Potatoes can fit right in as the base of a quick, high-protein, low-fat and totally gluten-free breakfast sandwich. Add eggs to the hash brown mixture and include a slice of ham and creamy avocado on the sandwich to create a meal packed with 29 grams of protein per serving.
Serves: 5 (10 sliders)
Prep time: 10 minutes
Cook time: 8 minutes
|20||ounce||package shredded hash browns|
|1/2||cup||shredded mozzarella cheese|
|1/4||tsp||pure ground black pepper|
|2||tsp||olive oil, divided|
In a large bowl add hash browns, eggs, shredded cheese, pepper and salt. Mix the ingredients using your hands, making sure everything is well coated.
Add 1 teaspoon of olive oil to a large nonstick saute pan over low to medium heat. Grab a handful of the potato mixture, about 1/4 cup, and create a ball. Place it down on the pan and carefully pat it down to create a flat disc shape. Cook for 3 to 4 minutes and then flip it over and cook for an additional 3 to 4 minutes. Remove and place on a paper towel. Repeat until all hash browns have been used.
In a small bowl, mash the avocados and sprinkle with a little garlic salt. Place a spoonful of the mixture onto a hash brown stack. Top with half slice of Serrano ham and a slice of mozzarella cheese. Top it with another hash brown stack.
The versatile potato can be a healthy star on your breakfast menu. For more potato recipes, visit www.potatogoodness.com.
(Family Features) Summer time is synonymous with outdoor fun and activities such as hiking, swimming, gardening and more. With so many opportunities to be active outdoors, it is important to have easy-to-pack snacks for the entire family.
Here are some tips to get the most out of your summer snacking:
- Prepare ahead of time. Taking a few minutes to prepare snacks before leaving the house leaves you more time to focus on enjoying the moment.
- Portability is the way to go. Bring along portable, easy-to-pack snacks to ensure all items on your summer bucket list get crossed off.
- Smart storage. When packing snacks, think outside the plastic bag. Mason jars and other see-through containers make it easy to see which snacks are inside.
Recipe courtesy of Melissa Riker of The Happier Homemaker.
|1/2||cup (3oz)||real cranberries dipped in DOVE® dark chocolate|
|1/2||cup (3oz)||real blueberries dipped in DOVE® dark chocolate|
- Preheat oven to 350°F.
- In large mixing bowl combine oats, almonds, cinnamon and salt.
- In another bowl combine honey, maple syrup, oil, water and vanilla. Mix well.
- Pour liquid mixture over oats and stir until oats and almonds are well coated.
- Spread granola in thin, even layer over two baking sheets.
- Bake for 10 minutes, stir granola and rotate pans top to bottom to ensure even cooking.
- Bake an additional 15-20 minutes or until golden brown.
- Allow granola to completely cool. Mix in real cranberries and real blueberries dipped in DOVE® dark chocolate. Store in covered container.