Potato Pancakes

Potato Pancakes

Prep Time:20 min

Start to Finish:25 min

Makes:18 pancakes

2	eggs
1/4	cup milk
2	cups finely shredded uncooked potatoes, well drained
1/4	cup Original Bisquick® mix
2	tablespoons thinly sliced green onions
1	teaspoon salt
1	tablespoon butter or margarine

1.	Beat eggs in medium bowl with hand beater until fluffy. Stir in milk, potatoes, Bisquick mix, onions and salt. Melt butter in 10-inch skillet.
2.	Drop dough by tablespoonfuls into skillet.
3.	Cook about 3 minutes on each side or until golden brown.
(Total time will vary; cook or bake time is per batch.) 4. Place one to two on plate with a pouched egg & orange slices.

Recipe Tips

Did You Know...

Traditionally, potato pancakes are served with applesauce.

Success

Peeling and shredding your own potatoes? Keep peeled potatoes soaking in cool water to prevent them from discoloring.

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Stuffed French Toast

Yield

12 servings (serving size: 1 piece)

Ingredients

• 24 (1-ounce) slices cinnamon-raisin bread
• Cooking spray
• 3 cups 1% low-fat milk
• 2 cups egg substitute, divided
• 1 cup half-and-half
• 1 cup sugar, divided
• 1 tablespoon vanilla extract
• 1/8 teaspoon ground nutmeg
• 1 (8-ounce) block fat-free cream cheese, softened
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• Bottled cinnamon-sugar (optional)

Preparation

Trim crusts from bread. Arrange half of the bread in a 13 x 9-inch baking dish coated with cooking spray.

Combine milk, 1 1/2 cups egg substitute, half-and-half, and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.

Combine 1/2 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg, and cheeses in a food processor or blender; process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Uncover and bake at 350° for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.

Hash Brown Casserole with Bacon, Onions, and Cheese

Hash Brown Casserole with Bacon, Onions, and Cheese

Though filling enough as a main dish, you can also serve smaller portions of this creamy, cheesy casserole as a tasty side to scrambled eggs. We enjoyed the way the Classic Melts cheese blend melted over the casserole; substitute cheddar cheese if you can't find this product.

Yield

6 servings (serving size: about 1 cup)

Ingredients

• 6 bacon slices
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 (32-ounce) package frozen Southern-style hash brown potatoes
• 1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
• 1/2 cup chopped green onions
• 1/2 cup fat-free sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
• Cooking spray

Preparation

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.

Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.

Preheat oven to 350°.

Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

Caribbean Crab Cakes Benedict

Yield

Makes 6 servings

Ingredients

• 3 saltine crackers
• 3 (1-ounce) slices French bread, torn
• 1 pound fresh lump crabmeat, drained
• 1 cup mayonnaise
• 1 egg white
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon seafood seasoning
• 1/4 cup peanut oil
• 2 tablespoons unsalted butter
• 2 avocados, peeled and sliced
• 6 large eggs, poached
• Caribbean Hollandaise Sauce
• Cracked black pepper
• Garnish: diced red bell pepper

Preparation

Place crackers in a blender or food processor; process until finely ground. Place bread in blender or food processor; process until finely ground.

Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours.

Shape crab mixture into 6 (4-inch) patties. Cook crab cakes, in batches, in hot oil and melted butter in a large skillet over medium-high heat 4 minutes on each side or until golden.

Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper. Garnish, if desired.