Hideous. A ball of flabby, mushy, gooey starch. If you hadn’t read the title of the post you may not even recognize these as fried potatoes in the photo. It could be cookie dough or even a piece of chicken. And I was so confident going into “take three” Sunday.
I had two beautiful russet potatoes, which were shredded on the box grater and the moisture removed with my salad spinner. I had even purchased a tub of Crisco for a higher heat experience. I placed a heaping tablespoon in a hot pan and let it get nice and hot over medium high heat. I sent in a sacrificial strand of potato to make sure the oil was ready and it sizzled away signaling for the rest of the mound to follow. I sprinkled them evenly in the hot oil and with minimum turning got them browned.
This batch has ended up far worse than the first two. I blame it on using my non-stick skillet. So far, the one thing I’ve learned is always always always use the cast iron. Which I don’t understand. I’m confused about the chemistry with fresh potatoes. I’ve used the non-stick with purchased frozen hash-browns with good results.
Even the flavor of “take three” hash-browns was very odd. I took one bite and couldn’t eat the rest. I ‘m getting to the point with this experiment that I’m about to beg Christopher Kimball over at America’s Test Kitchen to get involved.
But at least we can talk about the eggs. They’re slow cooked scrambled eggs with capers and rosemary and we love them. Let’s take a look.
- 4 Eggs
- ¼ C. Milk or cream
- 1 T. Butter
- 1 T. Capers, drained and rinsed
- 1 t. Fresh Rosemary, chopped
- Salt and pepper to taste
- Romano cheese, grated
- In a bowl whisk together the eggs and the milk.
- Add in the capers and rosemary.
- In a small non-stick skillet heat the butter until sizzling. Pour in the egg mixture and turn down the burner to as low as the heat will go.
- Let the mixture slowly turn into a custard like consistency, only stirring a few times. It should take about 20 minutes to set up.
- Top with grated Romano cheese.
Slow Cooked Scrambled Eggs with Rosemary and Capers … They’re What’s for Breakfast.