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(in honor of the Olympic games)
2 medium potatoes, shredded
2 large eggs
1-2 t milk
corn meal
salt & pepper
herbs or spices, if you want
olive oil
Beat 2 eggs with a little milk in a medium bowl. Add the potatoes. Salt & pepper liberally. Add your herbs and spices. (I like garlic powder and parsley.) Mix thoroughly. Sprinkle some corn meal in, just enough to thicken the egg batter a bit. Mix again.
Put a bit of oil in a skillet over medium heat. Spoon in some potato batter and spread it to make a thin, even layer of potato. Cook, flip, and cook until golden brown (a couple of minutes on each side should do it).
A couple of pancakes with a short glass of TJ's low sodium veggie patch juice is a royally good breakfast!
Improv cooking
...is the way I cook all the time. No precise measurements or times. Even the ingredients are fluid, depending on what I have on hand.
I say, if you don't know what "season to taste" or "cook it 'til it's done" means... you probably need to spend more time behind the stove.
I say, if you don't know what "season to taste" or "cook it 'til it's done" means... you probably need to spend more time behind the stove.
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