The Streamliner's Potatoes Deluxe Is Oh, So Good

Potatoes Deluxe, a specialty at The Streamliner Diner on Bainbridge Island, is hearty fare that comes with a hearty endorsement: One of the diner's customers claims that of all the breakfast foods she has sampled worldwide, this is her favorite.

It's a glorified version of hash-brown potatoes, flavored with yellow and green onions, mushrooms, tomato, spinach and cheddar cheese. Just before serving, each portion is topped with a generous dollop of guacamole.

The recipe is from ``The Streamliner Diner Cookbook'' by Irene Clark, Liz Matteson, Alexandra Rust and Judith Weinstock, partners in the business since 1985. More than 100 favorite recipes from the restaurant are featured, including the peanut-butter pie that has been popular since opening day.

For up close and personal tastes of the diner, take the Winslow ferry to Bainbridge, head up the hill to the stoplight and turn left into town. It's among the first businesses you see. But don't look for chrome exterior, a dining car, Formica or Naugahyde. This diner has a laminated oak counter and carpeted floors.

POTATOES DELUXE

4 servings

2 large white potatoes, diced

1 onion, diced

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1/8 teaspoon paprika

3 tablespoons vegetable or olive oil, divided

4 green onions, finely chopped

4 mushrooms, thinly sliced

1 tomato, diced

1/2 bunch spinach leaves, washed, stemmed and coarsely chopped

1 cup grated medium cheddar cheese

1/2 cup guacamole

1. Steam the potatoes until just tender, about 10 minutes. Mix the potatoes with the onion, salt, pepper and paprika. In a large frying pan, heat 2 tablespoons of the oil until bubbly. Add the potatoes and fry them over medium high heat until golden brown, flipping frequently, for about 5 minutes. Turn heat to low and cover to keep hot.

2. In a small frying pan, heat the remaining 1 tablespoon oil over medium high heat until bubbly. Add the green onions and mushrooms and saute until tender, about 3 minutes, stirring frequently. Add these vegetables to the pan with the potatoes. Mix well with a spatula.

3. Top the potato mixture with the tomato, spinach and cheddar cheese. Cover and cook on low heat for 5 minutes, or until the spinach has wilted and the cheese melts.

4. To serve, top each portion with a heaping tablespoon of guacamole.

5. This is a hearty dish, but for an even larger meal, accompany potatoes with poached, fried or scrambled eggs and a side of salsa.

Weekend Eats appears the second and fourth Saturdays of each month.