I really feel this takes shredded tuber to a ridiculous level. I blanche and drain (well) the long juliennes of russet.
I put a nice golden-brown crust on with olive oil in a cast-iron skillet. I flip the whole "brown" give it one more minute on the burner, and then put it in a 400 degree oven for about 15 min.
Then how about an egg(overeasy), some crumbled Basque blue cheese, white beans and parsley. Smack dab right on top. Okay, also a crapload of bacon.
No comments:
Post a Comment