Hash Browned Potatoes and Scrambled Eggs

Not only did Beautiful Granddaughter teach me her version of hot milk that evening, but the next morning she showed me how she makes hash browns and scrambled eggs.  Yes, my almost nine-year-old granddaughter has been making breakfast at her home for several months now, and she thought it was time for the old grandpa to leave the waffle maker where it was, since she was to take over breakfast production herself. 

She did all the prep and cooking, I just stayed in the kitchen to watch, and offer only the tiniest tidbits of advice as they were needed.

She worked on the hash browns first.  I’ve never used this method, but I can see the wisdom in it, as it takes less time.

Hash Browned Potatoes

5 potatoes (these were smallish garden potatoes)

½ red onion, diced, separated into two halves

1 to 2 tablespoons ghee (clarified butter which is purchased in jars, from Indian grocery shelves)

salt and freshly ground pepper to taste

Luckily the old grandpa had recently harvested our garden potatoes, so we had top quality fresh potatoes.  The newer the potato, the lower the glycemic index, which is always a good thing. 

First, scrub those potatoes.  Rinse them well.  Grasp a potato carefully, and equally carefully, 'stab' it with a knife several times.  I asked if one could poke the potato with a fork, but BG suggested stabbing it with a knife was better.  

Stab gently and carefully.

Once each potato was carefully stabbed, BG wrapped them in a tea towel and put them in the microwave till they were a bit soft.  

Every microwave takes a slightly different time, especially when amounts and densities vary.  I’d suggest ten minutes for several potatoes, but check them to make sure they aren’t completely cooked.  Partially cooked is what you want.

Meanwhile, in a very large non-stick frying pan on medium heat, add the ghee.  The first half of the onion goes in, and then the cooked potatoes are carefully diced and added to the onion.  If more ghee is needed, go ahead and add that.  Stir from time to time, but not too often as the surface of each potato needs to get golden and crispy.  

At this point, add the remainder of the onion, stirring from time to time so it gets a chance to brown evenly.  I asked if a bit of cumin seed could go in at that point, but she wrinkled her nose.  I didn’t dare ask about chilies at that point.  While the potatoes and onion continue to cook, start the scrambled eggs. 

Scrambled Eggs

6 eggs (to serve 3 people)

1 teaspoon ghee

1 tablespoon milk

salt and freshly ground pepper to taste

Toast, butter, marmalade, peanut butter if required should be on the table as soon as possible.

Put a medium sized non-stick frying pan on medium heat.  Crack the eggs into a bowl, and beat with a fork.  After about thirty seconds of continuous beating, add the milk, some salt and pepper and beat for another thirty seconds. 

BG likes how these make a flower at the fifth egg!

When the pan is hot, pour the mixture into the pan.  Leave it alone for a couple of minutes.  Put more bread in the toaster now, by the way, and have everything ready on the table. 

Gently push the partially cooked egg mixture around in the pan, using a wooden spoon so as to keep the non-stick surface intact.  Once the mixture is still moist but no longer wet and runny, turn onto a serving platter or bowl.  This should happen within just a few minutes of the eggs going into the pan.  It’s a quick process.  Plate the potatoes, get the toast to the table, plate each dish and enjoy!

These cook quickly.  Gently move them around in the hot pan.

Not only is BG handy in the kitchen, she’s also very artistic in her presentation.  I think these were the most enjoyable hash browned potatoes and scrambled eggs I’ve ever eaten.  Watching young people competently cook is a beautiful experience.  Tasting the products is even more satisfying.  Thank you BG for the wonderful breakfast!

Mine were served a little differently, and I got marmalade on my toast.