Michael "Dog3" wrote:
> Joseph Littleshoes > dropped this news:e54e5$47daca23
> : in rec.food.cooking
>
>
>>Now one use for the pre boiled potatoes that i do like a lot is to slice
>>them into medium sized chunks, quickly heat up and lightly brown in hot
>>canoloa oil with garlic, s & p, & chopped green onions and then pour
>>over them several beaten eggs. Served as either an omelette or a
>>frittata, i find the potatoes incorporated into the eggs are much
>>tastier than the potatoes served 'on the side' with the eggs.
>
>
> While keeping the pre-boiled potatoes is a great idea, I don't think that
> would work for me. I would forget about them and they would go to waste.

I guess i do serve potatoes fairly often i usually boil a dozen or so
new red or white potatoes and use them up over the course of a week.
Often times just taking one or 2 out of the fridge and nuking it and
then adding a bit of butter, very quick and tasty.

But they often get warmed up for a side dish with whatever im serving at
any particular meal, often times just cut in to chunks and tossed in
butter & herbs and warmed up in the oven, toast and coffee and a couple
of eggs and that's b'fast.

> If I made eggs of some kind every morning it would be a different story but
> eggs are not on the menu every day. I like potatoes pretty much any way I
> can get them. I tend to make them on the side much more than incorporating
> them into a dish. I don't know why.

I make a curry 2 - 3 times a month, nothing special just a commercial
Japanese curry mix called "golden curry" cause its the "elderly
relatives" favourite curry but i usually put chunks of raw potatoes in
the curry along with onions and carrots to simmer for 20 minutes or so
..
>
> Mine used to take forever to fry up and like you, the result was
> unacceptable. I honestly can't tell you where I learned to squeeze the
> water out of the potatoes. I may have picked it up here or maybe I just
> used some common sense for a change

It never occurred to me till i saw it done. But then it was in
desperation at the awful 'hash' i was making that i finally turned to a
cook book and tried to figure out what i was doing wrong. But that
squeezing of the water is truly remarkable in the difference it makes, i
find i can put the shredded raw potatoes in my old potato rice and give
them a really good squeeze. But i rarely make hash browns, and not a
lot of fried foods in general.

My b'fast potatoes are pre cooked, re - heated in an iron skillet with
butter and herbs and set in the oven to fully warm, that is, when i
don't boil an egg butter a slice of toast and drink a cup of coffee all
while doing my e mail and call it breakfast before i rush out of the house.
--
JL
>
> Michael
>
>