Today on DelmarvaLife –
For decades, Junior Achievement of the Eastern Shore has provided education to students that they don’t typically get in the classroom. We learn more about the program and how you can help them help the next generation.
The countdown is on to re-open the doors of the Hyatt Regency Chesapeake Bay. This breath-taking resort offers all the amenities you need for an unforgettable getaway. We hear how they’re getting ready to welcome back guests with safety at the top of their minds.
We get a virtual visit with our friends at the Milton Historical Society. This group is celebrating it’s golden anniversary, and they’re doing it by share “Fifty Stories for Their Fiftieth.” We get details on the project.
We check in with the chef at RnR Grill N Bar in Laurel. On the menu, Cajun Beach Snapper.
Ocean City Author, Joe Myles talks with us about his book, “Fury – A Soldier’s Journey.” It’s an autobiography covering the time period of his graduation, transition into the Army and serving with the 1st Infantry Division in Vietnam in 1968.
The best home fries are still the ones made in diners. There’s just something special about the taste of potatoes slung around a sizzling hot grill and mixed with the flavors of eggs and bacon that can’t be beat. Wait until you try our Sizzling Home Fries; they’re a breakfast (or anytime) winner.
What You’ll Need
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 red potatoes (about 2 pounds), scrubbed and cut into 1-inch chunks
- 2 onions, chopped
- 1/3 cup vegetable oil
What to Do
- In a large bowl, combine paprika, garlic powder, salt, and pepper; mix well. Add potatoes and onions; toss to coat evenly.
- In a large skillet over medium-high heat, heat oil. Add potato mixture to skillet; cover and cook 10 minutes.
- Increase heat to high, uncover, and cook 8 to 10 additional minutes, or until potatoes are tender and golden, stirring occasionally.
