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Active cooking time: 10 minutes

Peel and grate 1 russet potato into an oiled cast-iron skillet over medium heat. While it’s cooking, wash some watercress.

Once the hash browns are almost done (browned and flipped, nearly browned on the other side), push them aside, snip the watercress into the pan with kitchen shears. Break a couple of organic eggs over the watercress and let them cook till the whites are set. Put the hash browns on a plate, scoop the watercress and eggs on top, season with a little drizzle of soy sauce.

Makes a nice, hearty, whole-food breakfast (brunch? I probably won’t need lunch)… Divine on a drizzly March day, with a mug of hot coffee whitened with vanilla soymilk.

Also, we had a nice, plain dinner the other night: black beans, brown rice, green beans. We soaked the black beans overnight in salted water, and I cooked them in a 250-degree oven in my thrift store Le Creuset Dutch oven for several hours, with a bay leaf in the cooking water.


Written by orata

March 27, 2008 at 9:53 am

Posted in recipes

Tagged with , , ,

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