Hash Brown Potatoes with Jalepeno Dices

This is a great twist from the standard hash brown potatoes which are either plain potatoes or are mixed with some onions. Our Peppery Hash Brown Potatoes add some diced Jalepeno Peppers and are quite simple to make.

1/2 package simply potaoes
1/2 medium onion diced
1 jalepeno pepper, diced (no seeds — only the green part, this is breakfast!)
1 tbsp McCormick Santa Fe Seasoning

In a medium greased skillet, add shredded potatoes, onion, and pepper. Cover and cook over medium heat for 4 to 5 minutes. Toss. Cook covered for another 3 to 4 minutes. Serve with eggs and your favorite meat such as sausage as shown below:

We’re on a breakfast theme for a few days. Today we’re making Buttermilk Pancakes with Vanilla Extract served with pure Maple Syrup. These are absolutely delicious, light and fluffy pancakes.

1 cup flour
1 tsp sugar
1 tsp baking powder
1 egg
1 cup 2% buttermilk
3 tbsp melted butter
1 tsp Pure Vanilla Extract

Oil your griddle and start heating it over medium heat. In a small cereal bowl, beat the egg. In a medium size bowl, mix the beaten egg with buttermilk, then add the flour, sugar, and baking powder. Add the Pure Vanilla Extract, mix in. Beat in the melted butter. Don’t worry about mixing the batter so muxh to mix in all of the flour. The lumps will work themselves out in the cooking.

Test your griddle for readiness by dropping a drop of water on top. It should sizzle and dance around if the griddle is hot enough.

Once ready, pour or ladle the batter onto the griddle. Be careful to take your time and not pour out too much batter — if you do you’ll have giant pancakes. Your looking for a nice 4 -6″ pancake.

Cook the pancakes until they bubble on top. If this is your first pancake experience, then left up a side and peak underneath the pancake. If brown, then flip the pancake over and cook the other side. Otherwise wait 20 seconds or so and peak again.

Serve with Pure Maple Syrup. I like to add an over-easy egg between the layers of pancakes and soak up the yolk with the pancake.

Vanilla French Toast with Maple Syrup

This is a delicious proven French Toast Recipe that we had for breakfast this morning. We like to use a hearty white bread so that the bread holds up after being dipped in the milk and egg mixture. A soft bread will simply fall apart. Our favorite here in the East Coast of the US is the Maiers Premium Italian Bread.

Recipe Vanilla French Toast
3 Eggs, Beaten
1 Cup Low Fat Milk
2 tsp Pure Vanilla Extract
1/3 tsp Cinnamon, Ground
10 slices of hearty white bread, sliced

Combine beaten eggs, low fat milk, Pure Vanilla Extract and ground cinnamon in bowl and mix well. Pour milk and egg mixture into a shallow pan that is large enough to let a slice of bread lay flat. Dip a slice of bread into the egg mixture let sit a second, then flip to dip other slide. Remove from egg mixture and cook on a well oiled griddle pan until golden brown on both sides. Recipe Yields: 5 two slice servings of French Toast. Serve with whipped butter and pure maple syrup.