Thursday, August 5, 2010

Bacon&eggs alternative

Big breakfasts aren't so big anymore. As much as I love eggs, I don't eat them every morning: one or two times a week, tops. But if you can't face another bowl of cereal, maybe it's time to get a little creative.

I made these potato bites from a large Yukon Gold potato that I had baked extra for a previous dinner, skinned and refrigerated. Once cool, these potatoes are firm and slice easily (white rose and red potatoes would work, too, but not russets). Low-fat cream cheese tastes fine on these. If you've never bought a bag of real bacon bits, you're missing out. They keep for a long time and have a lot less fat than bacon you cook yourself, then crumble.

Using smaller or fingerling potatoes, these would also make super appetizers.

Potato bites
Serves 1-2

1 large Yukon Gold potato, cooked, cooled and sliced into 1/4-inch rounds
2 ounces cream cheese
2 tablespoons bacon bits
Minced parsley (optional)

Put cold potato slices on a paper-towel covered plate. Top each slice with a teaspoon of cream cheese, made into a little ball, then flattened. Sprinkle with bacon bits. Microwave for a minute or until hot. Sprinkle with minced parsley if desired. Serve.

Sorry I didn't get a good photo of this to post. We ate them too quickly!

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