Friday, July 4, 2014

Red, White & Blue Lunch

After the morning concert by the Morgantown Municipal Band, it was time for a cup of coffee and a bite to eat.  Sheri Silver's Waffled Hash Browns with Egg sounded great using food we had on hand.  I made 4 small hash browns on the waffle iron, adding 1/4th cup potatoes to each iron square.

Waffled Hash Browns
(Serves 2)

3 small Red-Skinned Potatoes
Peel and shred into a bowl of cold water.  Let sit for 10 minutes.  Drain thoroughly.  Spray waffle iron with Pam, then I added a tsp. of Earth Blend Buttery Spread to each square following by a fourth a cup of shredded potatoes to each square.  Close waffle maker and baker for about 10 minutes.

Serve 1 poached egg over 2 waffled hash browns. I sprinkled mine with Mrs. Dash.

Now for the Red, White and Blue Salad!

For each serving portion, mix
6 Mozzarella Pearls
4 Grape Tomatoes, quartered
2 Tbsp. Blueberries
2 Basil Leaves, cut in smaller pieces
1 tsp. White Balsamic Vinegar
1 tsp. Olive Oil

Happy Independence Day!

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