I came of age in the kitchen in the early 1980s. One of my favorite Saturday morning shows was Julia Child and More Company. I missed the French Chef era and this was the first time I saw food TV and thought, that's for me! Julia was serious, fun and the food looked great. I bought the book that went with the series and an immediate favorite, especially with roast chicken, was a straw potato galette. 

I'd sort of forgotten about them until I bought a spiral cutter on impulse, thinking I'd make zucchini pasta, among other things. I have and it's fun but it dawned on me potatoes would be an ideal vegetable for this new toy. 

I "spiralized" a potato and half of a white onion and mixed them together. I placed them on a tea towel and squeezed like hell to get any excess moisture out of them. 

In the pan I'd be cooking in, I cooked about a quarter cup of bacon parts and once cooked, removed the meat and let it rest on a paper bag. I added a little olive oil to the remaining bacon fat and then added the potato and onions to the hot oil. 

I kept smashing the mixture down to solidify it and make it one, then placed a lid on the pan and let the potatoes cook for about six minutes. Then I flipped the whole galette in the air and it worked pretty well. You need a very well-seasoned pan or a non-stick version, and plenty of fat to keep it from sticking. A little nerve doesn't hurt. You can also invert it on to a plate but that seemed to tame for me. 

Another five minutes and the bottom was browned and all was good with the world. Crunchy on the outside and creamy within. 

This was breakfast, so after salting, I cut up a piece of the galette, topped it with some bacon bits and then plopped a good fried egg on top and ground pepper as well. Of course the yolk makes the most perfect sauce and my only regret is that I don't have the time to do this every morning. 

As I said, this would be a perfect bed for a resting roasted chicken but even a simple salsa, Mexican or even Italian salsa verde, would be a good idea. What about a scoop of warm beans and a crumble or threee of queso fresco?