Main plate Breakfast potatoes (and eggs) for 1

Discussion in 'The Cookbook aka Recipe Forum' started by ian, Jan 29, 2020.

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  1. Jan 29, 2020 #1

    ian

    ian

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    This is my favorite thing to cook. Much simpler than most things I make, but it's a weekly standard. I write "for 1" in the title because I've never been very successful in scaling it up for brunch parties. In theory, one could do it in the oven on a sheet pan, but it never comes out as well for me. Probably it could serve 2, but not when I'm one of the breakfasters, since I'm unwilling to share. The microwaving is essential. Don't skip it.

    Ingredients

    1 large or 2 small russet potatoes
    salt
    olive oil

    eggs
    ketchup (not optional)
    hot sauce

    Very Complete Directions

    Spend a few minutes organizing your mise.

    start.jpg

    Cut a flat surface onto the bottoms of the potatoes, then slice thinly.

    first cut.jpg

    Cut into long matchsticks.

    all cut.jpg

    Sprinkle some water on top (1/2 cup?).

    little water.jpg

    Pour off the excess, washing off some starch in the process. Salt the potatoes.

    salt.jpg
     
    Last edited: Jan 29, 2020
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  2. Jan 29, 2020 #2

    ian

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    Put in the microwave. I usually do 2:30 at `normal', whatever that is, but my microwave's pretty weak, so less might work.

    first wave.jpg

    Dump everything into a bowl, and stir it around to get the gelatinized starch to uniformly coat the potatoes.

    stir.jpg

    Microwave again, maybe a little less time. (2 min for me)

    second wave.jpg

    Put a fair amount of oil in a medium hot 12'' skillet.

    oil.jpg

    Put in the potatoes, evenly distributing them. Smash 'em down just a little.

    in pan.jpg
     
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  3. Jan 29, 2020 #3

    ian

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    Fry for a while (10 min?) until golden brown on bottom. Then flip with a spatula. It should hold together. Make sure to splatter yourself with oil. Pants not recommended.

    flip.jpg

    Fry until the second side is golden brown. While you're doing this, prep your eggs for poaching. If you strain them briefly, they'll be shaped better and the pan will be easier to clean. Don't leave them in the strainer too long, though, or they'll stick to it when you dump them in the water.

    strain eggs.jpg

    Add the eggs to the (plain) hot water, a bit under a boil. (A shell fragment pierced the white of one of mine, which is why it looks worse than the others. Too much attention paid to photography, not enough to the eggs.)

    eggs in water.jpg

    When the potatoes are done (hopefully just before the eggs are done), flip them once more to recrisp the first side, then transfer to a plate lined with paper towels to blot any excess oil.

    towel.jpg

    Fold over, then cut into pieces with shears
    scissors.jpg .
     
  4. Jan 29, 2020 #4

    ian

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    Remove the eggs from the water, put them briefly on the greasy paper towels to dry, then put them on the plate next to the potatoes, and top with salt and pepper. Squirt some ketchup next to them, then top with hot sauce.

    complete.jpg

    Eat all of it. (Why do most recipes skip this step? It seems like the most important part.)

    eat.jpg
     
  5. Jan 29, 2020 #5

    panda

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    what a great post!! xtra ketchup absolutely mandatory.
     
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  6. Jan 29, 2020 #6

    labor of love

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    You could put Waffle House out of business. Very nicely done.
     
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  7. Jan 29, 2020 #7

    ian

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    As long as I only have 1 customer every 30 minutes.
     
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  8. Jan 29, 2020 #8

    MrHiggins

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    I'm glad to see this recipe. Not only is the post well composed, it's for simple, good food. One concern of mine when I saw the recipe sub-forum suggestion was that it would quickly devolve into a game of culinary one-upsmanship. Nice work keeping the proletariat fed!
     
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  9. Jan 29, 2020 #9

    Brian Weekley

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    Great thread and comments all.
     
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  10. Jan 29, 2020 #10

    labor of love

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    I’d love to place the poached egg over those hash but form the hash like a muffin top w hollandaise and eat it like a Benedict.
     
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  11. Jan 29, 2020 #11

    ian

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    Yea, that would be awesome too. I cut it as pictured because it's pretty crispy the way I make it (maybe 2/3 of it is crispy, with 1/3 of it a non-crispy middle) and I like to eat the hash with my hands and dip it in the sauce.

    It took me a while to come up with this particular recipe, too. I always found it a bit tricky to get the perfect amount of crisp vs soft inside, and the double microwaving with stirring in between really does it.
     
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  12. Jan 29, 2020 #12

    panda

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    nah, bust open the yolk, twirl the hash into crepe roll ups and dunk em in the runniness!
     
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  13. Jan 29, 2020 #13

    ian

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    You speak my language.
     
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  14. Jan 29, 2020 #14

    Luftmensch

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    Yum!!!

    Thanks for the write up! Where would we be without the humble potato?
     
  15. Jan 29, 2020 #15

    Luftmensch

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    +1

    More recipes like this would be great!
     
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  16. Jan 29, 2020 #16

    Michi

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    This is reminiscent of Rösti (and a number of similar potato dishes, such as hash browns and German Kartoffelpuffer, among others). The egg and potato combination is an all-time favourite. I like the microwave technique and the fine julienne. Things will get to the cooked stage a lot quicker that way. Thanks for writing this up!

    PS: Are you sure you knew what you were doing when you mentioned the ketchup? ;)
     
    Last edited: Jan 29, 2020
  17. Jan 29, 2020 #17

    ian

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    There’s also a different quality to the microwave cooking. It’s more like steaming without adding extra water, and encourages the starch to gelatinize, so that it can eventually crisp up in the hot oil. That’s why I’m using the microwave, although it’s also nice that it cuts down on cooking time.
     
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  18. Jan 29, 2020 #18

    Michi

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    Good point, I hadn't thought of that. With the potato cut up that small, I'd also expect some water to leave as steam while in the microwave, so the potatoes should be dryer.

    I'll give this a try, thanks!
     
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  19. Jan 29, 2020 #19

    ChefShramrock

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    We used to make these potatoes for a salmon side dish. Take one potato galette, spread with a truffle and black pepper goat cheese, top with second potato galette and cut in quarters. So good.
     
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  20. Jan 29, 2020 #20

    Lars

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    Great, now I need to get a microwave!
     
  21. Jan 29, 2020 #21

    Michi

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    Good for reheating frozen meals and maybe steaming some raw veggies quickly so they retain more nutrients, but not good for much else, in my opinion. I don't think they can be used for "cooking" as such.

    Good for parboiling potato julienne though, it seems :)
     
  22. Jan 29, 2020 #22

    erickso1

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    Love me some good hash browns, eggs, ketchup and hot sauce. Yellowbird is a great choice, although I've never tried the ghost pepper.
     
  23. Jan 29, 2020 #23

    ian

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    Yea, you could also do the parcooking of these potatoes in a pan with a bit of water, or even just put them in the pan with the oil on a bit lower heat and cover them so they steam. But I found these methods much less consistent... sometimes they’d be too gummy, sometimes not crispy enough. It’s all about starch control. Also, the microwave is really easy.


    Yea, I’m a fan. I alternate between that and the habanero one. About the same level of heat. The habanero’s brighter and cleaner, the ghost pepper deeper and more complex.
     
  24. Jan 29, 2020 #24

    ian

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    How did you make the galette? That is, how did your method differ from the one above?

    I would like to figure out how to scale this recipe up at some point, but I only try it out on friends like once a year, and by then I always forget what I did the previous time so it’s never as good as when I make it for myself. I’ve mostly tried doing the microwaving in batches, and then cooking everything on a sheet pan in the oven, but the results from the oven were never as uniformly crispy. Maybe it’s as simple as not using enough oil, though. I probably don’t scale the oil up accurately because as a home cook I feel weird about using like 2 cups of oil when I’m not deep frying.

    Gotta throw a breakfast party and try (fail) again!
     
  25. Jan 29, 2020 #25

    madelinez

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    I love this, and I can't say I ever eat potato for breakfast so this will be a nice change.
     
  26. Jan 30, 2020 #26

    panda

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    inspired by this thread, i had some red potato home fries and fried eggs for breakfast today with home made hot sauce (pickled red fresno & oil cured calabrian)
     
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  27. Jan 30, 2020 #27

    ian

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    Mmm. We need some hot sauce recipes on here.
     
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  28. Jan 30, 2020 #28

    MrHiggins

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    I was thinking the same thing!
     
  29. Feb 20, 2020 #29

    tgfencer

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    Brown sauce would be good with this. Might try this tomorrow with sweet potatoes since it’s what I have to hand.
     
  30. Feb 20, 2020 #30

    ian

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    Cool, although I wouldn’t expect it to work at all similarly with sweet potatoes. I always find them easier to scorch and they never get as crispy for me. Might have to add extra starch. But if you do try it, let us know how it works out!
     

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