I needed to wash the kitchen floor. It was something I needed to all morning. And then I needed to do it well into the afternoon.
It was ready to be done. I prepped the floor; sweeping very carefully, removing all the chairs from the eating area, etc. I even got so far as to fill the bucket with warm water and cleaner. The mop was right there, leaning up against the counter, taunting me.
That’s right; a mop and bucket. None of that easy-way-out Swiffer thing going on this time. I have one of those fancy-dancy items that’s more an easy way out than something that gets the floor clean. It sucks up batteries and uses specialized, you-must-buy-this-brand pads and juice. I think it’s a brilliant marketing trick. I also think it’s worthless in my kitchen.
You see, the floor in that favorite room of mine is covered in Italian tile. I love it. Except when I have to stand on it for hours. Or clean it. It has little indents and pits that give it a beautiful look and texture. It has grout, dark grout that shows up flour and milk spills very well.It requires hands-and-knees scrubbing, sometimes with a toothbrush.
In my attempt to avoid washing my kitchen floor, I cleaned the bathroom, washed and folded laundry, scrubbed the outdoor furniture in anticipation of winter, picked up Dudette’s room and cleaned out the litter box.
When Hubby called me at lunchtime and asked what I was doing, I told him I was eating breakfast; this one, to be precise.
What I didn’t tell him was that I was avoiding washing my kitchen floor.
I had fully intended to warn you that the photo in the cookbook is deceiving, but I have to admit that mine above looks exactly like that one so now I don’t know what to say.
Ok, that’s not true. I do know what to say.
In order to get your potatoes to turn out the way they do in the photos, you’ll need to baby them. I watched them closely, turning them often to make sure that they were browning prettily and not scorching too much.
My onions, as you can see, had a bit more heat then they could handle and tried to burn on me. The slices need to either be a bit thicker or the onion itself needs to be added a bit later in the cooking. Just know that what you see wasn’t just a matter of throw the stuff in and ‘stir occasionally.’ You have to make sure that the thin coins flip (and have you ever tried doing that with wet potato slices?).
The egg is another thing. If you look at the cookbook’s and my photos; we both serve the dish with a fried egg, which is technically one that’s cooked in oil (hence the whole fried term). The instructions in the cookbook give directions for making the the egg over-easy. When it comes down to it, it’s really your choice; make it how you like it.
Finally, I did not cook the potatoes and eggs in the same pan. I find that it’s very hard to keep cooked potatoes warm without making them soft and soggy. So, I used separate skillets in order to have the eggs finish cooking at the same time the potatoes were done. It worked out perfectly.
This is eggs and hash browns so there really isn’t much to say about flavor that hasn’t been said before. I’m a fan of this type of breakfast.
What it comes down to is the preparation and whether it’s worth it. If we’re talking just ‘lil ole me; no. If we’re talking about my family; still no. Hubby and Dudette are very happy with my country hash browns so I see no reason to change.
However, if you’re wanting to take the time to babysit the potato coins while they cook, this is a beautiful dish to serve guests and anyone else you want to impress because it tastes good and looks wonderful.
What I’d Do Different Next Time
Change the title to reflect the egg’s real prepration; maybe Potato Coins Topped with Egg.
- 2 tablespoons olive oil, divided
- 1 pound fingerling potatoes, cut into ¼-inch thick slices (3½ cups)
- 1 cup (1/4-inch) vertically sliced onion
- ¼ teaspoon kosher salt
- 1 garlic clove, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon freshly ground black pepper
- 4 large eggs
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat.
- Add potato slices, onion and salt; saute 6 minutes, stirring after 3 minutes. Saute 6 additional minutes or until potato is tender, stirring occasionally, adding garlic during last 1 minute of cooking time. Remove from heat; stir in thyme and next three ingredients (through pepper)
- Remove potato mixture from pan; keep warm.
- Heat pan over medium-low heat. Add remaining 1 tablespoon oil; swirl to coat. Add eggs to pan, cook 1 minute or until whites are just set around edges. Carefully turn eggs over; cook 1 minute or until whites are set.
- Serve immediately with potatoes. Serves 4 (serving size: 1 egg and ½ cup potatoes)
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