#SSU #WhatsForBreakfast Its hump day! Try these easy great recipes! First up: Yogurt Breakfast Bowl 2 cups Greek yogurt 1/2 cup muesli 2 pieces granny smith apples, grated or diced 1/4 cup pistachios or hazelnuts, roughly chopped 1/4 cup pomegranate 2 tablespoons maple syrup or honey On a cutting board grate or dice apple. In a large bowl, combine yogurt, muesli, apple, pistachios, pomegranate. Mix to combine. Drizzle maple syrup on top of individual serving Basic Breakfast Potatoes Ingredients 4 whole (to 5) Large Red Potatoes 1 whole Onion 1 Tablespoon Vegetable Or Canola Oil 1 Tablespoon Bacon Fat Salt And Pepper, to taste Red And Green Bell Peppers, Diced (optional) Preparation Instructions Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. When they are ready, place the potatoes on a cutting board and dice them into 1-inch pieces. Next cut up an onion into a large, rough dice. In a large skillet heat oil and bacon fat over medium-low heat. Put the onions in the skillet and sauté until they start to turn brown. (You can also use red and green bell peppers diced up. If you do, throw them in at this point). Next, throw in the diced potatoes. Stir well and then slightly press/pack then. Now you will cook them without stirring for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. (Optional step: sprinkle a bit of flour over potatoes as they cook). Cook for several minutes and then flip them with a spatula. Salt and Pepper them as they cook. Cook until desired brownness. Enjoy them! Spoon them into your breakfast burritos or place a fried egg on top or serve them alongside Eggs Benedict if you’re feeling especially saucy.
Posted on: Wed, 24 Sep 2014 05:28:46 +0000
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