The older I get, the more I seem to appreciate breakfast foods. This can be dangerous, but I proceed with caution.
There’s no special story behind this recipe, other than it’s cheap and yummy.
Egg & Potato
1 russet potato
1 fresh egg
1 tsp. seasoned salt
Peel and shred the potato.
Rinse the potato shreds in cold water until the water runs clear.
Heat the shredded potato and salt in a wide pan on medium heat for 20 minutes, stirring every 5 minutes.
Meanwhile, fill a shallow pot with approx. 5 inches of water and heat.
Maintain the heat so that the water is just before boiling, but doesn’t quite boil.
Stir the water to create a whirlpool effect.
Crack the egg into a shallow dish, and pour into the water.
Allow the egg to sit for 4-5 minutes, gently scraping it off the bottom of the pot if it starts to stick.
Once the egg is cooked, gently lift it out of the water, dab with a napkin to remove extra water, and place on the shredded potatoes.