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Idaho Potato Cake |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Lol...have both buddy...it truly is a nice comforting meal
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Go ahead...play with your food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ron, Definitely has a similarity to a Tortilla EspaƱola ( potato omelette ) + a Tortilla Campesina (omelette with porc or ham or both and potatoes ) however, the method is different .. Looks delicious !!
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I made this again on the morning of New Year's Eve - it turned out very well!
I followed Jerod's outline to a "T" - except for one thing: I doubled the bacon, because we really like bacon. For the seasoning, which was interspersed between the layers with a delicate hand, we used Montana's own Alpine Touch: https://www.alpinetouch.com/ It's the best thing that I know of for almost anything; a seemingly-simple blend of salt, pepper, onion, garlic...but done in a way that creates a really special highlight to everything from meats, eggs and potatoes to popcorn, jerky and soups...and probably a thousand other foods.... We prepared this in our cast iron skillet and it turned out beautifully; in fact, it was so beautiful that I decided to take a photo: As you can see, we topped it with some extra-sharp Wisconsin cheddar cheese, which toasted up very nicely. Everything about this was delicious - the thing I like best is how the flavours are stacked from the bottom to the top. The potatoes on the bottom were browned a bit, crisp and wonderfully savory - the tender onions, which were caramelised just a bit, provided a counterpoint that worked its way up through the other layers of melt-in-your-mouth potatoes. The bacon and cheese on top were just the ticket on a sub-zero morning, and the creamy, farm-fresh eggs held it all together, making this a truly special breakfast. This was probably my best attempt, to date, and it made a nice closing for our year. I sure that if you try it, you will enjoy it... and you won't regret it! Ron |
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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We've made this a number of times and it is outstanding.
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