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Hash Brown Potatoes
Makes 4 servings
2 8-10 ounce (227 - 284 g) russet potatoes, baked and cooled
½ cup (125 ml) chopped onion
½ cup (125 ml) chopped bell pepper (red, yellow, or green)
1 teaspoon (5 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
½ teaspoon (2 ml) thyme
3 tablespoons (45 ml) melted butter
1 tablespoon (15 ml) chopped fresh parsley
Preheat the Griddle side to Medium-High.
Cut the potatoes into ½ inch (1.25 cm) cubes (no need to remove the
skins). Place the potatoes in a medium bowl with the onion, bell
pepper, salt, pepper, and thyme. Stir gently to combine. Drizzle with the
melted butter and stir to coat.
Place the potato mixture on the hot griddle in a single layer. Allow to
cook for 15 minutes, turning the mixture every 2-3 minutes, until
browned, crispy and hot. After the potatoes have cooked for about 12
minutes, sprinkle with the chopped parsley.
Transfer the potatoes to a bowl and keep warm in a low oven (about
250°F - 120°C) if not serving immediately. Serve hot.
Tip:
When preparing baked potatoes for a meal, bake 2 extra. Cool,
wrap and refrigerate to make hash brown potatoes.
If serving hash brown potatoes with eggs & bacon, cook bacon first.
Keep warm in low oven, then prepare hash brown potatoes and keep
warm in low oven. Prepare eggs just before serving.
Nutritional information per serving:
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Challah French Toast
Makes 6 servings (2 slices per serving)
12 ¾ inch (1.88 cm) thick slices day-old challah or brioche type bread
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8 large eggs
1½ cups (375 ml) evaporated fat free milk (do not add liquid) or use ¾
cup (175 ml) skim or 1% milk and ¾ cup (175 ml)
half-and-half
½ cup (125 ml) half-and-half (may use fat free)
¼ teaspoon (1 ml) salt
1 teaspoon (5 ml) cinnamon
pinch nutmeg (freshly grated)
1 tablespoon (15 ml) vanilla extract
Tart Cherry Maple Syrup, warm (recipe follows)
Preheat oven to 200°F (93°C). Place a rack on a baking sheet and
place in oven.
Arrange the challah slices in two 13 x 9 - inch (32.5 x 22.5 cm) glass
baking dishes. Blend eggs, half-and-half, salt, spices, and vanilla until
smooth but not foamy. Pour the batter around the bread slices. Turn
the bread slices over and let sit 5 minutes; turn the bread over again.
Preheat the Griddle side to Medium (300°F / 148°C). When the Griddle
is hot (indicator light will turn off), arrange 6 of the soaked slices on the
Griddle surface.
Cook until deep golden brown on each side, about 3 to 4 minutes per
side.
Remove from Griddle and serve or keep warm in low oven while
preparing the remainder of the French Toast. Serve with warm Tart
Cherry Maple Syrup.
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most well-stocked grocery stores or in a bakery. Use a serrated knife to
slice the bread.
Nutritional information per serving:
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