Browning Potatoes for Eggs Benedict Louisiane
Part of the Video Series How to Make Cajun Eggs Benedict Louisiane
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Video Transcript
Browning Potatoes for Eggs Benedict Louisiane
Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. So we have our potatoes nice and dry and now we're going to prepare to fry them. So you want to put a liberal amount of vegetable oil into your pan. You can use corn oil too, that would be very tasty. But if you have Canola, this is less calories so you want to put plenty in the pan cause you really want to brown these up. So you want to bring this oil up to a pretty good temperature probably about 350 degrees and what I'll do is we'll add our potatoes. Just slide those right in and hear that sizzle and also add our green onions that we put together just like that, shake the pan up a little bit. We want these to get nice and brown before we do the next step which is adding the seasoning to them.
Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. So we have our potatoes nice and dry and now we're going to prepare to fry them. So you want to put a liberal amount of vegetable oil into your pan. You can use corn oil too, that would be very tasty. But if you have Canola, this is less calories so you want to put plenty in the pan cause you really want to brown these up. So you want to bring this oil up to a pretty good temperature probably about 350 degrees and what I'll do is we'll add our potatoes. Just slide those right in and hear that sizzle and also add our green onions that we put together just like that, shake the pan up a little bit. We want these to get nice and brown before we do the next step which is adding the seasoning to them.
About the Expert
Expert: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA. Read More
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