Esta es una exhibición prevé de cómo se va ver la receta de 'Basil Breakfast Potatoes' imprimido.

Receta Basil Breakfast Potatoes
by Global Cookbook

Basil Breakfast Potatoes
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Ingredientes

  • 5 med Potatoes Sliced In Thin Large Circles
  • 1 Tbsp. Extra virgin olive oil
  • 3 x Cloves Garlic minced
  • 2 x Shallots minced
  • 1 sm Onion diced
  • 1/2 c. Dry Sherry
  • 1 c. Skim Lowfat milk *see NOTE
  • 1/2 c. Fatfree Parmesan Cheese Grated Or possibly Any Cheese You Prefer
  • 2 Tbsp. Fresh Basil minced or possibly Thyme Oregano Etc Salt And Pepper to taste

Direcciones

  1. NOTE: Original recipe called for cream instead of skim lowfat milk. I used skim lowfat milk to lower the fat count.
  2. NOTE: Original recipe called for regular parmesan cheese - I used fatfree to lower the fat count.
  3. Spray baking pan with Pam stuff, spread potato rounds in bottom covering bottom of dish but not too thick. Slightly overlap potatoes but not completely overlap.
  4. Mix the sherry and onion together and take 1/3 of the sherry/onion mix and put on top of potatoes. (can choose to not use the sherry and increase the lowfat milk)
  5. Drizzle some of the skim lowfat milk, some of the basil, and parmesan cheese
  6. Do another layer the same way (can use another potato eg...Yukon gold, yellow fin).
  7. Do 3 layers
  8. Bake in a 375F oven for about 15 - 20 minutes cover with foil then you can chill it until morning. Next AM pull out container to hot it a bit. Then finish cooking it.