More fun with Truffle Pate

So, you went ahead and shelled out the $22 for that Truffle Pate to make that Porcini Soup from a couple days ago. Now what are you supposed to do with the rest of it? Well easy enough, just dice some potatoes (Yukon Golds in this case) into about a 1/4 inch dice. Toss the little cubes into a non-stick pan over medium-high heat, season with salt and pepper, a little olive oil and then give them a good toss to coat. Make sure the potatoes are in an even layer, lid-up and allow to cook for about 5 minutes. Take the lid off, toss again (doing your best to get all of the brown sides up) and continue cooking until tender and brown (prolly another 5 to 7 minutes). Once you are satisfied with the potatoes, add a healthy dose of the Truffle Pate, toss to evenly distribute the deliciousness & plate. In the picture, these delightful spuds are served next to a pork chop and some asparagus (both seasoned only with salt, pepper and olive oil; the asparagus was roasted at 450 for about 3 minutes - the pork, grilled over high heat for about 12 minutes).

p.s. If you have any left, try the Truffle Pate in some scrambled eggs.