MIND CLUTTER

4 POTATOES PEELED AND THINLY SLICED (USE A SLICER BECAUSE IT IS FASTER AND GETS THEM SLICED EVENLY EVERY TIME)
ICE WATER
3 TABLESPOONS FLOUR
SALT AND PEPPER
1 CAN SALMON DRAIED AND FLAKED (16 OUNCE)
1 MEDIUM ONION CHOPPED
2 EGGS BEATEN
1 TABLESPOON BUTTER
2 CUPS SCALDED MILK
NUTMEG

1. SOAK POTATO SLICES IN ICE WATER FOR 30 MINUTES TO SOAK OUT EXCESS STARCH
2. DRY POTATOES THOROUGHLY
3. PLACE HALF POTATOES IN GREASED CROCK POT
4. SPRINKLE WITH HALF THE FLOUR, SALT AND PEPPER
5. COVER WITH HALF THE SCALDED MILK AND SALMON
6. SPRINKLE HALF THE ONION
7. REPEAT LAYERS
8. GRADUALLY ADD BEATEN EGGS AND BUTTER INTO MILK STIR WELL
9. POUR OVER POTATO-SALMON MIXTURE
10. DUST WITH NUTMEG
11. COVER AND COOK ON LOW FOR 7 TO 10 HOURS
    PS. All these measurements are just guidelines. I personally never actually follow measurements in recipes.
    I just keep adding seasonings until my ancestors tell me to stop.
    My food always ends up being delicious and rarely are there leftovers.
    If you prefer food on the spicier side, I would add more than what the recipe calls for.
    Being Puerto Rican and Italian, I always add a lot of spice to my food.
    And have never once used a measuring cup outside of baking (baking is an exact science).
    All my posts have been made mild for those who don’t appreciate the spice.