Thanks to this year’s El Niño effect there is currently an abundance of strawberries on the market (I can get them for 88 cents a pound at Ralph’s supermarkets in southern California). So I was ecstatic when I received a Food Network e-mail with a link to the Food Network Magazine Strawberry Shortcake French Toast recipe. If you add a spoon of fresh whipped cream, this is a breakfast I would be happy to order in a restaurant. Continue reading
Posted in breakfast, recipe
Tagged breakfast, butter, eggs, english_muffin, food_network, french_toast, milk, nutmeg, orange_zest, ralphs, recipe, strawberry, strawberry_shortcake_french_toast, sugar, vanilla_extract, whipped_cream
This recipe is from Michel Richard’s Happy in the Kitchen. It is a bit more complex and certainly has more calories than standard hash browns but is definitely worth it. The result tastes like something you would get in a restaurant. The best part is that you can make it in advance, put it in a Ziploc bag in the refrigerator and finish it just before serving (it takes about 2 minutes under a pre-heated broiler). I like this with eggs over easy on top.
Makes 4 servings.
1 pound potatoes (2 large or 4 small), peeled
4 tbsp. butter, cut into pieces
1 cup heavy cream
1 clove garlic
¼ cup fresh Parmesan cheese
- Preheat oven to 350˚.
- Lightly butter a 9″ x 13″ baking dish and line with parchment paper (the butter will ensure the paper adheres to the dish).
- Julienne and then dry the potatoes.
- Heat the cream, butter, salt and pepper to taste over medium – high heat in a large sauté pan stirring occasionally until the butter is melted.
- Add the potatoes to the cream mixture and mix / fold until completely coated. Cook just until the cream thickens (approximately 2 minutes). Remove from heat.
- Grate the clove of garlic into the potato mixture and stir. Again, season with salt and pepper to taste (potatoes need lots of seasoning).
- Spread the mixture evenly onto the parchment paper and flatten using a spatula. Sprinkle Parmesan cheese evenly over the top.
- Bake in oven 30 – 40 minutes until brown on top. Remove from oven and cool to room temperature. If necessary, run a knife between the potatoes and the side of the dish so it doesn’t stick.
- Put in refrigerator until cold to set. Leaving the potatoes on the parchment paper take them out of the dish and cut into four rectangles with a pizza cutter. At this point you can store them in a Ziploc bag in the refrigerator until ready to eat (I don’t know how long they last in the refrigerator as I generally eat them within a day or two).
- When ready to serve, preheat the broiler on high. Put the potatoes brown side up in a baking pan and broil until the top is crisp and sizzling (about 2 minutes). If you want extra crispy potatoes, turn over and repeat.
- Drain briefly on a paper towel and serve.
- I love the taste, texture and color of Yukon Gold potatoes but it should work well with russets.
- I use a mandoline to julienne the potatoes but a box grater will work too.
- A salad spinner works great for drying the potatoes or you can lay them on layers of paper towels.
- If you use a rasp or microplane grater, the garlic will be nearly liquefied and able to be completely incorporated into the potato mixture.