It’s hard to imagine that potatoes would taste fine cooking them in the microwave instead of baking them but they’re wonderful once you get the knack. The first time I tried it, I almost blew out my microwave. The reason? The potatoes were too dry. The microwave thought it was on fire. It almost was. That problem was easily solved. I put the potatoes on a plate and added a little water. I experimented slowly with the timer and now I’ve got it down.
This method is perfect for making hash browns without really frying them. Microwave the potatoes until soft. Cool, then slice them and throw them into a cast iron skillet with a little olive oil on the bottom. You might want to throw chopped onions into the skillet first. Because the potatoes are already cooked, you don’t need to cook them very long. The more oil you use, the browner and crustier the potatoes will be but oil is high calorie so be careful. They’re just as tasty with a little bit of oil. Once the onions have been cooked, crack your eggs and stir them in. Keep the heat down on the skillet. The hotter it is, the more the eggs and potatoes stick to the skillet.
This microwave method is also effective for baking yams. I love yams. Not just because they taste good but because they provide nutrition galore. They are the ultimate fast food. We must eat vegetables and we must get our vitamin A. Put two yams on a plate with a little water on the plate and press start. For those days when we’re too lazy to make a salad or chop and steam broccoli, yams are a blessing.
Suellen Ocean is the author of the vegetarian cookbook, Poor Jonny’s Cookbook. Available here: http://www.amazon.com/Poor-Jonnys-Cookbook-Suellen-Ocean/dp/0965114031