I’m a firm believer in breakfast being the most important meal of the day… I never miss it. But, at least on weekdays, when we are up and at ‘em early, I can’t stomach much. I’ll have cereal, oatmeal, or toast. I’m always trying to trick myself into getting more protein In my breakfast… I’ve tried yogurt, cereals with soy isolate, and have found that i can often stomach one egg with my toast.
All this to say that, time constraints aside, the heavier breakfast foods are not usually my first choice. But pancakes, frittatas, scrabblers, hash browns, bacon, and their ilk are indisputably delicious, so sometimes we’ll enjoy them for dinner.
Tonight, there were scrambled eggs, wilted spinach, and hash browns.
Mike has mastered scrambled eggs. If you haven’t yet, you should watch this video of Gordon Ramsay scrambling eggs. The result is lighter and fluffier and creamier than any scrambled eggs I’d ever had. Mike finishes them with yogurt or sour cream rather than butter or creme fresh. And then we top them with Frank’s Red Hot. Yum.
We’re still working on the hash browns, though. We used a recipe from How To Cook Everything Vegetarian, which involved baking the shredded potatoes in the oven (no par-boiling required). The results were ok, but rather more grey than brown and not very crispy. How do you make your hash browns? Please share your tips and tricks, because a good hash brown in a beautiful thing.