6 ms·

Nice post. I just made a big breakfast for my family on Sunday so I can relate. It's hard to make things well and have things not get cold. You definitely need

Nice post. I just made a big breakfast for my family on Sunday so I can relate. It's hard to make things well and have things not get cold. You definitely need to plan ahead and learn from your mistakes. Breakfast is a tough meal to make without help. The experience always makes me appreciate my grandmothers' ability to pull it off without complaining or messing anything up.

krmmalik 17y ago
Thank you for your kind words, like you my respect and admiration has gone way up for the people that have been serving me all these years.
- halostatue 17y ago
  Cooking is a skill, just like any other. If you make your breakfast often enough, you'll just get to the point where you know when and how to do everything you want, and when to throw your plans out the window. The people who serve you at restaurants were pretty darned incompetent when they first started. The good ones, especially at a short-order environment, know when and how to mix things. Try shredding your potatoes instead of slicing them, next time (or use sweet potatoes/yams!). Don't bother boiling them. When shredded, the potatoes cook faster, and you get a nice difference in texture. Later, you can start experimenting with a bit of cheese (cheddar is always good) and even pouring the scrambled eggs in with the shredded potatoes (which, with a bit of cheese, can be very good). For an alternative approach, try chilaquiles (http://en.wikipedia.org/wiki/Chilaquiles http://en.wikipedia.org/wiki/Chilaquiles), which is super easy to make and I regularly make it for 6 - 8 people (it requires a dozen or so eggs to make it at that point).
  - bricestacey 17y ago
    If you shred the potatoes as halostatue mentions, I suggest sprinkling them with salt and squeezing the liquid out in a colander before frying them (you'll be amazed at how much water is released). Also, I prefer to cook them in a well heated cast iron skillet. You can forget about them and flip them once, keeping things simple.

krmmalik 17y ago

Thank you for your kind words, like you my respect and admiration has gone way up for the people that have been serving me all these years.

halostatue 17y ago
Cooking is a skill, just like any other. If you make your breakfast often enough, you'll just get to the point where you know when and how to do everything you want, and when to throw your plans out the window. The people who serve you at restaurants were pretty darned incompetent when they first started. The good ones, especially at a short-order environment, know when and how to mix things. Try shredding your potatoes instead of slicing them, next time (or use sweet potatoes/yams!). Don't bother boiling them. When shredded, the potatoes cook faster, and you get a nice difference in texture. Later, you can start experimenting with a bit of cheese (cheddar is always good) and even pouring the scrambled eggs in with the shredded potatoes (which, with a bit of cheese, can be very good). For an alternative approach, try chilaquiles (http://en.wikipedia.org/wiki/Chilaquiles http://en.wikipedia.org/wiki/Chilaquiles), which is super easy to make and I regularly make it for 6 - 8 people (it requires a dozen or so eggs to make it at that point).
- bricestacey 17y ago
  If you shred the potatoes as halostatue mentions, I suggest sprinkling them with salt and squeezing the liquid out in a colander before frying them (you'll be amazed at how much water is released). Also, I prefer to cook them in a well heated cast iron skillet. You can forget about them and flip them once, keeping things simple.