What’s ‘taters, Precious?
Whenever I think about making or eating potatoes I always think of a silly scene in The Two Towers.
We picked potatoes for this week mostly because of St Paddy’s Day and the common association between potatoes and Ireland.
I love potatoes in all forms. I’m pretty sure I’m not alone in that either. Potatoes can come at every meal – breakfast potatoes, hashbrowns, mashed potatoes, french fries, baked potatoes, hasselbeck potatoes, potato salad. I’m not sure why I’m listing potato dishes, let’s just say it’s a versatile food and leave it at that.
It also explains why potatoes became a staple of many cultures diets, and why the 19th century potato famine famine caused Ireland’s population to drop by roughly 2 million. 1 million died from starvation and related diseases. The other 1 million emigrated, many to North America.
I really wanted to try “potato boats” for this week. I found a recipe that involves baking a potato, scooping out the yummy potato inside, cracking an egg and baking for it.
I also wasn’t thinking about the eggs. I’m not a huge fan of eggs over easy, I should’ve scrambled them before pouring them into the potato. I took a few bites of this one, and it was still yummy. I scooped the insides out of a second potato (they keep for a few days) so I’ll try it again.
Things I learned.
- Scramble your eggs.
- Make sure to let the potatoes get to room temperature before you add the eggs, or you’ll be baking for awhile.
Next week – Lisa’s taking on family recipes!