Hash Brown Potatoes

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

Makes 4 servings

28-10 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)

123/4-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

1teaspoon cinnamon

pinch nutmeg (freshly grated)

1tablespoon 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.