Cuisinart HFP-300 manual Hash Brown Potatoes, Tossed Salad

olive oil. Slice the zucchini and reserve until the potatoes begin to brown slightly, about 8 to 10 minutes. Once potatoes have browned, add the zucchini and the salt. Continue cooking vegetables until they are slightly browned all over, about another 5 to 8 minutes.

Whisk together eggs and milk in a stainless bowl. When vegetables are ready, whisk the cheese into the egg/milk mixture and pour directly into the skillet.

Once the eggs are set on the bottom place skillet in preheated oven. Bake for 8 to 10 minutes until set. To finish, broil the frittata until lightly golden on top.

Carefully slide out onto serving platter or cutting board and serve immediately.

Nutritional information per serving:

Calories 117 (56% from fat) • carb. 6g • pro.7g

•fat 7g • sat. fat 3g • chol. 134mg • sod. 113mg

•calc. 104mg • fiber 1g

Hash Brown Potatoes

Makes 4 to 6 servings

1pound russet potatoes, peeled, cut to fit feed tube

4ounces yellow onion, cut to fit feed tube

½teaspoon kosher salt

¼ teaspoon fresh ground black pepper

2 tablespoons unsalted butter

2 tablespoons olive oil

Insert the shredding drum into the Cuisinart® PrepExpress™ Handheld Food Processor. Shred potatoes and onion into a large mixing bowl. Transfer contents of bowl to a clean tea towel which has been laid out on the counter. Over the sink, use the tea towel to wring out as much liquid as you can from the potatoes and onion. Transfer ingredients back to the mixing bowl. Add salt and pepper and mix well.

Place half of the butter and olive oil in a

12-inch skillet and place over medium heat until butter begins to sizzle. Add dried potatoes and onions to the skillet and press down into pan with a spatula. Cook potatoes for about 7 to 8 minutes until nicely browned. Be sure not to move potatoes until browned or they will stick to the pan. Carefully turn potatoes over and add remaining butter and oil. Cook for an additional 5 minutes until crisp and golden. Serve immediately.

Nutritional information per serving:

Calories 141 (53% from fat) • carb. 15g • pro. 2g

•fat 8g • sat. fat 3g • chol. 10mg • sod. 117mg

•calc. 11mg • fiber 2g

	Tossed Salad
	Makes 18 cups
Vinaigrette:
1	small shallot, finely chopped
¹⁄³	cup balsamic vinegar
1	tablespoon Dijon mustard
½	teaspoon kosher salt
¹⁄8	teaspoon freshly ground pepper
1	cup extra virgin olive oil
Salad:
1	head romaine lettuce
1	head iceberg lettuce,
	cut to fit feed tube
1	small head radicchio,
	cut to fit feed tube

½medium red onion

6 radishes, ends flat

½small red bell pepper cut into two 1½-inch slabs (about 2 ounces)

½small yellow bell pepper cut into two 1½-inch slabs (about 2 ounces)

1celery stalk, trimmed and cut to fit feed tube vertically

1piece zucchini, about 2 ounces

1medium carrot, about 3 ounces

In a small bowl, whisk together the shallot, vinegar, mustard, salt and pepper. While

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