There is a matzah shortage in Berkeley. This seems true every year: we run around frantically to 6 stores on the day of the first seder looking for the lone remaining box. However, this year I think it's worse, and as a result, I have no matzah. My big plans to post Mina (an amazing meat pie with a matzah crust), matzah pasta (sounds weird but is quite delicious), and other matza-related passover goodies must wait. I still have to eat though, so here's a quick breakfast recipe.
(Excuse the photos-- my camera ran out of batteries and I didn't want my breakfast to get cold so I used a cell phone camera)
You'll need:
1 medium-large Yukon gold potato
1-2 fried eggs
grated cheese
I'm using Elise's fantastic recipe for hash browns as the base for this. Grate your potato and squeeze out all the moisture using a potato ricer. If you don't have a potato ricer, get one. I'm not a fan of extraneous kitchen tools-- I'd be happy with my cast iron skillet and wooden spatula-- but the potato ricer seems to come in handy. Anyways, squeeze out the moisture while you heat some olive oil in a non-stick or cast iron pan. Spread out the potato on the hot oil so that you have a very thin layer (Elise says 1/2 inch; I prefer even thinner). Top with salt & pepper. Cook over medium heat until it begins to brown, then flip the whole thing over by edging a flat spatula underneath. Cook on the other side until brown, 2-3 minutes.
Top with grated cheese (or cheese curds, which melt beautifully) and fried eggs.
1 comment:
We have leftover matzo meal over here... if that would be useful to you, let me know and I'll bring it to class tomorrow.
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