Ingredients
Tropical Fruit Bowl
- ½ cup Papaya ripe - skin should be mostly yellow/orange and should yield slightly to touch, peeled, seeded, and cubed
- 1 Banana ripe, sliced
- ½ cup Pineapple chunks (ripe if fresh - skin should be mostly brownish/green with a sweet aroma when you smell the bottom, or canned, drained)
Herb-Infused Potato Pancakes
- 2 cups Russet potatoes (about 1 medium russet per serving), peeled and cut into chunks
- 2 TBSP Onion finely chopped
- 1 TBSP Fresh herbs (parsley, chives, or dill), finely chopped
- 2 TBSP All-purpose flour (or breadcrumbs)
- ½ tsp Salt
- ¼ tsp Black pepper
- 2 TBSP Butter or cooking oil (for frying)
Sausage
- 4 oz Breakfast sausage links
Eggs
- 2 tsp Butter
- 4 Eggs
Coffee
- Coffee brewed to your liking
- Your choice of sweetener optional
- Your choice of creamer optional
Instructions
- Prepare the ingredients per the instructions above.
- Add the potatoes to a pot of water and bring to a boil. Cook until tender about 10 - 15 minutes. Then drain. Mash the potatoes along with the onion, herbs, flour, salt and pepper. Form them into discs.
- Heat oil: Heat oil or butter in a large skillet over medium heat.
- Fry pancakes: Fry the potato pancakes on both sides until golden brown.
- Cook sausage: In a pan or in the oven, cook sausages until browned and cooked through to an internal temp of 160F / 71C.
- Cook eggs: Melt butter in a pan over medium heat. Cook the eggs to your liking (sunny side up, over easy, scrambled) Season with salt and black pepper to taste.
- Prep the coffee: Brew and prepare the coffee to your liking.
- Assemble plates: Serve the potato pancakes with eggs, sausage, fresh fruit, and coffee.
Nutrition
Calories: 674kcal | Carbohydrates: 57g | Protein: 25g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 409mg | Sodium: 1202mg | Potassium: 1249mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1558IU | Vitamin C: 59mg | Calcium: 101mg | Iron: 4mg
Herb-Infused Potato Pancakes
Ingredients
Tropical Fruit Bowl
- ½ cup Papaya ripe - skin should be mostly yellow/orange and should yield slightly to touch, peeled, seeded, and cubed
- 1 Banana ripe, sliced
- ½ cup Pineapple chunks (ripe if fresh - skin should be mostly brownish/green with a sweet aroma when you smell the bottom, or canned, drained)
Herb-Infused Potato Pancakes
- 2 cups Russet potatoes (about 1 medium russet per serving), peeled and cut into chunks
- 2 TBSP Onion finely chopped
- 1 TBSP Fresh herbs (parsley, chives, or dill), finely chopped
- 2 TBSP All-purpose flour (or breadcrumbs)
- ½ tsp Salt
- ¼ tsp Black pepper
- 2 TBSP Butter or cooking oil (for frying)
Sausage
- 4 oz Breakfast sausage links
Eggs
- 2 tsp Butter
- 4 Eggs
Coffee
- Coffee brewed to your liking
- Your choice of sweetener optional
- Your choice of creamer optional
Instructions
- Prepare the ingredients per the instructions above.
- Add the potatoes to a pot of water and bring to a boil. Cook until tender about 10 - 15 minutes. Then drain. Mash the potatoes along with the onion, herbs, flour, salt and pepper. Form them into discs.
- Heat oil: Heat oil or butter in a large skillet over medium heat.
- Fry pancakes: Fry the potato pancakes on both sides until golden brown.
- Cook sausage: In a pan or in the oven, cook sausages until browned and cooked through to an internal temp of 160F / 71C.
- Cook eggs: Melt butter in a pan over medium heat. Cook the eggs to your liking (sunny side up, over easy, scrambled) Season with salt and black pepper to taste.
- Prep the coffee: Brew and prepare the coffee to your liking.
- Assemble plates: Serve the potato pancakes with eggs, sausage, fresh fruit, and coffee.
Nutrition
Calories: 674kcalCarbohydrates: 57gProtein: 25gFat: 39gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 409mgSodium: 1202mgPotassium: 1249mgFiber: 5gSugar: 16gVitamin A: 1558IUVitamin C: 59mgCalcium: 101mgIron: 4mg
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