This breakfast for dinner has the best diner moves
Sometimes it's fun to swerve from the typical evening-meal lineup toward breakfast for dinner. And by breakfast, I don't mean Froot Loops — but a hearty, diner-style meal instead.
This recipe touches all the bases. For starters, there are crisped potato pancakes, with your choice of grated root vegetables mixed in (bonus: beets will turn the pancakes pink!), and a smoky protein, here in the form of salmon, but Canadian bacon could stand in.
As for the eggs, my preference is to fry them because I just love the way the yolk breaks on top of each pancake, forming a yummy sauce. If you are worried about how to fry eight eggs quickly and efficiently, here are a couple of suggestions.
The first is to recruit a buddy to help — maybe one of the kids, who can break an egg into a small bowl. Then you can slip it into the pan while your partner breaks the next egg.
The second suggestion is to scramble the eggs rather than fry them. Just whisk them well with a pinch of salt and a few tablespoons of water or milk, then cook them low and slow in butter instead of oil.
You'll need a large nonstick skillet or a well-seasoned cast-iron pan or griddle to cook the pancakes and eggs. The pancakes can be prepared a day in advance, kept covered and chilled, and then re-crisped in a 350-degree oven when it's dinnertime.
Breakfast for dinner. It's a refreshing change of pace.