pinkapronpreview.com

I love breakfast! I love eggs, and hashbrowns – biscuits and gravy – bacon! Yum!

I’m leaving in a few days for a two week vacation – so, I didn’t do much shopping this week b/c I’m just trying to use up the food that I have on hand. I usually have an egg with some toast and fruit in the morning – but this morning, no fruit. Bummer!

As I was scrounging around for one last clementine orange or pink lady apple hidden away, I came across a ½ bag of shredded potatoes – and the hashbrown craving sprung into action! I normally have a hard-boiled egg or fried egg – but today…with hashbrowns…scrambled eggs were definitely in order.

Now, I have to say – scrambled eggs are a specialty of mine. My friends rave about them. They have me make them all the time for them. I even had one of my best friends have me teach her before she got married…she says they still don’t come out the same.

A few months ago, Iattended a bridal shower sleepover and my friend Stephanie talked up my scrambled eggs so much, they all decided that I was the one that would be making them the next morning. I came armed with my own skillet b/c I was sure they would throw some yucky Teflon my way and I mentally and morally could not subject my friends…or my eggs…to that abuse. Well, as Stephanie and I lay next to each other that night, all tucked away in our sleeping bags, we said our good nights. After about five minutes of lying in the dark, I broke the silence, “Stephanie…you talked up my eggs so much, what if something goes horribly wrong tomorrow? I’m having performance anxiety – what if I can’t deliver?” and we both burst into laughter! (by the way…they were perfection!)

So – I hope you enjoy adding these two recipes to your next big breakfast – for breakfast…or lunch…or dinner!

Many Blessings,
Katie

Jumbo Hashbrown – for two

UTENSILS: Griddle or Large Skillet, Masterkut, large dinner plate

INGREDIENTS: 1 Large Baking Potato, ¼ Onion, Salt & Pepper, 1-2 TBSP butter or peanut oil

INSTRUCTIONS:

To begin, using the #1 cone on the master cut, shred the potato and onion onto a dishcloth. Wring out the potatoes and onion, squeezing out all the excess water over the sink. Season with salt & pepper to taste.
Meanwhile, heat the skillet or griddle on medium heat. When water will bead on the surface, add the butter or oil (I prefer butter). Create a large hashbrown patty in the center of the pan, leaving room at the edges to remove from the pan and flip.

Let the hashbrowns cook until the edges begin to get golden brown. Then, Place the plate on top the hashrowns and flip out over to remove from the pan in one large patty. Add a bit more butter to the pan (1/4 tsp or so). And slide the hashbrown patty back onto the skillet to cook the other side.

Scrambled Eggs – for two

UTENSILS: 10” Saute Pan

Ingredients: 4 eggs, 1 ½ TBSP milk, 1 slice American Cheese, salt & pepper

In a small bowl, crack the eggs and whisk with the milk and salt & pepper. Tear the cheese into little pieces and add to the mixture.

Preheat the pan on just below medium heat. When it’s ready, add a little bit of butter to the pan to melt and then pour in the eggs. When the edges begin to cook, using a spatula, gently begin to push the cooked egg to the middle of the pan (it will kind of fold), to allow the uncooked egg to spill out the edges to cook. Keep repeating until all of the egg is cooked.

Tweet This Post