Tag Archive - Breakfast

Healthy Hash Browns

I first experienced a form of these hash browns on Orcas Island,WA at a bed and breakfast called Cayou Cove. When my husband and I got home, the first thing I did was email the owners and ask (beg) for the recipe so I could duplicate them at home, which is impossible.

Maybe it’s because I’m not on vacation, and therefore have to serve myself and hungry family members, instead of being served by a smiling B&B owner who loves nothing more than to bring in a beautiful tray of heavenly food to her guests. But even though food always tastes better when someone else is serving, I’ve been making my version of Cayou Cove’s hash browns ever since.

Today I decided to bake them in ramekins instead of frying. I learned from watching a documentary that 500 calories of oil barely fills up the lower portion of your belly, while 500 calories of raw vegetables nearly fills it right up. One is the healthier option and one is not. You decide.

So I modified the recipe slightly, and set about cooking them my way. I think this option is slightly healthier. I say slightly for one good reason: a tiny pat of sinful butter during the last 10 minutes of cooking. What’re ya gonna do?

First, you have to peel, shred and soak the potatoes in a large bowl of ice water before you get started on anything else. Let them soak for at least 30 minutes.

Healthy Hash Browns (adapted from Cayou Cove)- from today, which I’ll be modifying soon. Makes 6 light-portion hash browns

  • 1 large russet potato
  • 2 eggs
  • 1 Tb. flour
  • salt and pepper to taste
  • 1 Tb. of chopped parsley
  • Minced shallot to taste – 1 Tb.

After the potatoes finish with their soak, squeeze them by handfuls to get rid of the water. Place squeezed handfuls on top of a paper towel. When you’re done extracting all the water, place in a large mixing bowl.

Mix the eggs, flour, salt, pepper and shallot together and add them to the potatoes. Give them a stir ( I use my hands) to make sure all is incorporated. Now you are ready to fill the ramekins. Just make sure you’ve buttered and floured the ramekins so the hash browns don’t stick.

Earlier I said I was going to modify the recipe. I think I’ll use 2 potatoes instead of 1. I’d like to make them twice as thick, but for portion control, I did like the size. Although I ate 3, so my strategy didn’t work very well today. What’re ya gonna do?

Bake in a 400 degree oven for 30 minutes, and then…here is where they become slightly less healthy…

Those little sinful pats of butter. But they are really small, they barely even count. I think.

Put them back in the oven for another 10 minutes. Pop them out of the ramekins and enjoy!

Easy Crepe Recipe

In honor of my friend who is moving away for more sunshine in Colorado, I’m sharing her recipe for these easy crepes with you.

My family loves crepes, and with this recipe you’ll be able to add your own variation on taste. We add zest to the batter, sometimes brown sugar, or vanilla-flavored liquid Stevia. I’ve added Cognac or Brandy on special occasions. But however you cook these, make them and think of good friendships in your life.

You won’t believe how easy this is. Are you ready?

4-3-2 Easy Crepes

4 Eggs

3 cups of Milk (Almond, Soy, Rice, or Water)

2 cups of Flour

Well, that was easy don’t you think. Whenever I’m in a bind and need to get a quick breakfast on the table, this is my go-to standby. And the best part is, my kids love them.

Method

Place all ingredients in a blender or mixing bowl. Blend/mix until you have a nice batter without any clumps of flour. Heat a non-stick pan with a thin coating of oil, then pour a scant 1/4 cup of batter into pan, and swirl until you have a nice thin layer coating the bottom of the pan. Wait a short minute or two, and flip over for another 30 seconds or so. Done.

Dressing Your Crepes

Because everything wants to look it’s best! We most often put confectioner’s sugar with a fresh squeeze of lemon or lime juice, and real maple syrup. But, we also use Nutella, peanut butter, almond butter, Agave, and jam. You get the idea. Use this recipe as a base, then make it unique!

Enjoy your 4-3-2 crepe creations!

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