June 29, 2016

Intermittent clouds

Whip up potatoes and eggs for breakfast or brunch

By Lorraine Barnett

Common Sense Kitchen

Welcome to the Common Sense Kitchen. It’s time to reach for your coffee mug, newspaper and breakfast plate.

Somehow, September seems to mark the time when breakfast is back to refresh us each morning. Breakfast is comforting, nourishing and allows for special quiet morning time to read the daily news, plan the day and energize the spirit. Today, we’re plating up a Breakfast Harvest Wreath, a simple and beautiful way to cook up some eggs and potatoes, plus celebrate treasures in the garden.

Pot full of potatoes

I’m always inspired by September’s cooler days, which remind me that the garden is filled with vegetables waiting to be plucked from the ground. Especially potatoes.

Potatoes are so versatile and good for any meal. I’ve learned a simple way to make a bunch of potatoes work for me anytime I need them.

Twice weekly, on Sunday and Wednesday, I boil a pot full of potatoes. I simply rinse them with skins on, toss into water and gently boil; when a butter knife can glide easily to the center, they are done. Drain and cool to room temperature, then cover and place potatoes in the fridge until needed. Of course, cook time varies with potato types and sizes. I enjoy all types from yellow to red, new to newly harvested. When choosing your potato, boil one type and size for even doneness.

Amazingly, this boil and chill preparation allows perfect potato texture for lots of favorite recipes. They chunk easily for potato salad. They mash softly for smashed potatoes. And they slice nicely, along with some onions and a couple eggs, for a Breakfast Harvest Wreath. Delicious.

Breakfast Harvest Wreath

(Serves 2)

1 cup pre-boiled potatoes, sliced

½ cup sliced sweet onions

2 eggs

1 teaspoon butter

dash salt

Wow! According to the USDA National Nutrient Database, one dash of salt equals 160 mg of sodium, but 15 dashes (1 teaspoon) equal 2,325 mg.

Heat a small skillet to medium, add butter, onions and salt. Sauté until soft, about 5 minutes. Add sliced, pre-boiled potatoes. Cover and heat through, 3 to 5 minutes. Push onions and potatoes to side of skillet creating a wreath and open center; add eggs to center. Cover and lower heat to medium-low. Allow eggs to cook to desired texture.

Serving suggestion: Serve with fresh-squeezed juice, grainy toast and homemade jam.

Tip: As eggs cook, keep covered and do not touch potatoes and onions. The breakfast wreath will slightly brown on bottom and become one with the eggs; it will easily slide onto a plate.
Breakfast for four or more? Simply double or triple quantities and use a large skillet. Enjoy.

Nutrition information for one serving Breakfast Harvest Wreath:
Calories 174, Total fat 7 g, Cholesterol 230 mg, Sodium 148 mg
Nutrition information for one fast food egg and hash brown potatoes: Calories 333, Total fat 23 g, Cholesterol 218 mg, Sodium 494 mg

Barnett is a nutritionist and freelance writer from Westfield Center.