Potato Starch Turns Black In The Air And Looks Really Nasty

Today, I enlisted the help of my fabulous grandmother to make "Breakfast Bites." Grandma is the champion of finding these delicious recipes and sharing them on Facebook. This one in particular can be found on Heather Pettit's page. It reads as follows...


Breakfast Bites--25 minutes to perfection. 1 package of pre-shredded potatoes (refrigerated section next to the eggs), 3 eggs, beaten, 1/2 cup shredded cheddar cheese, 1/4 finely chopped onion (optional), 1/4 teaspoon garlic powder, salt and pepper to taste. Preheat oven to 350 degrees and grease a mini muffin pan. Pour potatoes into a bowl, add the salt, garlic powder and onion, stir to combine. Pour in the egg and give it another stir, then add the cheese and mix it all up. Spoon into mini muffin tins and bake for 20 – 25 minutes or until golden brown and tops and edges begin to get crispy. Eat warm, or cool and freeze into individual packs and heat for about 20 seconds in the microwave. Breakfast is made for the whole week!

So of course, this sounds like a great plan! We substituted making our own hash browns from real potatoes, but followed the recipe exactly... sort of... We split the mixture into three batches and made one from the recipe, one without onion, and one with ground sausage.


Do you see that sausage? In the words of my father-in-law, it's "Gosh dang flippin" good sausage. I'm a little partial, because I raised the pig it came from, but really, it's the best sausage I've had in my life. Wait, did she say she raised a pig? Yes. Yes I did, but that's another story for another day. He was and is delicious. Okay, so we filled up our muffin tins and stuck them in the oven for a while. They came out looking great, and pretty much like the picture. Don't look at that back tray..


The tray on the right is my cram-packed version, and the left one is my grandma's not-crammed version. The only difference was I squished mine down. The things in the front are potato "chips" and I'll talk about those at the end of this post. Verdict: These little guys are pretty dang good. We followed the recipe and got 36 bites out of it (we used 3 potatoes I think). There was just a little bit of mix left over, but only enough to make one or two, so we didn't bother and just left it on the counter. Just so you know, once you peel or cut into a potato, the air makes the starch turn dark brown/black. After sitting on the counter for a while, the leftover bit was this awful nasty color and just flat out gross. So, I'd advise you clean up quickly when you're done. Bites without onion-These aren't bad at all, but they felt like they were lacking something. Regular bites- These were pretty good. I think the onion really helped. You could add something else like bell peppers too.  Sausage bites- Oh mah goodness. Let's just say these didn't make it to the freezer to eat next week. In a good way.

Potato Chips So, here's a double-header recipe for today. I developed my own potato wedge/chip recipe by combining a bunch of different ones from Pinterest. Normally, I will peel a potato and slice it as thin as I can. I average probably 1/8 inch thickness, but it's very inconsistent and doesn't really matter. I dump the slices in a big bowl and either put a tiny splash (maybe 2 tsp?) of oil in there, then dump a generous helping of seasoning salt on top. I give it a good mix with my hands, and spread them on an oiled baking sheet. Pop those bad boys in the oven at 350 for 15-30 minutes depending on thickness and level of crunchiness you want. OKAY. Now you have two options. Either eat these delicious French fry-circles plain, with ketchup, or dunked in left over Chick Fil-a sauce that you have because you always ask for like, four extra packets so you can eat it at home. Seriously, if they would just go ahead and bottle that stuff up, that'd be great. Option two, pull the potatoes out 1-2 minutes early and put toppings on. What toppings? Whatever you dang well want. I've done shredded cheese and bacon bits, Italian cheese and imitation crab meat (don't judge), or more seasonings. It's your job to get creative here. Today, as you can see in the pictures, we attempted to make a chip consistency by slicing the potato really thin. My grandma has all sorts of fancy kitchen tools that can do that, and I do not (except now I do because she had an extra Salad Shooter just lying around). Same prep method, timing was more of a "keep an eye on it." They came out either kind of squisy or burnt. Still edible, but I think I'm going to stick to the thicker wedgie version. Heh. Wedgie. I know you want a recipe to share on your Facebook page, so here you go.

Nicole's Potato Circley Things Ingredients:

  • However many potatoes you want
  • Seasoning salt, or whatever seasonings you like
  • Oil, whatever kind you prefer to cook with, but not rotor oil, because that only goes on French horns and trigger trombones, it does NOT go on your trumpet, okay? No. Put it back. Make sure the bottle says VALVE oil. No, not key oil. V-A-L-V-E. Now go sit down.
  • Toppings

Preheat oven to 350. Spray your baking sheet with cooking spray. Slice the potato fairly thin, between 1/8 and 1/4 inch. Those annoying half-slices that you get as your cut gets more and more crooked are fine and will work just fine. Dump the slices in a bowl and either pour a little splash of oil in or spray them really good with cooking spray. Add in however much seasoning you want. I'd go a little heavier than you think because some of it manages to disappear during cooking. Spread them out on your sheet and put them in the oven for 15 minutes. Check on them occasionally as some may be done and turn brown quicker than others. You may have to leave some in a bit longer as well. They're done when you start to see browning on the tops and edges, but before they shrivel up into a brown flake.