Friday, February 8, 2008

Breakfast for Dinner: Potato Galette's

I don't know about you, but I LOVE breakfast, any time! And so does Lagan! Its one meal I can make whenever and I know she will eat it! (and shes a VERY picky eater!) So I am always looking for new ways to make breakfast! Well, I love to go to La Madeline, and my favortite thing there is the potati galette! So I decided to make my own version! And it has WAY less fat and calories than the true french version! Add some eggs and bacon and you have an awesome breakfast, anytime of the day!
Potato Galette with rosemary
Grocery List:
4 medium (2 lb) baking potatoes, peeled and submerged in a bowl of cold water to prevent browning
1 tsp dried rosemary, crushed
1 tsp salt
1 tsp freshly ground pepper
3 Tbsp stick butter

How to make it:
1. Pour water from bowl; dry potatoes with paper towels. Quickly shred using shredding disk of a food processor or the large holes of a 4-sided grater. Dry bowl; add potatoes, rosemary, salt and pepper; toss to mix.
2. Melt 2 Tbsp butter in a large nonstick skillet over medium-high heat until butter stops foaming. Add potatoes, pressing them with a broad spatula into an even layer.
3. Cook 2 to 3 minutes, pressing down occasionally with spatula, until lightly browned on bottom. Dot top with remaining butter. Cover skillet, reduce heat to medium and cook 6 to 8 minutes until potatoes are tender when pierced.
4. Uncover and invert a large flat plate or baking sheet over skillet. Holding both together with oven mitts or potholders, carefully invert galette onto the plate. Slide galette back into skillet, increase heat to medium-high and cook 5 minutes or until browned on bottom. Slide onto serving plate, cut in wedges and serve as soon as possible.
**Serve with scrambled eggs and crispy bacon! YUM!
Nutritional Information:
serves 6
6g fat
2g fiber
3 WW points

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