Anyway, she posted this recipe a few days ago, and it's just my style - 6 ingredients! Since I received some zucchini last week from Absolute Organics, I figured now was a great time to try it out. Stopped by the store (on the way to see my cousin Mimsies, who I'm thrilled to have living nearby now!) to grab some Organic Russet potatoes, and whipped up these bad boys for dinner:
- I'd remember to add the salt to the veggies. - Not a big deal, as it can always be added later, but it saves some hassle at the plate if it's already got it.
- I'd shred the potatoes immediately before cooking. - Since I cooked them after my Zumba class and didn't want to eat dinner too late, I shredded the veggies ahead of time, but then of course the potatoes took on that beautiful pinky-brown shade that they get when exposed to air so they didn't look as pretty as they could have.
- I'd follow her baking time. - Having never baked eggs before, I wasn't sure what they were supposed to look like when they were cooked. I'm not sure what I was expecting, but after 11 mins they didn't look "done" to me, so I left them another 7 or so... and they were quite hard. Still tasty, but hard.
- I'd probably make 5 nests instead of 4, and use 6 or 7 eggs. One more egg mixed in with the flour and veggies may have helped the "hashbrown" part to stick together more, and a 5th nest would require an extra egg for the center and make them each a little bit smaller and easier to flip.
Soli Deo Gloria.