Lately, therefore, I've decided to stick with potato pancakes, which are very similar to hash browns and are super tasty. You can sub in zucchini when they come into season later in the summer as well for more flavor.
I don't even follow a recipe anymore, I just go with what has worked in the past, but I made sure to take note of what I used to share.
2 medium-large sized potatoes, shredded
1/2 medium onion, chopped into small pieces
1/4 cup whole wheat flour (optional)
1/4 cup milk (optional)
1/4 cup shredded cheese (optional)
Salt, pepper, garlic
This is actually not just a cheese grater! Ross says it is a sponge ruiner... mostly.
Put the potatoes in a strainer and squeeze some of the liquid out of them. While they are draining, chop the onions.
Then put the potatoes in a bowl with the onions, eggs, cheese, flour and milk and mix well.
Add some spices.
And get your griddle ready! (Or any frying pan will do.)
This was a wedding gift from my great aunt and uncle - and although we did not put one on our registry, we LOVE it and use it all the time.
Fry the potato pancakes at 350 F, or medium high heat, for about 5-8 minutes per side.
Use your maple lead spatula to flip them halfway through - another fun wedding gift from Ross' college buddies.
:::Sigh::: as cool as it is, it really isn't the most effective spatula. The pointy ends of the leaf tend to tear right through regular pancakes... however, it does work really well with potato pancakes!
A mini-whisk to make some scrambled eggs.
And when there is room, you can dry up a few slices of (turkey) bacon.
Such a great breakfast!
Orange juice and tea to go with it.
Oh so simple and satisfying.