Brabant Breakfast Potatoes

 

Ol' Mick is either too fat and lazy to follow the recipe as written or he is so advanced that he has  developed a short cut or two because he is as sophisticated and efficient as he seems to be.

Mick dices the yellow taters in The Crofton, after cutting the yellow potatoes in half pole-to-pole. 

The cut taters produced, which fall into the plastic container of the Crofton,  can then be covered with plastic wrap, pierced with a fork and "par boiled" in the microwave on high for two minutes.

                               OR

Wash and dice the potatoes into your desired size. 

Place the diced potatoes in a microwave-safe dish. 

Microwave: 

Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. 

Microwave on high for a few minutes, checking for doneness with a fork. 

Start with 2 minutes then check for tenderness. If needed, continue microwaving in 30 second intervals. 

                     OR par boil them

 

I use the a green and white Crofton food dicer which produces smallish tater chunks so only a few minutes to “ par boil” for Brabant taters.

Serve with easy-over eggs so as to profit from the soft pool of golden goodness produced and into which one can mix his taters.

And that's all she wrote.

Hey, Mick; these are Louisiana Style breakfast potatoes. Don't you think that requires a link to a song about that great state?

Good idea pretend Interlocutor.