On Saturday morning, I cooked a colorful breakfast featuring pumpkin pancakes and fingerling potatoes that I bought out of curiosity at the local Super Target. The orange-tinted pancakes were moist, fluffy and positively delectable.
The purple potatoes, a matte aubergine color on the outside, were a shocking amethyst hue on the inside. What do purple potatoes taste like, you ask? Tasty, just like the others! I couldn’t taste the difference. Have you come across any across any purple potatoes this fall?
Here are some photos of my beautiful breakfast:
I followed Big Girls, Small Kitchen’s recipe for pumpkin pancakes, making a few minor adjustments along the way. I’ve included my adapted version here for your convenience.
Incredibly fluffy, delicious and filling whole wheat pumpkin pancakes.
Ingredients
1 cup whole wheat flour (I used white whole wheat flour)
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons brown sugar
1/3 cup pumpkin puree
1 egg
1 cup milk
1/2 teaspoon vanilla
2 tablespoons butter, melted and cooled
Instructions
Mix the dry ingredients together in one bowl. Whisk the rest of the ingredients together in another bowl.
Combine the two, mixing until just combined. Go forth and make pumpkin pancakes!
Notes
Serves two.
2.2.6
To bake the fingerling potatoes, crank up the oven to 400 degrees. Since the potatoes are so small, there’s no need to peel, poke or slice ‘em! Just scrub the little guys under water. Toss the potatoes in olive oil, sprinkle with sea salt and black pepper, and bake for 25-30 minutes. Note: Martha recommends cooking the potatoes in a cast iron skillet that has been preheated in the oven for 15 minutes. That’s what I did and it worked well.
Both the pancakes and potatoes were simple to make. They’re particularly striking when paired on the same plate. Honestly, have you ever seen a prettier breakfast?
Well, the holidays have snuck up on me once again and Christmas is just around the corner. Fortunately, my list of loved ones to buy for is a short one this year and I feel prepared. I don’t have stressful decisions to make about what to buy my non-existant significant others’ family members, and for that I am glad. Truly. Sometimes I bemoan the fact that I am single, but I relish it just as often. Sometimes I don’t want to be alone—like when I’m driving to Kansas City and my iPhone fails me, leaving me to find my way with no phone numbers and only half of my friends’ address—but at other times I want to be alone, like when it’s just me, this breakfast in a skillet, and a fork. Singledom at its finest!
This recipe has been adapted from Pam Anderson (no, not that Pamela Anderson), who recently published a cookbook called Cook without a Book: Meatless Meals. I almost called it a non-cookbook because she presents vegetarian meal concepts, rather than precise recipes, and provides tips and flavor combinations that go with it.
I love this way of cooking because it’s realistic—I almost never follow recipes exactly, because I don’t want to make an extra trip to the store or because my taste buds prefer a different flavor. I think it’s an especially great concept for a vegetarian cookbook because so many who want to cook more meatless meals do not know where to begin. Pam’s cookbook provides plenty of family-friendly vegetarian cooking inspiration along with endless flavor combinations to try.
I was drawn to Pam’s recipe for this egg and potato scramble because it was easy to scale down for breakfast for one. I’ve mentioned before how much I adore breakfast—it’s the only thing that gets me out of bed in the morning—and on the weekends I love spending lazy mornings making myself a good meal. Sometimes I want a quick, savory breakfast instead of sweet waffles or pancakes, and this scramble was just right.
I appreciate Pam’s technique for quick steaming the potatoes, which speeds up the potato cooking process and means that I can now whip up a breakfast club-quality meal for myself in twenty minutes! Her breakfast scramble is not unlike the “veggie kitchen sink” I enjoyed for brunch at Succotash in Kansas City this past weekend. It’s basically like mixing together two of my favorite Breakfast Club menu items (home fries and scrambled eggs) in one skillet, for one. I’m a big fan.
The recipe below is Pam’s original, which serves two people. I scaled it down for one by cooking two medium red potatoes and two scrambled eggs in an 8-inch cast iron skillet. In fact, Pam’s breakfast scramble was so good, I couldn’t resist eating it straight from the pan (and thankfully, no one was around to watch)!
Summary: It’s like all my favorite things about breakfast in one skillet.
Ingredients
6 ounces red potatoes, rinsed and scrubbed and diced. (Pam said four small red potatoes. I would dice up just enough to cover the bottom of the skillet in a single layer.)
1/4 cup water
2 teaspoons olive oil
pinch of salt
3 large eggs, beaten (I’d probably add another for good measure)
dash of milk
1 scallion, thinly sliced
1/3 cup grated cheese (I used Gruyère)
1 tablespoon freshly chopped herbs (I used fresh thyme) OR a pinch of dried herbs
Instructions
Combine the potatoes, water, oil and salt in a 10-inch skillet. The author suggested a non-stick skillet but in my opinion there’s nothing a well-seasoned cast iron skillet can’t do.
Cover and bring to a boil over high heat. Cook for about five minutes, until the water has evaporated and the potatoes start to sauté.
Uncover the potatoes and loosen them from the bottom of the skillet with a wooden spoon until lightly browned, about five minutes later. If you’re using dried spices or herbs, add them now.
In a bowl, scramble the eggs with a dash of milk. Pour the eggs into the skillet, toss in the scallions and scramble until the eggs are just set. Remove the skillet from heat.
Sprinkle with grated cheese and fresh herbs (optional). Give it a minute to let the cheese melt, then dig in!
Variations to try: extra sharp cheddar with fresh dill, feta or goat cheese with oregano (add diced roasted red pepper), pepper jack and cilantro (perhaps add black beans and a side of salsa), or Swiss and paprika.
For a chance to win, leave a comment below! I’d love to hear about your favorite holiday breakfast, or what’s most often on the menu for breakfast at your home.
The fine print: You have until midnight CST on Wednesday, December 28th, to leave your comment for a chance to win. I will notify the winner by email on Thursday; the winner must reply within 7 days with a valid mailing address or I will randomly select another winner. Good luck!
I’m back from New York! Sunshine is streaming through my windows, Cookie is snoozing on the armchair and my air conditioner unit is humming. It’s good to be home. I’m still processing my trip—it was wonderful—but I’m not ready to put it all into words just yet. Thank you all so much for your amazing food recommendations, though! I knew you wouldn’t let me down. It was a whirlwind trip and I wish I could have tried every single recommendation, but I think we managed to eat our way around the city.
One major takeaway from my trip is that good food is good food, no matter where it is made. I’m just as happy eating Shake Shack’s crinkle fries in Madison Square Park as I am with Johnnie’s fries here in Oklahoma. And for the record, Oklahoma is not an unfortunate place to live. I’ve returned with a renewed sense of appreciation for this place. Lastly, these baked fries might be lower in fat and therefore healthier than their fried counterparts, but they are unbelievably crispy on the outside and fluffy on the inside. I only post exceptionally tasty recipes, y’all.
I’m sure you’ve heard, but it’s been a cold week. Cookie and I are getting cabin fever after being stuck inside for so long. We’re pretending that the outside world isn’t covered in snow, but the bright white light bouncing back inside betrays our denial. It was only one degree outside when I took Cookie out on Monday night. I’m not sure I’ve ever encountered such cold before, but it honestly didn’t feel much colder than any other below-freezing temperature. Maybe it’s because I was properly dressed in my ugly puffy coat and thick gloves.
It’s funny that temperatures are so relative. I mean, one degree is undeniably cold to us human beings, but I like to imagine the thoughts that come to mind after a mention of such cold temperatures. I suspect that everyone in Southern California wonders why on earth a person would endure such coldness, and the Minnesotan readers are all, “Ha! One degree is nothing. Try minus fifty.”
I’ll tell you why we choose to live here, in the middle of the country. We don’t have mountains or ocean, but we do have affordable rents, manageable traffic levels and very nice people. Kansas City is both a practical and beautiful city. You should really come visit so I can show you around.
I’m also super excited to take further advantage of the cheap rents and move into a charming little house next month. It’s going to cost me more, but not more than a shoe box-sized room in San Francisco. (Dear San Francisco readers, I’d like to visit soon.)
I’ll finally have a kitchen disposal, a reasonable amount of counter space and a built-in dishwasher, not to mention a bathtub to soak in. And finally, Cookie will have her own yard! A two-bedroom house seems a bit excessive for one person, but I really do need the space for my work. So I’m moving soon, selling out for the suburbs and a nearby grocery store. Yes!
This fresh potato salad recipe is for my fellow last-minute potluck planners. When you’re scrambling to make yourself look decent and trying to scrounge together a side worth sharing and letting the dog out all at the same time? Potato salad to the rescue!
I honestly never met a potato salad I loved until I made this one. It’s a riff on classic French potato salads, which contain no mayo and lots of herbs. I opted for lemon juice instead of vinegar for a super fresh-tasting salad.
After some trial and error, I discovered that the key to making the best mayo-free potato salad is blending the dressing in the food processor with some starchy reserved potato cooking water. You end up with a super creamy, herby emulsification that infuses the potatoes with fresh flavor.
Another trick, which comes from the experts at America’s Test Kitchen, is to slice your potatoes before boiling, rather than afterward. That way, the potatoes don’t break down into mush when you’re tossing the salad later. Plus, your potatoes cook faster that way (five minutes!). This potato salad comes together in a flash.
Do you like dares? I do. Well, unless they involve heights, in which case I’ll pass. If you dare me to do something with my two feet firmly on the ground, I’ll be inclined to take you up on it.
My dare for you is to serve something a little different at Thanksgiving. Just one side dish that deviates from the usual green bean casserole and mashed potatoes, maybe. Or a dessert that’s not pumpkin pie. (This dessert should certainly not replace pumpkin pie, however. Let’s not get too crazy.) Just something that will broaden your guests’ horizons a bit and liven up the standard beige Thanksgiving plate.
Here’s a side dish that fits the bill. It includes broccoli rabe, which we’ve talked about before—it looks like long, flat broccoli but tastes more like kale. It’s bitter in the best way. I really like it.
Is there anything better than a hearty breakfast of crispy breakfast potatoes and eggs after a late night? No, I don’t think there is.
I’ve long relegated breakfast potatoes to indulgent breakfast status, but I finally figured out how to roast delectably crisp, diner-style home fries at home. These will definitely make an appearance at my next brunch, and probably on the dinner table, too. They’re that good.
Potatoes have a bad reputation, but red potatoes actually have a number of redeeming qualities. One medium red potato has about one-third of your daily Vitamin C requirement, plus four grams of protein and three grams of fiber (source). Just buy organic, if possible, and don’t peel off the skin, which is where most of that goodness resides.
I see no reason not to make these whenever the craving strikes, especially when you’re serving them with a protein-rich accompaniment, like eggs. Throw something fresh and green into the mix and you have yourself a gourmet, healthy brunch!
Queso! I adore it, but I always overdo it, and waddle out of Mexican restaurants with a belly full of cheese. Unfortunately, my queso-digesting powers seem to be diminishing rather than improving with age. So, I decided to come up with a dairy-free version to rival my favorite restaurant’s.
This stuff is remarkably queso-like. You can serve it in a bowl or drizzle it over nachos, burritos, or maybe even French fries. I won’t judge. I aimed to create the tastiest vegan queso, not the absolute quickest queso, which usually just consists of cashews blended with spices. For mine, you’ll build flavor on the stovetop, then transfer everything to a blender. It’s totally worth the effort.
Let’s talk about the ingredients inside my queso. It starts with sautéed onion, like all delivious savory recipes. Then, russet potato comes into play, which has a magical tendency to become silky smooth, creamy and a little stretchy once blended. I grated the potato, which is faster than chopping it, and it cooks very quickly that way.
Fresh garlic and dried spices offer some complexity and familiar queso flavor. I included onion powder and garlic powder, which might seem redundant, but the combo makes this sauce taste irresistible—that’s a little trick I learned from Serious Eats, along with the potato factor.
Did you know that this seven-year-old vegetarian food blog did not have a macaroni and cheese recipe until today? It’s true. I’ve failed you on the mac and cheese front, but I’m making it up to you with this vegan (I repeat: dairy free) mac and cheese recipe. From one cheese lover to another, I’m here to tell you that this mac and “cheese” is remarkably cheese-like and absolutely delicious.
I’ve been slowly working on this mac and cheese since I published my vegan queso recipe two months ago. The first time, I tried to use pasta cooking water instead of my queso’s secret ingredient (grated potato), and it was just ok. Then, I went back to the potato, which makes this cashew-based queso super silky and creamy.
Nutritional yeast is key in both recipes. It offers some cheesy flavor and color. Frontier Co-Op just started offering it in smaller bottles, and after using it in this recipe, I really believe their product is superior. It has less funk than the regular store-bought brand, so if you haven’t enjoyed nutritional yeast in the past, please give it a shot.
Well, the holidays have snuck up on me once again and Christmas is just around the corner. Fortunately, my list of loved ones to buy for is a short one this year and I feel prepared. I don’t have stressful decisions to make about what to buy my non-existant significant others’ family members, and for that I am glad. Truly. Sometimes I bemoan the fact that I am single, but I relish it just as often. Sometimes I don’t want to be alone—like when I’m driving to Kansas City and my iPhone fails me, leaving me to find my way with no phone numbers and only half of my friends’ address—but at other times I want to be alone, like when it’s just me, this breakfast in a skillet, and a fork. Singledom at its finest!
This recipe has been adapted from Pam Anderson (no, not that Pamela Anderson), who recently published a cookbook called Cook without a Book: Meatless Meals. I almost called it a non-cookbook because she presents vegetarian meal concepts, rather than precise recipes, and provides tips and flavor combinations that go with it.
I love this way of cooking because it’s realistic—I almost never follow recipes exactly, because I don’t want to make an extra trip to the store or because my taste buds prefer a different flavor. I think it’s an especially great concept for a vegetarian cookbook because so many who want to cook more meatless meals do not know where to begin. Pam’s cookbook provides plenty of family-friendly vegetarian cooking inspiration along with endless flavor combinations to try.
I was drawn to Pam’s recipe for this egg and potato scramble because it was easy to scale down for breakfast for one. I’ve mentioned before how much I adore breakfast—it’s the only thing that gets me out of bed in the morning—and on the weekends I love spending lazy mornings making myself a good meal. Sometimes I want a quick, savory breakfast instead of sweet waffles or pancakes, and this scramble was just right.
I appreciate Pam’s technique for quick steaming the potatoes, which speeds up the potato cooking process and means that I can now whip up a breakfast club-quality meal for myself in twenty minutes! Her breakfast scramble is not unlike the “veggie kitchen sink” I enjoyed for brunch at Succotash in Kansas City this past weekend. It’s basically like mixing together two of my favorite Breakfast Club menu items (home fries and scrambled eggs) in one skillet, for one. I’m a big fan.
I’m back from New York! Sunshine is streaming through my windows, Cookie is snoozing on the armchair and my air conditioner unit is humming. It’s good to be home. I’m still processing my trip—it was wonderful—but I’m not ready to put it all into words just yet.
Thank you all so much for your amazing food recommendations, though! I knew you wouldn’t let me down. It was a whirlwind trip and I wish I could have tried every single recommendation, but I think we managed to eat our way around the city.
One major takeaway from my trip is that good food is good food, no matter where it is made. I’m just as happy eating Shake Shack’s crinkle fries in Madison Square Park as I am with Johnnie’s fries here in Oklahoma. And for the record, Oklahoma is not an unfortunate place to live. I’ve returned with a renewed sense of appreciation for this place.
Lastly, these baked fries might be lower in fat and healthier than their fried counterparts, but they are unbelievably crispy on the outside and fluffy on the inside. I only post exceptionally tasty recipes, y’all.
I’m sure you’ve heard, but it’s been a cold week. Cookie and I are getting cabin fever after being stuck inside for so long. We’re pretending that the outside world isn’t covered in snow, but the bright white light bouncing back inside betrays our denial. It was only one degree outside when I took Cookie out on Monday night. I’m not sure I’ve ever encountered such cold before, but it honestly didn’t feel much colder than any other below-freezing temperature. Maybe it’s because I was properly dressed in my ugly puffy coat and thick gloves.
It’s funny that temperatures are so relative. I mean, one degree is undeniably cold to us human beings, but I like to imagine the thoughts that come to mind after a mention of such cold temperatures. I suspect that everyone in Southern California wonders why on earth a person would endure such coldness, and the Minnesotan readers are all, “Ha! One degree is nothing. Try minus fifty.”
I’ll tell you why we choose to live here, in the middle of the country. We don’t have mountains or ocean, but we do have affordable rents, manageable traffic levels and very nice people. Kansas City is both a practical and beautiful city. You should really come visit so I can show you around.
I’m also super excited to take further advantage of the cheap rents and move into a charming little house next month. It’s going to cost me more, but not more than a shoe box-sized room in San Francisco. (Dear San Francisco readers, I’d like to visit soon.)
I’ll finally have a kitchen disposal, a reasonable amount of counter space and a built-in dishwasher, not to mention a bathtub to soak in. And finally, Cookie will have her own yard! A two-bedroom house seems a bit excessive for one person, but I really do need the space for my work. So I’m moving soon, selling out for the suburbs and a nearby grocery store. Yes!
This fresh potato salad recipe is for my fellow last-minute potluck planners. When you’re scrambling to make yourself look decent, trying to scrounge together a side worth sharing, and letting the dog out all at the same time? Potato salad to the rescue!
I honestly never met a potato salad I loved until I made this one. It’s a riff on classic French potato salads, which contain no mayo and lots of herbs. I opted for lemon juice instead of vinegar for a super fresh-tasting salad.
After some trial and error, I discovered that the key to making the best mayo-free potato salad is blending the dressing in the food processor with some starchy reserved potato cooking water. You end up with a super creamy, herby emulsification that infuses the potatoes with fresh flavor.
Another trick, which comes from the experts at America’s Test Kitchen, is to slice your potatoes before boiling, rather than afterward. That way, the potatoes don’t break down into mush when you’re tossing the salad later. Plus, your potatoes cook faster that way (five minutes!). This potato salad comes together in a flash.
Do you like dares? I do. Well, unless they involve heights, in which case I’ll pass. If you dare me to do something with my two feet firmly on the ground, I’ll be inclined to take you up on it.
My dare for you is to serve something a little different at Thanksgiving. Just one side dish that deviates from the usual green bean casserole and mashed potatoes, maybe. Or a dessert that’s not pumpkin pie. (This dessert should certainly not replace pumpkin pie, however. Let’s not get too crazy.) Just something that will broaden your guests’ horizons a bit and liven up the standard beige Thanksgiving plate.
Here’s a side dish that fits the bill. It includes broccoli rabe, which we’ve talked about before—it looks like long, flat broccoli but tastes more like kale. It’s bitter in the best way. I really like it.
Is there anything better than a hearty breakfast of crispy breakfast potatoes and eggs after a late night? No, I don’t think there is.
I’ve long relegated breakfast potatoes to indulgent breakfast status, but I finally figured out how to roast delectably crisp, diner-style home fries at home. These will definitely make an appearance at my next brunch, and probably on the dinner table, too. They’re that good.
Potatoes have a bad reputation, but red potatoes actually have a number of redeeming qualities. One medium red potato has about one-third of your daily Vitamin C requirement, plus four grams of protein and three grams of fiber (source). Just buy organic, if possible, and don’t peel off the skin, which is where most of that goodness resides.
I see no reason not to make these whenever the craving strikes, especially when you’re serving them with a protein-rich accompaniment, like eggs. Throw something fresh and green into the mix and you have yourself a gourmet, healthy brunch!
Queso! I adore it, but I always overdo it, and waddle out of Mexican restaurants with a belly full of cheese. Unfortunately, my queso-digesting powers seem to be diminishing rather than improving with age. So, I decided to come up with a dairy-free version to rival my favorite restaurant’s.
This stuff is remarkably queso-like. You can serve it in a bowl or drizzle it over nachos, burritos, or maybe even French fries. I won’t judge. I aimed to create the tastiest vegan queso, not the absolute quickest queso, which usually just consists of cashews blended with spices. For mine, you’ll build flavor on the stovetop, then transfer everything to a blender. It’s totally worth the effort.
Let’s talk about the ingredients inside my queso. It starts with sautéed onion, like all delivious savory recipes. Then, russet potato comes into play, which has a magical tendency to become silky smooth, creamy and a little stretchy once blended. I grated the potato, which is faster than chopping it, and it cooks very quickly that way.
Fresh garlic and dried spices offer some complexity and familiar queso flavor. I included onion powder and garlic powder, which might seem redundant, but the combo makes this sauce taste irresistible—that’s a little trick I learned from Serious Eats, along with the potato factor.
Did you know that this seven-year-old vegetarian food blog did not have a macaroni and cheese recipe until today? It’s true. I’ve failed you on the mac and cheese front, but I’m making it up to you with this vegan (I repeat: dairy free) mac and cheese recipe. From one cheese lover to another, I’m here to tell you that this mac and “cheese” is remarkably cheese-like and absolutely delicious.
I’ve been slowly working on this mac and cheese since I published my vegan queso recipe two months ago. The first time, I tried to use pasta cooking water instead of my queso’s secret ingredient (grated potato), and it was just ok. Then, I went back to the potato, which makes this cashew-based queso super silky and creamy.
Nutritional yeast is key in both recipes. It offers some cheesy flavor and color. Frontier Co-Op just started offering it in smaller bottles, and after using it in this recipe, I really believe their product is superior. It has less funk than the regular store-bought brand, so if you haven’t enjoyed nutritional yeast in the past, please give it a shot.
It’s about time I introduced you to my family’s mashed potato recipe! Meet the only mashed potatoes I ever want to eat. Every Thanksgiving, my mom opens up a 1970s church cookbook called “Thyme to Cook” to make them. They’re called “Refrigerator Potatoes” and the recipe cites three authors, with my great-grandmother Lucille listed third.
I’ve come to call them Lucille’s mashed potatoes, so that’s what I’m calling them today. For several years now, I’ve contemplated how to offer a “Cookie and Kate” version of these mashed potatoes (as in, a healthier version). But why mess with a good thing? We’re talking about a traditional holiday recipe that I enjoy twice a year, on Thanksgiving and Christmas.
Let me tell you, these mashed potatoes are worth it. Lucille’s mashed potatoes are creamy and dense, tangy and irresistible. They are all of those things. Here’s what they are not: light, fluffy, milky or watery. Lucille’s potatoes are everything that I want mashed potatoes to be! Nothing more and nothing less.
Lucille’s recipe calls for cream cheese and sour cream, rather than milk or cream. The cream cheese helps fortify the mashed potatoes, so they reheat beautifully. That’s why the recipe struck church lady gold—it’s delicious and you can cross the mashed potatoes off your list a day or two in advance.
This year, I decided to share recipe as is, with some of my notes added for clarity. I’ll breakdown the ingredients, too. But first, can I tell you a little bit about my great-grandmother Lucille? She was a special lady. Brilliant, too.
Finally! It’s about time this blog offered a traditional minestrone soup recipe. Minestrone is a hearty Italian vegetable soup made with tomato-y broth and pasta or rice. I’ve been working hard on this recipe and I’m so excited to share it with you.
Minestrone was traditionally made to use up leftover vegetables, so feel free to use whichever seasonal vegetables and greens you have on hand. I used potatoes and spinach for the soup you see here, and it was absolutely delicious.
I listed some alternatives in the recipe, including yellow squash, zucchini, butternut squash, green beans or peas. That means that you can make seasonal minestrone on cool days from fall through spring!
I used canned beans here instead of cooking my own, which cuts the cooking time down to a more reasonable weeknight level. The remaining ingredients are basic pantry items, including canned tomatoes, pasta, basic spices and onions. This minestrone is easy to make and totally worth the effort.
This hearty minestrone packs great for lunch, and tastes even better the next day. I’m confident it will freeze and defrost well, too. If your minestrone experiences so far have been limited to the Olive Garden or store-bought varieties, you have been missing out.
Soggy hash browns have no business on my plate. Crispy or bust! I’ve always associated hash browns with classic diner fare, and left them there. However, I’ve been working on a breakfast burritos recipe on request of several readers, all of whom have suggested including potatoes.
Hash browns seemed like the easiest way to incorporate crispy potatoes. Hash browns are easy to make—basically, all you have to do is grate up some potato, rinse off the starch, squeeze it dry, and cook the potato in a skillet with oil until crispy.
I found some areas of nuance, of course. To enhance the flavor, I tossed grated potato with salt, garlic powder and onion powder before cooking. The garlic and onion powder flavors are subtle, but they make these golden hash browns absolutely irresistible. I’ve used this trick with my roasted breakfast potatoes and mashed potatoes, too.
My other trick to making these hash browns remarkably delicious is to cook them in extra-virgin olive oil. Yep! Extra-virgin olive oil actually has a pretty high smoke point (around 400 to 425 degrees Fahrenheit, contrary to what you might have heard over the years), but I cook these hash browns over medium heat just to be safe.
. I almost called it a non-cookbook because she presents vegetarian meal concepts, rather than precise recipes, and provides tips and flavor combinations that go with it. 
. In fact, Pam’s breakfast scramble was so good, I couldn’t resist eating it straight from the pan (and thankfully, no one was around to watch)!
