I love this! In Kenya we sing this song when we cut a cake. In Peru we had three songs we sang at birthdays! We have our songs in the US too, but there is something about the cutting cake song in Kenya that I especially enjoy!
During quarantine, I’ve noticed that everyone’s new favorite hobbies are cooking and baking. I say amen to that. What’s better than a hobby you can EAT? I’ve been thinking I should revive my occasional recipe sharing on the blog.
To that end, here’s a super simple yet satisfying meal for those celebrated “breakfast for dinner” nights. I suppose you could make it before noon, but that’s your call.
enough potatoes to grate about 4-5 cups; 5 or 6 big potatoes, 12 or so medium red potatoes
salt and pepper
- optional: bacon, Freddy’s Fry Seasoning
- Boil the whole potatoes in water to cover for 15 minutes or until fork-tender. Set potatoes aside to cool a bit. (If you are in a place where you can get a bag of frozen hash browns, you can skip the potato part of the recipe. This is a missionary blog, so this is how we make it.)
- If you are using bacon, start by frying bacon in your biggest, most non-stick sauté pan.
- Grate the cooled potatoes on the biggest holes of your box grater.
- Leave the bacon grease in the pan or if you didn’t start with bacon, put 2-3 tablespoons cooking oil in the pan.
- Put the grated potato in the oil or grease and spread it out to the edges for a layer of potatoes.
- Here’s the part that requires patience– let it sit at least 5 minutes or more without moving it (more time if you started with frozen hash browns) When you lift up one edge and it looks good and golden brown underneath, flip pieces of hash browns with your spatula. Now let the other side brown. You may need to drizzle more oil on so that you get a good fry. While the potatoes are frying, generously sprinkle with salt and pepper. *On a whim, I bought a jar of Freddy’s Fry seasoning and brought it to Africa. If you live on the I-35 corridor and can get some, we recommend. If not, you can make it. Good stuff to add at this stage.
- With patience, you’ll get a pan of beautiful golden brown hash browns. While you are waiting, crack 10 eggs into a bowl.
- Now you will add the protein. If you have a thick layer of hash browns, you can make little divots in the hash browns to receive eggs. Pour the eggs over the hash browns, evenly distribute the yolks if needed, and cover with a tight lid. The steam from the potatoes will make sort-of basted eggs and the bottom will get nice and crispy.
- Serve a wedge of Hash-up Mash-up with ketchup, sriracha sauce, hot sauce, and/or Ranch dressing, plus bacon, fruit salad, waffles, etc. ¡Bon appétit!
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With most of us quarantined in our homes, chances are you’ve been reacquainting yourself with the forgotten spices and fusty beans from the depths of your pantry. But how fusty is too fusty? When is the right time to throw something out? And what about fresh ingredients? If I’m trying to keep supermarket trips to a minimum, how long can my eggs, dairy and produce keep? The chef, recipe tester and food writer @kenjilopezaltt is here with a refresher course on food expiration dates. The first thing you should know? Expiration dates, as we know them, have nothing to do with food safety. Tap the link in our bio to read what to worry about, and what not to.
By carefully observing my friend Tony and his sartorial habits I was able to pull this off.
I had noticed we had the same shirt, and I caught on to the fact that this shirt seemed to make it to the top of his choices on Mondays or Tuesdays. And so with great strategy this last Monday, I finally managed to come into work dressed as Tony. These are great times on the Internal Medicine service at Kijabe Hospital. (I think I need a life!)