Cheers to you KFC. While some critics have scolded you for the blight you have struck on the culinary and nutritional landscape with the debut of the Double Down, others have found inspiration in your concept and have guzzled liberally from your creative wells, namely, moi. I have used the double down as a blueprint for a new breakfast sandwich that will forever be revered and valued.
Much like KFC’s Double Down, this is a sandwich that is:
- only eaten on special occasions, like wedding anniversaries and lay offs;
- rarely seen in public like aliens, Elvis and bunioned feet; and
- considered cool when the street cart slash food van crowd gets around to selling it.
As you gasp at that last bullet, let me explain that it was hard to come up with a name for this egg slash potato awesomeness, but after a close listen to One Republic’s “Apologize”, I came up with the Breggfastanator. BUT, because I have added cabbage and caraway to the potato cake, I will now label this the Bavarian Breggfastanator. So with that, I say, welcome ladies and gentlemen. It’s time to enter Bavarian Bregganator-ville.
Thank you, thank you, thank you…
- 1/2 head small red or green cabbage, shredded
- 1 large russet potato, grated and put into a bath of cold water
- 1 teaspoon of caraway seeds
- Generous pinch of salt and pepper
- 4-6 large eggs, beaten
- ¼ cup heavy cream
- ¼ cup gruyere, grated
- ¼ cup feta, crumbled
- 3 scallions, sliced on the diagonal
- 5 large mushrooms, sliced thinly
- ½ green pepper, diced
- 4 large asparagus spears, cut into coins
- 1 shallot, finely diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- Heat a skillet on medium heat and add half the oil and butter.
- Remove grated potatoes from water and then place them onto cheese cloth or a clean kitchen towel and wring well to remove all excess water.
- Mix the cabbage, potato and caraway until well incorporated. Place the mixture in the bottom of the skillet and press down, flattening into a large pancake. It will look like there is way too much potato slash cabbage mixture for the skillet, but don’t worry, it will and reduce significantly.
- Using a spatula, break up and stir the potato mixture and then press into a pancake again. Do this several times, to ensure it cooks through.
- When the potato mixture has reduced by half, flip it over and pat down in the skillet.
- Continue to monitor your pancake and until a golden crust has formed on both sides. Remove and divide into four portions.
- Meanwhile, sauté your mushrooms, peppers, shallot and asparagus in a medium-hot skillet with the remaining half of the butter and oil. Season liberally and cook for about 10 minutes until vegetables are cooked, but not flabby.
- Add the egg and the cream to the pan and stir quickly before the egg sets. Ensure that there is enough egg mixture to cover the ingredients. If not, either add another egg or more half and half.
- Cook for 1-2 minutes and add sprinkle the cheese atop of the frittata. Remove from the stove and place under broiler for about 5 minutes, melting the cheese and caramelizing the top of the frittata.
- Remove the frittata from the pan and serve with pancakes.
Garnish with sliced scallions or hot sauce.