Hangover Breakfast: Part 1
Clearly, nobody gets up sober on a saturday morning and says “let’s make potato fittata for breakfast”!
This potato frittata is my idea of cure for hangovers, and I crave it after a happy night of drinking with friends.
Not to still sound drunk but this potato cake makes a very classy "stoner food" in 30 minutes if you got a company to impress!
Just a quick note: make sure you have a nonstick skillet with a fitting lid.
5 bacon strips, sliced in 1/2” pieces
2 medium-arge russet potatoes, coarsely grated
4 eggs, cracked and lightly beaten
1/4 cup finely diced onion
2 tbsp chopped dill or parsley (optional)
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tbsp olive oil
1) Place sliced bacons in a frying pan on low heat and start browning. When all the fat has melted, use a slotted spoon to remove and transfer bacon bits on a paper towel. Save 2-3 tablespoons of the grease.
2) Peel, wash and coarsely grate the potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and twist the top of towel to wring out excess liquid. Transfer potatoes into a medium mixing bowl and set aside.
3) Add diced onions, eggs, herb, salt and pepper to the grated potatoes. Mix everything together with a fork until blended.
4) Heat 2 tablespoons of bacon grease in a 9" nonstick skillet over medium-high heat. Gently, pour the potato mixture to the pan and use a spatula to spread it evenly and level the top. Cover with lid and cook 10 to 12 minutes until the mixture sets and forms into one piece.
5) Uncover and check doneness. If it doesn't move as one piece, put the lid back and cook for another 5 minutes. Next, get ready to invert. With a flat-edged wooden spoon, divide the potato cake to quarters. Drizzle a little olive oil or bacon grease on top and then carefully using a turner utensil, invert each segment. Cook 6 to 10 minutes uncovered until the underside is browned. Tsransfer to a plate and garnish with bacon bits. Serve hot.