Sunday, September 28, 2008

Garlic Potatoes and Eggs

Garlic Potatoes and Eggs
From: Bumbazine

Okay. take an appropriate number of waxy (red, yukon gold, etc), not russet, potatoes and nuke them in the microwave until cooked, but not mushy. As if you were making potato salad. I used 3 small, 'cause that's what we had. Ordinarily I would have used 2 mediums for the 2 of us. While the potatoes are cooking, chop up a big clove of garlic for each person. You can use more if you want to. Also beat up 2 eggs per person with a fork. Put in a little salt and pepper.

When the potatoes are cooked (but not mushy) chop the in big cubes. (3/4 inch or so)
Now, melt way too much butter or margarine in a skillet, (I used half a stick) and saute the garlic briefly, until you can smell it, then toss in the potatoes and some salt and pepper and cook them over medium heat a bit to infuse them with butter and garlic flavors. When you feel the time is right, pour the mixed-up eggs over, and do not stir. Let the eggs cook a bit, and then stir the cooked parts up off the bottom and leave it alone some more. You want big chunks of eggs among your potatoes, not egg-coated potatoes. When the eggs are cooked, not runny, cooked, you may eat them.

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