Diner Breakfast

Local Farm Fresh Eggs

Moe loves my days off because I usually make him at least one big breakfast. When we lived in the big city (Toronto, Vancouver) there were many different restaurants, including Jewish Delis to enjoy big breakfasts. I'm not as interested in bacon and eggs as Moe is so if I'm going to out for breakfast I want it to be something that I don't or won't necessarily make at home. Unfortunately most of the restaurants in our area serve only run of the mill breakfasts.

Today's breakfast was sausage and eggs with a side of potato pancakes for Moe and I had just the potato pancakes. Wonderfully crisp on the outside and soft on the inside. Topped with sour cream and chives out of the garden. I posted the recipe for the Potato Pancakes recently. This time I grated the potatoes on a slightly bigger grater so that I would have more crispy strands of potato.

Home Cookin Chapter: Recipes From Thibeault's Table

Potato Pancakes
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3 Russet Potatoes, peeled
1/2 small onion
3 tablespoons flour
salt
pepper
fresh thyme, minced (optional)
2 eggs beaten
Sour cream
fresh chives

Grate potatoes and onion on box grater using the smallest grater.

Add flour, eggs, salt and pepper and fresh thyme.

Heat large non stick frying pan over medium heat. Add a couple of tablespoons of oil. Using a 1/4 cup measuring cup, scoop up potato mixture and pour into pan. Use the back of the measuring cup to spread the mixture, trying to keep the pancake round. When golden, flip over and cook other side. Keep warm in the oven. Cook the next batch.

Mix chives into sour cream and serve with pancakes.