You may (or may not) recall during "The Great Egg Debate" there was a bit about some potato and onion cakes. The first batch had to be pitched due to over-seasoning, and even though the second batch was better in that regard, the end result was still disappointing. The cakes were chewy rather than crispy and therefore unworthy of further mention.
My other objective was further self-education in the joys of eating free-range eggs. A bed of greens and prosciutto made the perfect nest for an end-product that turned out to be picture-worthy. Fortunately, Don’s recently acquired Nikon SLR was up to the task of documenting this new take on egg salad.
Kosher salt and fresh ground pepper