Serve with warmed maple or fruited syrup.
*Powdered Buttermilk is available in the baking section of most
well-stocked grocery stores.
Nutritional information per serving (2 pancakes):
Calories 226 (28% from fat) • carb. 31g • pro. 9g • fat 7g • sat. fat 3g
• chol. 105mg • sod. 510mg • calc.125mg • fiber 2g
Hash Brown Potatoes
Makes 4 servings
2
8-10 ounce russet potatoes, baked and cooled
1/2
cup chopped onion
1/2
cup chopped bell pepper (red, yellow, or green)
1
teaspoon kosher salt
1/4
teaspoon freshly ground black pepper
1/2
teaspoon thyme
3
tablespoons melted butter
1
tablespoon chopped fresh parsley
Preheat the Griddle side to Medium-High.
Cut the potatoes into 1/2-inch 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)
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:
Calories 222 (24% from fat) • carb. 40g • pro. 4g • fat 6g • sat. fat 4g
• chol.16mg • sod. 345mg • calc. 29mg • fiber 4g
Challah French Toast
Makes 6 servings (2 slices per serving)
12
3/4-inch thick slices day-old challah or brioche type bread
(loaf shape)*
8 large
eggs
1-1/2
cups evaporated fat free milk (do not add liquid)
or use 3/4 cup skim or 1% milk and 3/4 cup half-and-half
1/2
cup half-and-half (may use fat free)
1/4 teaspoon
salt
1 teaspoon
cinnamon
pinch nutmeg (freshly grated)
1
tablespoon vanilla extract
Tart Cherry Maple Syrup, warm (recipe follows)
Preheat oven to 200°F. Place a rack on a baking sheet and place
in oven.
Arrange the challah slices in two 13 x 9 - inch 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°). 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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