Sunday, October 2, 2011

Saturday Morning Breakfast



We are a very young family, but traditions have already started. Every Saturday morning either my wife or I cook a variation on this classic American breakfast dish. The dog is even in on this tradition too. We do not feed our dog people food, but we break every Saturday morning and save a piece of bacon for him (but we only give it to him in his bowl when he is not looking so he does not start begging).

There isn't much to say about a recipe but I suppose after much trial and error I could offer some tips:

For the potatoes, whether you grate them to hash browns or cut them homestyle (pictured), make sure they are cooked long enough. It isn't so pleasant to bite into a raw potato during breakfast. Additionally, use lots of your favorite seasonings. We have come to a consensus that Tony's Creole seasoning is best for these potatoes.

As for the bacon, I grew up with my mother always frying the bacon in a pan, and I did it this way for many years too. This method is messy and the bacon often comes out cooked unevenly. One day I tried cooking the bacon in the oven. It came out perfectly and there was no mess! Lay down a piece of foil over a cookie sheet for even less clean up and preheat the oven between 400-450, and cook to the desired crispiness. I now know that most restaurants cook bacon this way, but I was in the dark for many years.

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