cooking spray.
2) Leaving the skin on, chop the potatoes into nickel-sized pieces. Slice up the onions, and then the okra into 1/4-inch pieces. In a medium bowl, toss together 1 teaspoon of olive oil and the sliced okra, and mix well. Add the cornmeal, pepper, and 1/8 teaspoon of the salt and mix again. Pour the mixture onto half of the baking sheet.
3) In the same bowl that just held the okra, toss the potatoes and onion together with the final teaspoon of olive oil, the paprika, and the last 1/8 teaspoon salt. Mix well and then pour it all onto the other half of the baking sheet. Place the sheet into the oven, and after about 20 minutes, add the garlic and rosemary to the potato side of the sheet. Also, stir around the okra to ensure it cooks evenly. Bake until the okra starts to brown and crisp, usually an additional 20 - 25 minutes.
4) When the okra is crispy and the potatoes are brown and tender, take it out of the oven and sprinkle the entire dish with lemon juice. Mix the potatoes and okra together and serve immediately with your favorite hot sauce. (I love Tabasco with my potatoes!)