Eggsperiments Part 1

Chef Charles

I have decided to try some new things this weekend and I am going to post the results as I go. Last night, I tried out a new creation based on a recipe I came across when I was living in France -- straw cake potatoes. Essentially, you shred some potatoes and mix it with some melted butter and herbs Normally, this is cooked in a frying pan. In adapting it to the egg, I wanted to add a bit more liquid so I included some cream. I then took the mixture and put it in a muffin tray.

Here is the goods on the egg:



This is what it looks like when finished (not a great picture):



We served this up with some drumsticks:



We really liked the potatoes and will do this recipe up again.

Tom

maXim

OOOhhh...

Tom, great Job!
Ok so what eggsactly is that recipe for "Pommes Chef Charles" those look fantastic!

Maxim

Chef Charles

Bonjour Maxim,

Easy peezy ...

3 baking potatoes shredded
a bit of cream
3 tbsp of butter melted
thyme
pepper
shredded cheddar cheese

Mix the all of the ingredients except the cheese. Grease a muffin tray. Put half of the potato mixture into the muffin tray and top with cheddar cheese. Put remaining mixture into the muffin tray. Cook indirect -- 400 dome for 30 to 40 minutes.

Tom

maXim

Thanks Tom!

Oh, do you simply shred the potatoes or julienne them?

Chef Charles

Simply shred the spuds. I suppose you could julienne them yet it would take longer to cook.

Tom

Ripnem

Tom,

Looks great. I wonder how it would have been with the chicken on top, dripping into the spuds. :ohmy:

BigA

yummy - that looks really good, was that a direct cook??

civil eggineer

We call them hashbrowns in the Dakotas.

Chef Charles

Adam,

Too evil :evil: :evil: :laugh: :laugh:

Tom

Chef Charles

BigA,

Nope ... I did them indirect

Tom

APDHARLEY

It all looks awesome!