The Recipes

I loosely followed the recipe here for potato pancakes http://www.bettycrocker.com/recipes.aspx/potato-pancakes-with-chunky-gingered-applesauce using reconstituted dehydrated potato shreds, and adding some parmasan cheese.

1/2 cup Original Biscuit mix
1/2 cup milk
1 teaspoon salt
3 eggs
3 cups finely shredded uncooked potatoes

Combine the biscuit mix, milk, salt, and eggs, then stir in the potatoes, and let sit for a minute while you prep the pan. Heat over medium heat with a little butter or oil in the pan. Spoon about 1/4-1/3 cup batter into the pan and flatten. cook until the edges brown, then flip and finish cooking the other side.

Elliot thought they could use butter and syrup, I thought they could use butter and cheese. Needless to say these are versatile.


As to the omelet, I blended two eggs with a bit of finely grated cheese and a tablespoon or so of milk. Butter went into the nonstick pan (going with Julia on this one). Heat to high, and put the egg mixture in. I proceeded to swirl with a spatula until the eggs were aaaaalmost set, with just enough liquid left over to coagulate everything together into a cohesive mass. Let the eggs go until they are just about to your preferred consistency, then add a tiny bit of whatever topping you are using, just over one side. Once done, slide the omelet out onto a plate until it is about halfway out of the pan, then fold in half as you slide the other side out (clear as mud?).