Variety for breakfast is the key to enjoyment at that early hour of the day. You are more productive and energetic in the morning if you have had something to eat first.
Potato pancakes are one of my favorite breakfast foods, although Europeans eat this as a side dish for lunch and dinner as well.
To make them I start with a medium sized potato about the size of your fist. Red or yellow or white potatoes work best since you can eat the peelings with it and that is where the nutrients are based. The inner potato is pure starch.
I also choose a small onion smaller than the size of your fist.
Then with a cheese grater I will first grate the onion onto a plate, followed by the potato.
When all is grated I will spoon off the grater to make sure I get all the potato and onion off it. This I will then transfer to a bowl that already contains a beaten egg.
All this I will beat together with a fork, sprinkling one day's supply of salt (about 1/8th teaspoon per person) and a lite dusting of ground black pepper.
Then add several tablespoons of flour or pancake mix, until the mixture is not watery. A thick batter like waffle batter works best.
Once the batter is thick enough, I will spoon it into hot smoking oil in a frying pan and cook it like an ordinary pancake, turning it when it is golden brown on one side, and then turning it over and over until it is cooked in the middle.
This makes delicious breakfast pancakes that taste good with catsup and/or mustard over them.
You get protein (the egg), carbs (the potato), nutrients (the potato skins), vegies (the onion), and fruit (the catsup), and some lipid (the oil) from this compact delicious meal. Together with a glass of milk you get all the food groups.
And that's what I am having right now as today begins anew.
Potato pancakes are one of my favorite breakfast foods, although Europeans eat this as a side dish for lunch and dinner as well.
To make them I start with a medium sized potato about the size of your fist. Red or yellow or white potatoes work best since you can eat the peelings with it and that is where the nutrients are based. The inner potato is pure starch.
I also choose a small onion smaller than the size of your fist.
Then with a cheese grater I will first grate the onion onto a plate, followed by the potato.
When all is grated I will spoon off the grater to make sure I get all the potato and onion off it. This I will then transfer to a bowl that already contains a beaten egg.
All this I will beat together with a fork, sprinkling one day's supply of salt (about 1/8th teaspoon per person) and a lite dusting of ground black pepper.
Then add several tablespoons of flour or pancake mix, until the mixture is not watery. A thick batter like waffle batter works best.
Once the batter is thick enough, I will spoon it into hot smoking oil in a frying pan and cook it like an ordinary pancake, turning it when it is golden brown on one side, and then turning it over and over until it is cooked in the middle.
This makes delicious breakfast pancakes that taste good with catsup and/or mustard over them.
You get protein (the egg), carbs (the potato), nutrients (the potato skins), vegies (the onion), and fruit (the catsup), and some lipid (the oil) from this compact delicious meal. Together with a glass of milk you get all the food groups.
And that's what I am having right now as today begins anew.