Potato Recipes - Breakfasts

Here is a list of some recipes that use potatoes. Many are fast and easy. This list will continue to grow. If you have any new ideas E-Mail them to: Webmaster

1 COLORADO potato for each serving

1 flour tortilla for each serving

1 strip of bacon for each serving

Grated Cheddar cheese (optional)

Bake or boil whole potatoes until tender. Peel and grate potatoes. Fry potatoes in skillet until brown and crisp. For each serving, roll up hash browns and one strip of bacon in a flour tortilla. Top with sauce or use a bottled chile sauce. Spoon sauce over breakfast burrito and top with grated cheese, if desired. Put in a hot oven or under broiler until cheese is melted.

Sauce:

1/4 teaspoon oregano

1/4 teaspoon powdered cumin

1 cup water

1 tablespoon red chili powder

2 tablespoons flour

1/4 teaspoon salt

1/2 teaspoon garlic powder

Combine ingredients and cook in saucepan until thick.

Nutritional Information Per Serving: Calories 262,- Protein 8g; Carbohydrates 48g, Fat 3.8g; Cholesterol 5mg; Sodium 471mq.

1/4 cup un-sifted all-purpose flour

2 large eggs

1/4 tsp. baking powder

1/2 tsp. salt

Dash of ground nutmeg

1/8 tsp. pepper

1 small onion, grated

1/2 pound zucchini

1/4 Cup Salad oil

Sour cream

Additional salad oil

1 1/2 pounds baking COLORADO potatoes, unpared

Line baking sheet with paper towels. Preheat oven to 250 degrees F. In bowl, mix eggs, flour, baking powder, salt, pepper and nutmeg. Add onion. Shred potatoes and zucchini; stir into egg mixture. Heat oil in 1 2-inch skillet over medium heat. Drop potato mixture, 114 cup at a time, into hot oil; flatten into 3-inch rounds. Cook until golden, about 3 minutes on each side. Garnish with sour cream. Makes 1 1/2 dozen pancakes.

Nutrient Information Per Serving: 323 calories; 8.4 grams protein; 37 grams carbohydrates; 1 6 grams fat; 1 06 mg. cholesterol; 345 mg sodium; 3.7 grams fiber

1 COLORADO potato for each serving

1 flour tortilla for each serving

1 strip of bacon for each serving

Bake or boil whole potatoes until tender. Peel and grate potatoes. Fry potatoes in skillet until brown and crisp. For each serving, roll up hash browns and one strip of bacon in a flour tortilla. Top with the following sauce or use a bottled chile sauce. Spoon sauce over breakfast burritos and top with grated cheese, if desired. Put in a hot oven or under broiler until the cheese is melted.

Sauce:

1/4 tsp. oregano

2 Tbs. flour

1/4 tsp. powdered cumin

1/4 tsp. Salt

1 cup water

1/2 tsp. garlic powder

1 Tbs. red chile powder

Combine ingredients and cook in saucepan until thick.

Nutrient Information Per Serving: 262 calories; 8 grams protein; 48 grams carbohydrates; 3.8 grams fat; 5 mg. cholesterol; 471 mg sodium; 3.5 grams fiber

Nutritional Information Per Serving:

Serving Size: One Medium Potato (1/3 pound or 148 grams)

100 Calories

4 grams Protein

26 grams carbohydrates

0 g Fat

3 grams Dietary Fiber

5 mg. Sodium

720 mg Potassium

One pound of Potatoes Equals:

• •3 Medium Potatoes
• •3 cups peeled and sliced
• •2 - 1/4 cups peeled and diced
• •2 cups mashed
• •2 cups French Fried

A small Potato is about 4-5 ounces

A medium potato is about 6-7 ounces

A large potato is about 8-10 ounces

MICROWAVING THE POTATO

Wash 6-8 ounce potatoes; pierce with cooking fork. Place on paper towel on shelf of microwave oven, 1 inch apart. Turn potatoes over and rearrange after half of the cooking time has elapsed. Potatoes may feel firm when done; let stand to soften. Dry or old whole potatoes do not microwave well. Peel and dice them before microwaving. When microwaving more than 2 potatoes, moisture can collect in the oven. This does not harm the food or the oven, and will evaporate when the door is opened. Excessive cooking will dehydrate the potato.

High Attitude Tip: If you are living in a high altitude area, keep in mind that the ever decreasing boiling point cannot be raised by turning the heat higher. Therefore, soups must be cooked longer or made in a pressure cooker in areas where the elevation is above 3,500 feet. Always adjust the heat to keep a constant simmer or a slow boil. High Altitude Tip: Yeast dough rises faster and higher at high altitudes. Beginning at 5,000 feet, use only half the yeast specified.

For that "Perfect Baked Potato" try these tips: If you like an especially soft skin, rub the clean potatoes with butter prior to baking. Always prick potatoes with a fork several times on each side to let the steam escape. Cut small crosses in the tops after baking to prevent the steam from condensing inside the skin. The trapped steam will make the potato soggy.

Tater Tips:

• •Boil one potato per person to be served. Boiling the potatoes in their skins saves peeling time and vitamins as well. Cool the potatoes when tender and the skins will slip right off, or leave skins on when mashed to preserve nutrients and flavor.
• •Do not wash before storing
• •Do not refrigerate or freeze because potato starhes will be converted into sugar
• •Keep in a cool dark place
• •To keep peeled potatoes from turning brown, sprinkle with lemon juice

Colorado Potato Cookbook

P.O. Box 25

Hilliard, OH 43026

1-800-242-4643

Cost: $12.95 + $3.50 shipping and handling.

Note: This price may change at any time. Contact them before ordering.