Local Food Challenge - End of February

While Ken is away at the organic conference I have been experimenting with hash browns.  I had a bunch of tiny potatoes that I did not want to roast or peel, so I grated them up, squeezed,  added a bit of salt to take out more moisture, and laid out in a colander while I got the rest of breakfast ready.

I chopped some parsley and whipped up some eggs, placed some of our unfrozen strawberries in a dish with a bit of cream.  And I retrieved Ken's ketchup from the refrigerator.

Once the cast iron skillet was warm on the old cook stove, I added some of our pork fat, and after giving the potatoes one last squeeze ( I added the starchy liquid to some soup stock), I spaced them out in the skillet - usually I try to do too many and I may get a crust with mushy middle.  We like crisp here.

After flipping the hash browns, I cooked my eggs in another pan.  Plated up and voila.  When company calls I will add some side pork.
  
Purchases: local cream, salt, pepper, black tea, vinegar and spices for Ken's ketchup.

Meanwhile our friends hosting Ken at the organic conference have been sending food photos - not sure if this is to let me know what I am missing or what....
 Here was their breakfast this morning.  The eggs and tortillas came from Keppers