Here’s just a few things I’ve put together over the last week or so. I’m trying to keep things simple, basic, and quick. For example, to make mashed taters, I toss the whole potato in the microwave for 5-7 minutes, the skin easily slides right off, a bit of butter, heavy cream or sour cream, sal pepper and you’ve got mashed potatoes.
Let it cool a bit, add in an egg, mix it up and you can do some potato pancakes. With bacon. With tomato. With egg. Like this.
All the images can be clicked for the hi-res versions.
To the potato and egg mixture I dust it with just a bit of coconut flour which makes for easy to do patties. Alternatively, just drop it in like pancake batter and let it spread out. I cooked the pancakes in the bacon fat.
Then it was a big slice of beefsteak tomato, some mayo, the bacon, all topped with an egg.
There below is an example of a baked potato mashed up. Works great, and it’s fast. No more peeling, boiling, draining. The flank steak is from Marin Sun Farms and I just pan fried it in cast iron. As it was resting, I deglazed the pan with red wine, let it reduce, couple of pats of butter, some beef stock, let reduce and then a couple dashes of balsamic vinegar at the end. Fabulous and you have dinner in about 10 minutes, tops.
I had three pounds of pastured pork, also from Marin Sun Farms, and so yesterday I tossed them all in a big pot with 3 quarts of stock, half beef, half chicken. Then I braised it slowly for a couple of hours or so and once fork tender, added a large chopped onion, three chopped carrots and 2 large potatoes. Takes about a half an hour for the potatoes and carrots to soften up. What’s below is the entirety of what was left after five us us dug in last night. This was my breakfast.
Be careful out there.