Wednesday, June 1, 2011

June 1st- Maple Hashbrown Omelete

  I have been away for a while. I had thought I'd lost the passion for cooking. As it turns out I just needed a break!
     Lately I have been cooking tons and tons! And couldn't be happier. The rust is off and I can once again create recipes from simple thought!  And so I bring you my new invention which I had for breakfast not 10 minutes ago.
     Its 2 PM...ok so I had a late day. :)

     Lately breakfast has felt lack-luster for me. The same thing day in and day out.
   And so the last few days I have been making some substantially gigantic omelets. All of which I'm sure I'll end up posting here eventually.
     I was half way through making my hashbrowns today when I once again got a craving for an omelet. This presented a problem, as my appetite can not hold both an order of hashbrowns and a stuffed to the max 3 egg omelet.
     What ever was I to do?
     The title says it all!

Here's what you'll need!!
1 Large Golden Potato
1/4th Cup Diced White Onions
1 Clove Garlic
3 large eggs, beaten
1 to 2 tbsp Maple Syrup
Sunflower Oil (can be substituted by your oil of choice)

I'm using simple, easy ingredients today.
They can be fun to, ya know.

Feel free to add more or less potatoes dependng on exactly how big you want this heaping man-omelet to be.

Let's get cooking!!

     My hashbrowns are quick and easy to make, so long as you've got some decent knife skills.
     First cut the potatoes in half, then lay them flat on your cutting board. slice them 6 to 10 times long ways, and then 8 or so times the other way to make little sticks of potato.
     Dice up your onion and garlic, add that to the potato.
     Heat up your pan on high, coat the bottom with oil (enough to lightly coat the hashbrowns)
     When the oil starts to pop, or just before, add in all the ingredients you just prepared. add salt to taste.
     After that, just remember to stir every minute or so until they're a nice crispy golden brown. Or maybe even a little burnt if you like them like that.

     When the hashbrowns are finished, set the stove to medium-high and set the potatoes on top of a few paper towels to drain off any excess oil.
     While the stove top is still hot, toss on another pan and give it a very small amount of oil (or butter. but I'm cooking in a dairy free house, as usual. )
     Pour in your beaten eggs with a very small amount of salt. your potatoes probably have enough of it to go around.
     give them a quick mix and let the bottom and most of the middle cook and set. It wont take long.
     Once the top isn't so goopy but isn't yet cooked either, add in your hashbrowns on top. along with one or two table spoons of maple syrup.
     fold your omelet over and let cook on both sides until done. about 30 to 50 seconds on each side.

     There you have it. When some of that syrup leaks out and begins to burn, your kitchen will be filled with the scent of a pancake-house.
     Plate and serve!
     Its the dynamic duo of breakfast, all rolled into one.
     Now who could resist that? I just wish I'd had some bacon to go with.

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