Vernon WadeThere are lots of cooks out there who actually know what they are doing. I pretty much taught myself to cook, out of necessity. I haven’t a clue most of the time, but I do love to eat. 

I have made everything posted here. If I can do it, you certainly can. Someday, if there is enough interest, I will gather all these recipes into a cookbook. In the meantime, in the spirit of dashes, dollops and three-fingered pinches, I present them here for you to try. Let me know what you think.

The combination of shredded Lobster mushrooms, potato, sunchokes and a little diced red onion, give these hash browns a unique flavor, filled with the umami of Autumn.



  • 1-2 potatoes, grated
  • sunchokes, grated, equal to the amount of potatoes used
  • an equal amount of grated Lobster mushroom
  • a bit of red onion, diced
  • salt and pepper to taste
  • butter

Combine grated ingredients with diced onion and toss to mix thoroughly. Form into cakes and fry in butter.

Good on their own, with a little ketchup, or as a side to fried eggs over easy, these would be an excellent addition to a fried trout breakfast.

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