Father’S Day Feasting

Morning glories — Rise and dine



Cure breakfast blahs with Avocado and Potato Hash

For Mother’s Day there are all kinds of promotions and ideas for gifts and special treatment. Dad deserves the same.

So, how about starting Father’s Day – June 20 this year – with a special breakfast.

Any day is off to a good start with a delicious avocado-bacon pita sandwich or crisply browned potatoes, folded into a frittata.

With the right makings on hand, it’s easy to whip up a nutritious meal. For instance, a serving of potatoes not only generates quick energy but delivers as much potassium as two bananas and as much vitamin C as an orange - who knew? Avocados, another great breakfast ingredient, are rich in fiber, potassium, B-vitamins and more - in all, nearly 20 vitamins, minerals and other nutrients.

Most people don’t think about eating avocados in the morning, but their rich buttery flavor offers a break from the same old boring breakfast routine.

Avocados originated in Mexico and over centuries growers have perfected their cultivation. Mexican avocados (the Hass variety) are ripe when their pebbly skin turns dark and yields to gentle pressure. This talented fruit slips out of its skin in seconds, ready to be sliced or diced for a big-flavor breakfast.

Everybody loves potatoes and they cook in just a few minutes, even faster in a microwave - and take to all kinds of flavors. To maximize the nutritional benefits of potatoes, leave the skins on. Wisconsin grows many varieties, from russets to yellow flesh potatoes (each with a unique flavor and texture) and you can count on finding them in your supermarket year-round. Potatoes cost just pennies a pound, and keep extremely well when stored in a cool, dark place with adequate humidity and ventilation.

What’s for breakfast, once you’re stocked up? Here are some ideas guaranteed to get your morning off to a delicious start.

Putting the sizzle back in breakfast

Try some fast, treat-yourself-right breakfast options that won’t make you want to hit the snooze button:

• Spread whole-wheat toast with mashed avocado. Sprinkle with salt and add a squeeze of lime juice. Or eat half an avocado, seasoned the same way, right out of the shell, one spoonful at a time.

• Bake or boil extra potatoes to enjoy the next morning. Heat briefly in a microwave oven, mash in some cottage cheese, ricotta, or plain yogurt, and season with salt and pepper.

• Make a tasty burrito filled with homemade hash brown potatoes, avocado, ham and shredded cheese - so portable!

• Slice avocado onto bagel halves. Top with red onion slices and smoked salmon.

• Quarter cold cooked potatoes, and brush with olive oil. Broil or grill until browned. Serve with scrambled eggs and sliced tomatoes.

Avocado and Potato Hash

Sauté a skillet of potatoes, onions and bell pepper, and finish with avocados, ham and a fried-egg topper.

Makes 4 servings or about 5 cups


1 pound small Wisconsin red or yellow potatoes (about 5)

3 tablespoons olive oil

3/4 cup chopped onion

1 cup diced sweet red bell pepper

? (half) teaspoon salt

1/4 teaspoon dried thyme

Hot pepper sauce, to taste

2 fully ripened avocados from Mexico, halved, pitted, peeled and cubed

1/2 (half) cup ham, cut into strips

4 large eggs

Prick potatoes with fork; place in microwave; microwave until fork tender, 4 to 5 minutes; cool; cut in 1-inch pieces.

In large skillet, heat oil over medium-high heat; add onion and red pepper; cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in salt, thyme and hot pepper sauce; cook, turning occasionally, until hot, about 5 minutes.

Gently stir in avocado and ham. Serve with fried eggs sprinkled with chopped chives, if desired.

Potato and Spinach Frittata

Instead of plain old scrambled eggs, whip up this easy frittata with the great flavors of browned potatoes and cheddar cheese.

Makes 4 portions

2 tablespoons olive oil

3 cups Wisconsin red potatoes cut in 1/2-inch (half-inch) cubes (about 1 pound)

1 teaspoon salt, divided

1/4 teaspoon ground black pepper

6 cups baby spinach

1/2 (half) cup chopped red onion

8 eggs

1/4 cup shredded cheddar cheese, optional

In large skillet over medium-high heat, heat oil until hot; add potatoes; sprinkle with 1/2 (half) teaspoon of the salt and the pepper; cook, stirring occasionally, until lightly browned, 10 to 12 minutes.

Add spinach and onion; stir until beginning to wilt, about 1 minute.

In medium bowl, lightly beat eggs with remaining 1/2 (half) teaspoon salt; gently pour over potatoes. Cook, gently lifting edges with spatula to let uncooked egg flow underneath, until golden on bottom and moist on top, 5 to 7 minutes.

Lower heat to medium; cover skillet; cook until top is set, about 4 minutes. Sprinkle with cheese. Serve immediately.

Avocado Breakfast Pitas

Recipe for breakfast bliss: two fabulous ingredients, avocados and crisp bacon, tucked into a take-and-go sandwich.

Makes 4 portions or about 2 cups

4 slices bacon

1 fully ripened avocado from Mexico, halved, pitted, peeled and diced

1 tomato, diced

2 tablespoons roughly chopped cilantro or flat-leaf parsley

1 teaspoon lemon juice

1/4 teaspoon salt

2, 6-inch pita breads, cut in halves

In large skillet over medium heat, cook bacon until crisp, about 8 minutes.

In mixing bowl, place avocado, tomato, cilantro, lemon juice and salt.

Remove cooked bacon from skillet; crumble; add to avocado mixture; toss to combine.

Remove all but 1 teaspoon bacon drippings from skillet; add avocado mixture to skillet; heat until warm, about 1 minute. With large spoon, stuff each pita half with about 1/2 (half) cup avocado mixture.

For more great breakfast ideas visit www.wisconsinpotatoes.com and write to request Wisconsin Potato Sensations Cookbook, Dept. FF, P.O. Box 327, Antigo, WI 54409-0327. Please include a check or money order for $8 and allow 3 to 6 weeks for delivery.

Visit www.avocadofiesta.com for more great tasting easy-to-make recipes.

Source: Avocados From Mexico / Wisconsin Potato and Vegetable Growers

Courtesy of Family Features


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