The first cheese of my blog data base is the Coombe Castle – Fiery Spice. I felt this cheese would be perfectly paired with fried potatoes. I was right; it made for a perfect brunch side dish for fried egg sandwiches.
Instructions on how I made Fiery Fried Potatoes.
Prepare 4 large cooked firm potatoes diced into 1 inch pieces
Heat Butter in skillet. Add garlic and onions.
Heat for about 2 minutes then add favorite “hot” spice mix. I used Franks Red Hot powder.
Dice up 1 inch “chunk” (100 grams) Pancetta add to pan and continue frying for another 2 minutes.
Add potatoes. Fry until desired crunchiness.
Add 1 cup chopped spinach and a diced tomato.
Sprinkle with 1/4 cup grated Fiery Spice Coombe Cheese.
I then placed the skillet in a warm oven to wait for the rest of brunch.