Cooked breakfast items are my favorite.

It takes me a long to be up and functional enough to cook in the mornings, therefore I usually enjoy breakfast meals about 11:00 in the morning. (That’s the beauty of Saturdays.)

We normally have cereal, toast, or whatever fruit is on hand on the other days of the week when I can’t afford to take my time.

However, there are instances where… Before we leave for class, there are instances when I like to surprise Justin by getting up early and making breakfast. So as not to rouse the dozing law student, I sneaked out of bed at six in the morning to whip up this dish.

Hamentaschen, or potato pancakes, are a staple of Hanukkah celebrations. Even though I’m not Jewish and it isn’t Hanukkah, I thought they would be a great thing to try.
Of course they are.

For some, sour cream or apple sauce is the perfect accompaniment. An other group tops their meal with a fried egg. Putting pear and brie slices on top is the greatest idea I’ve heard of. The decision is yours! To me, it seems like they should be absolutely mouthwatering.
Even though there will be a lot of extra, the good news is that any leftovers may be re-crisped by baking them at 400 °F for a short while. The flavor is almost unchanged the next day.

What You Need: One big baked potato One little onion
1/4 cup of all-purpose flour Lightly beat one big egg
1/4 teaspoon of salt
quarter of a teaspoon of crushed pepper
Cooking using vegetable oil