Let’s talk about potatoes.
Despite being a staple in my diet, I rarely give potatoes the recognition they deserve. That is, unless they’re deep-fried and served with an unhealthy amount of ketchup.
For starters, they’re incredibly low-maintenance. When submerged in a few inches of soil and sprinkled with water, potatoes can grow just about anywhere. Seriously! Throw some potato sprouts into a bucket of dirt, water as needed, and reap the benefits of their starchy goodness. Go try it. I can wait.
Amazing, right? Now you’re probably wondering what you’re going to do with the pounds of potatoes you were coerced into growing, but don’t worry. I happen to know a problem-solving produce guru. You guessed it, Grocery Getter Organic Founder, Mike Freeston. Upon first meeting Mike, he shared with me this shockingly simple, two-ingredient recipe that can transform breakfast into a fun experiment. Using only eggs and potatoes, you can create a filling meal of hash browns and crepes.
- 1 Potato ½ – ¾ pound
- 2 Eggs
That’s it for the crepe, now if you want to add veggies, cheese, or protein and roll them inside, be my guest! Salt & pepper to taste, and you’re all set.
Using the fine side of a cheesegrater, shred the potato over a small plate. Grab your potato shreds by the handful and squeeze as much moisture as possible into a small bowl, making sure to capture as much of the starch water as possible. This starch water will act as the binding ingredient in your crepes, so be sure to set it aside for later. Repeat this process in sections until your potatoes are effectively squeezed dry.
Using a cast iron skillet or beveled flat-top skillet, preheat your cookware to medium-high, adding enough oil to cover the surface.
Form the shredded potatoes into a patty and fry for about one minute per side. Move your patties to a toaster oven and cook for 10 minutes at 375 F°. If you’re using a conventional oven, allow an additional 2-5 minutes to get your hash browns crispy.
Add two eggs to bowl with your potato juice and whisk together thoroughly. The potato starch will want to gather at the bottom of the container, so take extra caution to ensure this is adequately mixed into your batter.
Pour this mixture into heated skillet, to get uniform thickness. Immediately remove skillet from heat and let sit for 3-5 minutes.
Roll or fold your magic crepe, serve with hash browns, and enjoy!