Potato Pancakes

Soft fluffy smooth little potato-y pancakes!  Great for breakfast, dinner, as a quick snack, or pair with vegetables like kale!  These are my dad’s and my favorite breakfast meal when we go out; traditionally served and topped with applesauce, sour cream, or even cottage cheese.

Potato Pancakes - The Kitchen Bistro

Ingredients:
20 oz bag shredded hash brown potatoes
1/4 – 1/2 white or yellow onion
1-2 garlic cloves
1 egg
3/4 cup flour
1 tsp salt
1 tsp pepper
2 scallions, optional
Oil for sautéing

Directions:
Defrost the shredded hash browns
Mix or puree (I like using a small blender) the onion, garlic, and egg
Fold in scallions
To the hash browns add the egg mixture, flour, salt, and pepper
Form into small patties as best you can and set in a hot oiled pan
You’re going to have to pat the patties down once in the pan
Wait till they’re slightly brown on one side then flip (couple minutes)

Makes about 14 small patties

*Pair with fresh pan cooked kale

Potato Pancakes - The Kitchen Bistro

Chia Cinnamon Granola

Lazy Saturday morning granola; high energy from the chia gives you a boost!

Chia Cinnamon Granola

Ingredients:
2 cup oats
1/4 – 1/2 cup honey
1 TB chia seeds
1 TB cinnamon
1/2 cup dried cranberries
1/2 cup cashews

350 degrees

Directions:
Mix oats, honey, chia seeds, and cinnamon so the chia seeds can stick to the honey
Spray a regular sheet tray and lay down granola mixture
Bake 10 min, stir around
Add then the cranberries and cashews; drizzle a little honey so they can stick
Bake for another 10 min, then done

Let dry on tray when done

*The amount of honey will depend on how sweet you want the granola and if everything is holding together

Veganisms:
Use agave instead of honey
Eat granola with non-dairy milk or non-dairy yogurt

House-Made Granola

This crunchy granola is one of my favorite breakfasts, really because it’s super easy!  My favorite way to eat this cereal is with plain yogurt and frozen berries.

House-Made Granola - The Kitchen Bistro

Ingredients:
2 cup oats
1/4 – 1/2 cup honey
1/2 cup dried cranberries
1/2 cup almonds
1/2 cup coconut flakes

350 degrees

Directions:
Mix oats and honey
Spray a regular sheet tray and lay down granola
Bake 10 min, stir around
Add then the cranberries, almonds, and coconut
Bake for another 10 min, then done

Let dry on tray when done

Veganisms:
Use agave instead of honey
Eat granola with non-dairy milk or non-dairy yogurt

House-Made Granola - The Kitchen Bistro

Quiche

I make this on weekends and then I have a snack or meal for the week.  I’ve made this with regular milk or soymilk.  If using soymilk, the quiche may have to be cooked longer to set but the tossed flour with the cheese helps a lot to thicken.

Quiche - The Kitchen Bistro

Pie crust: pre-bake for 5-10 min (prick)
325 degrees

Ingredients:
3 eggs
1 1/2 cup soymilk
1 1/2 cup cheese (toss w/ 2 TB flour)
1/2 tsp salt
1 tsp pepper

Directions:
Whisk the eggs, milk, salt, and pepper
Toss the cheese with flour and add to the egg mixture

Leave plain or add parmesan cheese, broccoli, peas, shredded hashbrowns, or other seasonings like Italian seasoning or cajun

Bake 425 degrees
20-30 min

*I use unsweetened soymilk and make sure there is no added sugar (because usually they do) so the quiche doesn’t taste funky
*This quiche might take a little longer to bake because of the soymilk but the flour mixed with the cheese helps a lot to thicken and set the quiche
*Regular milk or cream works great too