Stop Frying Eggs & Potatoes The OLD Way! Try Grandma's Appalachian Holler Trick

🔗 Grandma never wrote hers down, so I finally did. All 118 plus much more. Get em before they're gone: https://www.opalrowe.com Up a holler in Letcher County, Opal learned to feed a whole houseful on next to nothing — two taters, a couple of eggs, and one trick her mama never wrote down. In this one she shows the old Appalachian way to turn plain eggs and taters into a one-pan supper that looks like it cost ten dollars in town: little russet-potato cups with the cheese melted down in them and a whole egg baked right inside. In this one, Opal covers: Why you boil the taters in their jackets — and never in a hurry Ricing them hot so they never turn gluey The one spoon of flour that binds the dough (never a boxed mix) Seasoning the dough itself, not just the top Stretching a little ham so it feeds everybody Shaping them round and tall — and the deep hollow that holds the egg The eighth piece she never showed a living soul Did your people eat their eggs and arsh taters together in the one pan, or did they keep them apart, an egg on the side? And who was it taught you to stretch a supper — a mama, a mawmaw, some neighbor woman? Tell Opal down in the comments; she reads every last one.