Breakfast and Brunch Recipes
BLT Hashbrowns
BLT Hashbrowns recipe is courtesy of Lynn Winter, Lynn’s Paradise Café, Louisville, Kentucky.
Yield: 4 servings
Ingredients
- 1 1/2 cups spinach, shaved
- 1/2 cup bacon, diced and crisped*
- 1 cup grated Jack Cheese*
- 1/4 cup diced tomatoes
- 1/4 cup red onion, diced and gently sautéed
- 1 plate Idaho® russet hashbrown potatoes
Instructions
- Place potatoes on oven-safe plate.
- Layer all ingredients on top of hashbrowns with cheese as the last layer.
- Bake in oven until golden brown.
Notes
* Chef’s note: For lower fat and fewer calories, use turkey bacon and low-fat Jack cheese.
Serving option: Top with horseradish and low-fat sour cream.
Attribution
Recipe and photo used with permission from:
Idaho Potato Commission
Recipe courtesy of Lynn Winter, Lynn’s Paradise Café, Louisville, Kentucky.