Snack
Potato Juice "Scramble"
“Yeah, if you make potato juice and don’t drink the starch that settles out. If you make potato juice, then it’s more like eating pure egg yolk. And you can even make a scrambled egg-like preparation from potato juice, and it’s quite tasty. Well, I’ve seen that for people with mysterious ailments who seem to be dying, and they have one or two meals and they just popped out of it.” - Ray Peat
PrepPr10 minServesSrv1–2Ca:PCa:PN/A
Ingredients
- 2–3 pounds white potatoes (for juicing)
- Ghee, as needed for cooking
Directions
- Juice the potatoes and allow the juice to sit for 3–5 minutes to let the starch settle.
- Skim and discard the clearer liquid; reserve the thick, starchy potato juice.
- Heat ghee in a non-stick pan over medium-low heat.
- Pour the potato juice (avoiding the sediment) into the hot pan.
- Stir frequently for 10–15 minutes, until the juice thickens and solidifies, like a scramble.
Nutrition Facts
Per serving (1 of 2). Does not change when you scale ingredients.
- Calories 436.6
- Total Fat 1.1g
- Sodium 68 mg
- Carbohydrate 198.4g
- Fiber 23.8g
- Sugar 9.1g
- Protein 22.7g
- Calcium 136.1 mg
- Ca:P ratio N/A
