So! I enjoy cooking, and I know many others here do as well. I thought a thread to share recipes would be fun. My first contribution shall be my meal plan for tomorrow.
It was a recipe I modified from one of my grandmother's that never really had an official name that I know of. We just called it 'glop', due to its appearance and random ingredients. It's a very adaptable recipe with the three core ingredients being comprised of potatoes, eggs, and bread. The exact type of potato and bread are subject to variation.
The gist of it is the potatoes are sliced thin (or diced up small) and fried. The raw eggs are whisked up, and then the bread is torn into pieces and mixed into the egg. You want the pieces big enough to hold together, and you want to mix it enough to thoroughly coat the pieces of bread without making them fall apart.
The egg mixture is poured in with the potatoes once the potatoes are looking just about done (soft, with slightly browned exterior). It's all mixed up together and fried until the eggs are thoroughly cooked through without any wet mushy spots.
I left out seasonings because as said, this recipe is very adaptable depending on your mood and personal taste. At minimum I recommend seasoning the potatoes and egg mixture with salt and pepper during the cooking process, but chili powder, cayenne pepper, paprika, and cumin also make good options to add to the mix.
I also listed the aforementioned ingredients as 'core' ingredients, because this is where I like to change things up. If I want spicy, I'll dice up a habanaro pepper into the mix, if I want mild, I'll dice up a bell pepper. Diced onion also makes a great addition. If I'm feeling like meat, I'll toss in some ground sausage.
If I'm adding vegetables and/or meat, I usually will saute them in a separate pan for a few minutes (adding the meat as well if I plan to use any until it's thoroughly cooked), and then I add it all to the fried potatoes at the same time as the egg mixture.
I don't have any exact cooking times for the various steps because a lot of factors can influence it (how thick the potatoes are sliced/diced, what vegetables you're using, whether or not meat is being added, etc). So it's recipe that takes a little bit of intuition to be able to adjust accordingly.
It was a recipe I modified from one of my grandmother's that never really had an official name that I know of. We just called it 'glop', due to its appearance and random ingredients. It's a very adaptable recipe with the three core ingredients being comprised of potatoes, eggs, and bread. The exact type of potato and bread are subject to variation.
The gist of it is the potatoes are sliced thin (or diced up small) and fried. The raw eggs are whisked up, and then the bread is torn into pieces and mixed into the egg. You want the pieces big enough to hold together, and you want to mix it enough to thoroughly coat the pieces of bread without making them fall apart.
The egg mixture is poured in with the potatoes once the potatoes are looking just about done (soft, with slightly browned exterior). It's all mixed up together and fried until the eggs are thoroughly cooked through without any wet mushy spots.
I left out seasonings because as said, this recipe is very adaptable depending on your mood and personal taste. At minimum I recommend seasoning the potatoes and egg mixture with salt and pepper during the cooking process, but chili powder, cayenne pepper, paprika, and cumin also make good options to add to the mix.
I also listed the aforementioned ingredients as 'core' ingredients, because this is where I like to change things up. If I want spicy, I'll dice up a habanaro pepper into the mix, if I want mild, I'll dice up a bell pepper. Diced onion also makes a great addition. If I'm feeling like meat, I'll toss in some ground sausage.
If I'm adding vegetables and/or meat, I usually will saute them in a separate pan for a few minutes (adding the meat as well if I plan to use any until it's thoroughly cooked), and then I add it all to the fried potatoes at the same time as the egg mixture.
I don't have any exact cooking times for the various steps because a lot of factors can influence it (how thick the potatoes are sliced/diced, what vegetables you're using, whether or not meat is being added, etc). So it's recipe that takes a little bit of intuition to be able to adjust accordingly.
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