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Email Eric 

Email Sharlene:  







If you've ever worked on a freighter, plying the ocean between San Francisco and the Hawaiian Islands, you'll recognize this delicious breakfast. My grandfather spent many years as a deckhand, and later as an officer on Matson Line freightors.  He worked for the Matson Line back in the 1930's and 1940's, and served on ships such as the Hawaiian Banker, Hawaiian Citizen, and the Hawaiian Enterprise.  He told me that when you work on a freighter, you really work up an appetite, so a hearty breakfast is a necessity.  One of the favorite breakfasts served aboard Matson Line ships was kippers and eggs, along with Potatoes O'Brien, which was also a favorite breakfast at my grandparent's place.

Special tools:  Frying pan, or griddle, I use a griddle attachment with my George Foreman Grill
Preparation time:  About 5 minutes
Cooking time:  About 2 minutes
Yield:  1 serving, can be easily doubled, tripled, etc.

Required Ingredients:
One can of canned kippers per serving
2 eggs
1 red potato, diced, other varsities can be substituted
1 jalape
ņo pepper, diced
1/2 white onion, diced, other varieties can be substituted

1 Tablespoon  olive oil
Salt, pepper, and your favorite to taste

Pre-heat olive oil in frying pan, or griddle; bring up to operating temperature.  Make sure that frying pan or griddle is well-oiled, and oil is hot an bubbling.  While oil is heating, dice potato, pepper and onion; reserve.  When griddle has reached operating temperature, place diced potatoes on one side, and cook until potatoes just start to turn golden brown.

Photo:  I'm cooking breakfast on the griddle attachment of my George Foreman Grill.  Kippers are to the left, eggs in the middle, and Potatoes O'Brien are to the right.  I'm about a minute away from removing everything from the grill at the same time, as that's the idea with the timing of this meal.  I wonder if the Matson Line cooks did the same thing?

Meanwhile, open can of kippers, drain oil, place on opposite side of grill.  Add diced onion and peppers to potatoes, stir.  At this time, I like to add salt, pepper and your favorite seasoning to the diced potatoes.  My favorite seasoning is Canadian Steak Seasoning, although my grandfather never mentioned that this seasoning was offered on Matson Line ships.  

Break the eggs and place them on the griddle or frying pan, right in the middle of everything.  The idea is to make this a one-dish meal, as it makes an attractive presentation if served in the skillet, or its easy way to go if you plan to use a more traditional approach in serving the meal.  At this stage, timing is important, as you want everything to be done at the same time.  The kippers are easy, as they can be almost raw, or nearly burned to a crisp; I prefer them cooked on the griddle for about 4 minutes.  The potatoes should be golden brown before the eggs are placed on the grill, as the eggs cooked sunnyside up, my favorite recipe, only take about two minutes.  Whatever you do, serve immediately after the eggs are cooked to your liking.

Photo:  This is one of my favorite breakfasts, consisting of two fried eggs, Potatoes O'Brien, and kippers.  Note the dried oregano flakes sprinkled on the eggs, and the Canadian Seasoning sprinkled on the potatoes.  This breakfast is delicious!

You may need to experiment a bit, but in the end, you'll come up with a breakfast of champions, that will put a smile on your face and make you nostalgic for the days before the jet airliner replaced the Matson Line ships, and other ocean liners.


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