Sign in to follow this  
Noche

Texas Quickie ..... Breakfast

Recommended Posts

In a 12" cast iron skillet heat it up and throw in three handfulls of frozen corn and two of chopped onion with a good "pour" from the olive oil spout.

Now, the biggest mistake cooks of all types and age make in cooking is .... not cooking with a very hot skillet and cooking until things are on the verge of burning. Hash browns are supposed to be BROWN not white. My wife and I argue over that one all the time.

I cook a lot of fried mush and there are thangs lying around in there that drives old Nanner wild. I leave em in thar and add something else. That's good for another fit.

When the onions are done and the corn is brown put on a hot plate and start the hashbrowns. I think a can full of stewed tomatoes with green chillies would go in now but Nancy dosen't do hot and she thinks chillies are hot.

Then start the spuds in a 12" Allclad. They will be what Nancy calls burned on the outside edges, but they are just making hashbrowns. Salt and pepper them and flip them and start two eggs.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

Sign in to follow this