The best kind of hand-me-down comes from the kitchen.  And having been born into two families of great cooks, I’ve been graced with many including some I’ve had to grow into.   Like certain elusive recipes of my mother’s that – she whipped up so effortlessly like magic—I could not recreate in my kitchen no matter what.  Or like the countless times I refused cooking equipment cast offs –preferring brand new instead—when I now see them for the family heirlooms that they are, like my granny’s perfectly seasoned deep cast iron skillet that now sits on my cooktop.  And this morning, the gift of this hand-me-down skillet and one of mom’s elusive recipes join forces in my kitchen to conjure up something good to eat.

Saturday morning in our household begins with breakfast.  I use to favor going out–maybe to Classen Grill or Jimmy’s Egg–but these days, I prefer to eat what can be made by our own hands in our own kitchen in our old comfy nightclothes.  Usually we break our fast with something simple.  I’ll get out my copy of the Joy of Cooking and whip up some pancakes or my husband will make some of his ‘scratch’ biscuits that he wooed me with on his way to a marriage proposal.  But this morning, we splurged, as my husband’s tender biscuits kept company with fried eggs, sausage and my mom’s golden hash browns that are really so easy to make – especially in granny’s cast iron skillet – that it causes me to wonder why we ever settled for frozen.

Mom’s Golden Hash Browns

For two servings, three medium peeled potatoes are best, as they ‘cook down’ while frying in the skillet. From start to finish, allow 20 to 30 minutes.

Using a box grater, grate the potatoes on a large plate

Lightly squeeze out the extra water with paper towels

Salt generously to taste – 1 teaspoon

Add to a lightly oiled hot skillet over medium high heat.

Dot with butter – no more than 2 tablespoons total

Then season top with black pepper.

Resist turning potatoes until a nice golden crust has formed.

Turn once and allow to brown on other side.

Taste and adjust seasonings before serving.

Snippets of my grandfather’s life are keeping me company these days, ever since last month’s Christmas letter.  Tucked within the envelope was one of papa’s recipes — the same one I’ve shared below — with a note telling how he prepared this recipe both at home and in his restaurant kitchen.    

I wish I knew more about papa’s early life, but all I have are a few facts, like how he was born in Tripoli, Greece in the late nineteenth century and how he was the oldest of seven children born to a professor and his wife.  In the photo, he’s the man on the left in the back row.  I also remember a story being told of how papa immigrated to the United States in the early part of the twentieth century to join other siblings already living in New England.  He was a young man then, but I don’t know how young.  Papa himself never knew his actual birth date.  But whenever it was called for, like in completing a government form, he would specify it as New Year’s Day.  He thought any ole’ day would do, one being as good as another. 

This same line of thought did not apply to his grandchildren however.  Eveyone knew I was papa’s favorite, although no one knew why.  I was neither his first grandchild nor his last or even his first or last granddaughter.  And to this day, I would bet good money that even papa didn’t know the reason.  I was his favorite, just because I was. 

When it comes to my own cooking, this simple recipe is one of my favorites.  And I know the reasons why.  Because it’s quick, easy and tasty.   And because it’s part of who I am.  It’s a piece of my family heritage, a gift from papa’s life to mine…and from mine to yours.  No reason.  Just because.          

 Papa’s Greek Pork Chops

Serves 4 comfortably                    Prep time – 30 Minutes

Ingredients:  8 thin boneless pork chops, 1 lemon, butter, olive oil, salt, pepper, dried thyme

Heat ¼ cup butter and ¼ cup olive oil in a large skillet over medium heat.  Season chops with a sprinkling of salt, pepper & thyme on both sides. Sauté chops until golden brown – 5 to 7 minutes each side.  Turn off heat.  Squeeze fresh lemon juice from 1 lemon over chops and leave in the pan to season pan juices.  Cover until ready to serve.