Hangover Breakfast: Part 1
Let me tell you something, nobody gets up sober on a saturday morning and says “let’s make potato fittata for breakfast”! however, if you consciously make that decision, then good for you because you are about to get a hash brown, a potato cake, and an omelet all in one pan.
This potato frittata is my idea of a cure for hangovers, and I naturally crave it every time after a happy night of drinking with cousins.
Trust me, to know how to make these stuff is a good skill to have. In 30 minutes you can save your life at home. Also, this makes a very classy “stoner food”, so if you have someone to impress, then “good” again…and it’s not that your hangover company will mind, two eggs over-easy with toast, but hey, live a little sometimes…
5 bacon strips, sliced in 1/2” pieces
2 large russet potatoes, grated
5 eggs, cracked and lightly beaten
1/4 cup finely diced red onion
2 tbsp chopped dill
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tbsp olive oil
Note: To cook this dish, make sure you have a nonstick skillet with a fitting lid.
Place the sliced bacons in a frying pan on low heat and let them start browning. Stir them occasionally. When all the fat has melted to grease, use a slotted spoon to remove the bacon bits, and transfer them on a paper towel. Save the bacon bits and 2-3 tablespoons of grease.
Meanwhile, peel and wash the potatoes. Use a box grater to coarsely grate them. Place the grated potatoes in a clean kitchen towel and twist the top of the towel together. Squeeze with your both hands to wring out the excess liquid from the potatoes, as much as the potatoes are not very watery. Transfer them into a medium mixing bowl and set aside.
Dice the onion very finally and add to the grated potatoes. Add in the eggs, dill, salt and black pepper. Mix everything together with a fork until well blended.
Heat 2 tablespoons of bacon grease In a 9" nonstick skillet over medium-hight heat. Gently, pour the potato mixture to the pan and make sure it covers all around it evenly. Also with a spatula level the top, so when the potato cake is inverted, it will look even. Cover the skillet with lid, and let it cook for 10 to 12 minutes until the mixture sets and forms to one piece similar to a flat cake.
Uncover and check its doneness. If it’s not set and doesn't move as one piece, put the lid back and cook for another 5 minutes. Next, get it ready for inverting. With a flat-edged wooden spoon, divide the potato cake to four wedges. So if you imagine the potato cake is a clock, cut from 12 to 6 and then cut form 9 to 3. Before inverting, drizzle a little olive oil or bacon grease on top and then carefully using flat utensils, invert each piece. Cook until the underside is brown and crisp, about 6 to 10 minutes, with no lid. Tsransfer to a plate and garnish with the bacon bits. Serve hot.