#FoodForThought: The Adventures of Fanny and Olive (Merry Christmas and a Happy Spring Roll)

Dec 30

<editorsnote> Nerds, meet my buddy Fanny. No really - that is her actual name. She is a massive massive massive foodie, and would like to share with you all the adventures on all of the things she puts in her mouth. Wait, no - not like that ... I mean ... well, you know what I mean. Aw shucks, just hit it already Fanny ... </editorsnote>

#TalkNerdyToMeLover's Fanny Slater

normally in my blogs i like to ramble on for six to seven years before actually getting to my point or providing you with a recipe. well, after the three feasts--christmas eve dinner, christmas day supper, and thanksgiving--even my fingers are full. i know you're thinking two things. first, aren't you jewish? and second, thanksgiving was last month. since the christmas holiday means chinese food and traditional expressions like, "damn, the store is closed!" in my house--that celebration is generally spent with my best friend sara's family in south carolina. as for thanksgiving, my family likes to postpone important eating holidays until we can all be in the same room to enjoy it together. so now that our fridge at home is filled with turkey day AND christmas leftovers (general tso's chicken, shrimp with garlic sauce...) there's really only one appropriate recipe to give you!

get out your leftovers!
(if you're reading this and you're jewish...put the lo mein back in the fridge and keep reading.)

rosemary potato pancake with a turkey, onion, anaheim pepper, sweet roasted delicata squash, and maple-smoked jarlsberg hash--topped with a parmesan sage sunny side egg.

*foodie note: delicata squash: a sweet winter squash with a flavor similar to a sweet potato or butternut squash. no need for peeling this guy--the skin is edible and yummy.*

-for the squash:
split it, seed it, dice it, toss with olive oil, rosemary, cinnamon, and salt and roast in a 425 oven for fifteen minutes.

-for the hash:
leftover sage turkey, garlic, onions, anaheim peppers, roasted squash.

-for the potato pancake:
parboil (partially cook) the potato. i used a redskin because i like their size and flavor. cover the potato with cold water, once boiling, turn the heat off and let it sit for five minutes. shred the potato, mix with fresh rosemary and thyme. flatten into pancake shape in a non-stick pan with olive oil and butter.

-flip the pancake once it's golden brown on the bottom, cook for 2-3 more minutes in the pan and then finish cooking in the oven at 300 while you prepare the hash and egg (about five minutes).
-sautee hash ingredients and sprinkle over the crisped potato pancake.
-top with grated maple-smoked jarlsberg cheese

you don't really need the cheese, but come on--maple smoked jarlsberg? YUM.
*foodie note: jarlsberg is a mild, buttery, nutty cows milk cheese with a slightly sweet flavor*

top hash with sunny side down egg. if you prefer sunny side up, then have that instead! you can have whatever kind of eggs you like. i believe T.I. said that.

sprinkle with chopped sage, parsley, and parmesan.