17 October Monday

I want to share another short favorite which is good for one and many more, just increase the quantities. As the bacon releases more and more of its loving grease, it will need to be poured off. However, I find the amount of fat that three slices give off is enough for the other components without getting greasy and upsetting. It´s great when a family wants to do breakfast for dinner because it is a one pan wonder. It´s great to take camping for the same reason, and it doesn´t use any butter.

Three slices of bacon. Cold, in a cold pan. Put that pan over heat so light that the pan heats evenly under the bacon, cooking it all with no hot spots. It should take at least fifteen minutes for the bacon to gently sizzle and render and brown and crisp. While this is happening (you can basically ignore it, flip it once halfway through) take a big potato and shred it on a cheese grater, salt it and let it sit on a paper towel for ten or so minutes. Then, pick up the shreds of potato, squeeze them into a baseball shape and squeeze with all your might, and I mean it. There is something wonderful about these types of activity, using physical strength, deep seated anger, and some primordial impulse, like a hyper active toddler mercilessly squeezes Play-Doh through their fingers, to create something wonderfully edible.

Once the potatoes are dry as can be and the bacon has been removed from the fat, set the potatoes pressed into a disk in the pan and fry on both sides, at this heat about six minutes a side, until it is as crisp as a winter morn. Then remove it. Now this is best with fried eggs. Take two of them, already cracked into a small bowl and pour them on at a time into the pan. They will sizzle but not too bad. Remember, one pan at a consistent heat. Another thing- do not, repeat, do not season the eggs with salt before you cook them. You want the yolks to remain intact during cooking , and salt causes the eggs to break down. You should hit the toaster button right before the eggs go in the pan. I like the eggs two minutes a side, the yolk should ooze out generously, but not flow all over the plate.

Many good folk struggle with getting the breakfast elements ready to eat at the same time. I notice many begin with toast, which is a serious misstep. You must always begin with things that can be kept warm without negative effects. Therefore, meat can be kept warm for thirty, pancakes/french toast can warm for twenty, hash browns for ten, begin toast before eggs UNLESS the eggs are scrambled which should be a slower process. You´ll find they are done at the same time. Be a good American, eat your toast while it´s nice and hot.