Greek Bubble Squeak

Yep! I know? I?ve been gone since forever, I won?t even try to make excuses this time, or say it will never happen again because that would be a lie. Heck I am having sooooooo much fun lately. This place is amazing, there is so much to see and do. And according to my mother in law I?m flourishing. I have to agree with her here. But make no mistake I?ve been working hard too. My Li?l garden is almost done; I?ll show you my progress soon. Spring cleaning also going on. And in my spare time I?m digging this city. But I hope you are still there because today I would like to share this lip-smacking recipe, from Delicious Magazine. This ?Bubble Squeak? thing that have been following my thoughts everywhere I go, first was Giada, she cooked something similar but she called it ?Fried smashed potato with lemons? and then I got my Delicious Magazine and there it was same thing but even better. So I had to surrender and decided to break my low fat, low carb, low sugar, low fun diet. (Hey? it?s bikini season) I?m trying really hard to loose my blobs. So there is an enormous amount of lettuce, arugula, and spinach going on over here. But we all know the fun is on the forbidden, right?  Anyway?this Bubble Squeak thing, IT IS A KEEPEEEER. (Insert Oprah scream here) Trust me on that. The only thing I would change, next time I would add in the end some Arugula for freshness.

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Greek Bubble Squeak

1 pound of small red potatoes with the skin
¼ cup olive oil
2 garlic cloves roughly chopped
1 red onion finely sliced
½ tsp dried oregano
A handful of kalamata olives
2 tbsp lemon juice
Fresh flat leaf parsley roughly chopped
Feta cheese roughly crumbled

Bring a large saucepan of salted water to the boil. Add the potatoes and cook for 10 15 minutes or until tender but not too soft. Drain and tip onto a tea towel to dry. Using the palm of your hand, gently press the potatoes until lightly smashed.

I used a cast iron fry pan, heat 1/4 cup of oil over medium-high heat. In batches, add the potatoes season with salt and pepper and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes. Add the red onion and the garlic and cook until fragrant about 1 minute add the dry oregano; stir in the black Kalamata olives. Remove from the heat. Stir the lemon juice and parsley. Scatter the feta over the potatoes. Enjoy.