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BREAKFAST

CORNED BEEF HASH  
 
INGREDIENTS  
2 T. butter or margarine  
1 small onion, finely chopped  
1 clove garlic, finely chopped  
2 to 3 C. finely chopped leftover corned beef  
3 to 4 medium potatoes, peeled and diced  
1/4 C. water  
3 T. ketchup  
1 t. Worcestershire sauce  
1/4 t. nutmeg  
Salt and freshly ground black pepper to taste  
4 to 6 eggs, slightly beaten  
 
METHOD  
Melt the butter in a heavy skillet over moderate heat.  
Add the onion and garlic and sauté for about 5 minutes,  
until tender.    
Add the remaining ingredients, except the eggs, and bring  
to a boil.    
Reduce the heat and cook covered for 45 minutes, stirring  
occasionally.  
Pour eggs into the hash and cook, covered, an additional  
10 to 15 minutes, until the eggs are cooked to the degree  
you prefer.    
Serve immediately.    
Serves 4 to 6

POTATO PANCAKES    
 
INGREDIENTS    
3 medium potatoes    
1 onion    
1 egg    
Salt & Pepper, to taste    
1/4 to 1/2 cup Matzo meal    
 
METHOD    
Grate potatoes and onion by hand or in blender.    
Combine with other ingredients (mixing in enough matzo for    
desired consistency).    
Preheat vegetable oil in a deep fry pan to medium high or when a    
drop of mixture starts to instantly cook.    
Drop approximately 2 tablespoons of potato mixture into    
hot oil and flatten with pancake turner.    
When the pancakes float turn them till light brown

OMELETS  
 
INGREDIENTS  
1/2 tbsp. butter  
2 eggs  
1 tbsp. water  
Salt and pepper  
 
FILLINGS:  
Grated cheese, such as Cheddar or Mozzarella  
Crispy bacon pieces  
Jam or jelly  
Sliced mushrooms  
Cherry tomato halves  
Diced green or red pepper  
Cottage cheese, Boursin, or flavored cream cheese  
Cooked chicken pieces  
 
METHOD  
In a large, nonstick frying pan, melt the butter over    
medium-high heat.  
Meanwhile, beat the eggs with a fork in a small bowl and  
stir in the water.  
Pour the egg mixture over the butter, swirling the pan  
gently to cover the surface evenly.  
Sprinkle the desired fillings over half of the omelet and cook  
for thirty seconds or so.  
Flip the opposite side over to form a semicircle.  
Cook until the eggs solidify, then serve.  
 
Makes one generous omelet.

BREAKFAST CASSEROLE  
 
INGREDIENTS  
3/4 LB Lean Ground Pork  
1/4 c  (1 Oz.) Shredded Cheddar  
3/4 Ts Italian Seasoning  
3  Green Onions Chopped  
1/4 Ts Fennel Seeds Crushed  
3/4 Ts Dry Mustard,  
1/4 t. Salt    
2 CL Garlic Minced  
1/4 Ts Ground Red Pepper  
2  (8 Oz.) Cartons Frozen Egg Substitute Thawed  
6  Slices White Bread Cut Into 1/2 in. Cubes  
Cherry Tomatoes  
1 c  Skim Milk                                 
    
METHOD  
Coat A Skillet With Cooking Spray; Place Over Medium  
High Heat Until Hot.  
Add Pork, Italian Seasoning, Fennel Seeds & Garlic;  
Cook Until Meat Is Browned, Stirring To Crumble Meat.    
Drain in A Colander; Pat Dry With Paper Towels & Set Aside.  
Combine Milk, Cheddar, Green Onions, Dry Mustard, Salt  
  & Pepper in A Large Bowl; Stir Well. Add Pork Mixture & Bread,  
Stirring Until Just Blended.  
Pour Into An 11 X 7 X 2 Inch Baking Dish Coated With Cooking Spray.    
Cover & Chill 8 To 12 Hours.  
Bake Uncovered At 350 F.  
For  50 Min. OR Until Set & Lightly Browned. Garnish With Tomatoes  
& Green Onion Tops If Desired.  
 
Serves: 6

TEXAS STYLE FRENCH TOAST  
 
INGREDIENTS  
1 cup of Sugar  
1 tablespoon Ground Cinnamon (add more or less to suit taste)  
3 medium-sized eggs  
3 teaspoons vanilla  
1 1/2 cups of milk  
Bread  
Butter or margarine  
 
METHOD  
In bowl or large measuring cup, mix sugar and cinnamon.    
Add eggs and vanilla and mix well.    
Pour in milk and mix.    
Make sure sugar has melted completely.    
Use skillet over medium heat (enough to cook the toast but not  
enough to burn the butter.)  
Cover bottom of skillet with melted butter.  
Dip bread slice into mixture enough to soak to the middle.    
Do not oversoak.    
Fry toast in pan until each side begins to turn golden.    
Eat without syrup.    
Best if made night before and set in refrigerator overnight.

POTATO PANCAKES  
 
INGREDIENTS  
3 medium potatoes  
1 onion  
1 egg  
Salt & Pepper, to taste  
1/4 to 1/2 cup Matzo meal  
 
METHOD  
Grate potatoes and onion by hand or in blender.    
Combine with other ingredients (mixing in enough matzo for  
desired consistency).  
Preheat vegetable oil in a deep fry pan to medium high or when a  
drop of mixture starts to instantly cook.    
Drop approximately 2 tablespoons of potato mixture into  
hot oil and flatten with pancake turner.    
When the pancakes float turn them till light brown.