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Category: Traditional Breakfast Starter
Preparation time: 15 min
Cooking time: 10 min
Yield: 4
Difficulty: 1
Cost: $6.25

• ¼ cup finely chopped onions
• ¼ tsp. salt
• 3 medium potatoes (1 lb.) such as russet or yellow
• 3 tbsp. butter
• 1/8 tsp. black pepper
• ¼ tsp. salt
• ¼ cup finely chopped onions
• 3 tbsp. butter
• 1/8 tsp. black pepper
• 3 medium potatoes (1 lb.) such as russet or yellow

1. Peel potatoes and coarsely shred them. You should have about 3 cups.
2. Rinse the shredded potatoes and pat dry well with paper towels – or dry in a salad-spinner.
3. Combine the potatoes, onion, salt and pepper.
4. Melt butter in a large skillet over medium heat and pat the mixture into the skillet.
5. Reduce heat to medium-low, and cook about 10 minutes or until bottom is crisp.
6. Cook another 8 to 10 minutes or until golden and the potatoes are cooked.

How to bake bacon:
1. Preheat your oven to 400 degrees F. Lay the bacon on a baking sheet, no need to grease it at all. Make sure not to overlap the bacon on the sheet.
2. Bake the bacon for 10-15 minutes. For thicker slices of bacon or to make your bacon extra crispy cook it a little longer at 15-20 minutes.
3. Place the bacon on some paper towels to remove excess grease. Baking bacon is the best way to cook large amounts of bacon and to avoid a huge mess.


Category: Brunch
Time: 20 min
Yield: 8
Difficulty: 3

• 1 teaspoon salt
• ¼ cup white vinegar
• 4 English muffins, split
• 4 tablespoons butter, softened, divided
• 8 slices Canadian bacon
• 8 eggs
• Pinch cayenne pepper
• 8 Lemon wedges (optional)
• 2 Cups Hollandaise sauce

• 1/4 cup butter
• 1/4 cup cream
• 2 egg yolks, beaten
• 1 tablespoon freshly squeezed lemon juice
• salt to taste
• pinch of cayenne pepper
• pinch of paprika
• 1 teaspoon freshly minced parsley

1. Melt butter in the top of a double boiler. Stir in cream and beaten egg yolks.
2. Whisk together. Add salt and lemon juice. Cook over boiling water in a double boiler until mixture thickens, stirring constantly.
3. Remove from heat and beat with a whisk until light.
4. Stir in cayenne pepper, paprika and freshly chopped parsley, if desired.

1. Preheat oven to 170°F. Fill a 3-quart saucepan with about 2 quarts water; bring to a boil over high heat. Add salt and vinegar. Reduce heat to a simmer. While water is heating, toast English muffin halves; spread toasted muffin halves with 2 tablespoons of the butter. Place muffin halves on serving platter.
2. Place bacon on microwave-safe platter. Heat bacon in microwave oven on HIGH about 15 seconds, or just until warm. Place 1 slice on each toasted muffin half. Place on serving platter and place in oven to keep warm.
3. To poach eggs, crack 1 egg into a small bowl. Gently drop egg into simmering water. Repeat with another egg. Use a wooden spoon to budge eggs gently to keep from sticking to bottom of saucepan. Simmer 2 to 3 minutes or until white of egg is cooked through.
4. Remove poached eggs with slotted spoon; place in shallow pie pan or other dish. Trim any ragged edges to make circular shape. Repeat, cooking 2 eggs at a time, until all eggs are poached.
5. Remove bacon-topped muffin halves from oven. Place 2 halves on each serving plate. Place 1 egg on top of each.
6. In a small saucepan over low heat, or in a microwavable bowl in a microwave oven, heat hollandaise 1 to 2 minutes or just until warm, stirring frequently.
7. Do not boil. Stir in 2 tablespoons butter and cayenne pepper until butter is melted and well blended. Spoon warm hollandaise over each egg, distributing evenly among 4 plates.
8. Garnish with lemon wedges if desired.