Sunday, August 12, 2012

Breakfast: Part 2

The Meat and Potatoes...

 

 Bacon Vs. Turkey Bacon


Uncured bacon, or bacon that does not have added nitrates, is derived from pork bellies. Because of the difference in curing processes, uncured bacon is generally considered safer to eat. According to Applegate Farms, nitrites can potentially cause cancer in some situations. Under high heat, nitrites mix with amines, a compound naturally present in meat, to form nitrosamines, a carcinogen.
 
Bacon does contain protein (about 3 grams of protein in each piece), which is needed to build muscle. Unfortunately, bacon is mostly fat. Though everything is okay in moderation (even poison), MayoClinic.com suggests that eating foods high in fat and cholesterol can increase your risk for heart disease.


Turkey Bacon  contains less fat and cholesterol than traditional bacon, but more than 50 percent of the calories still come from fat with a small percentage from protein. Butterball turkey bacon, for example, contains 25 calories per slice including 1.5 g of total fat, 0 g of carbohydrates and 2 g of protein. One serving contains 80 mg to 135 mg of sodium, 10 mg of cholesterol and no additional vitamins or minerals. Traditional bacon, however, contains 80 calories per serving, including 7 g of total fat and 15 mg of cholesterol.

Potaotes





Home Fries- Home fries are chopped up fried potatoes. You can add anything you like to them. I usually add onions, and sometimes a little green bell pepper. Something to keep in mind when you are cooking home fries is to cook the onions separately. As potatoes need to cook quite a bit longer than onions, it saves them from become burnt specks by the time the potatoes are ready.
  

Hash browns- Hash browns are shredded potatoes which have been fried or baked in a casserole.

 

 

 

 

 

 

 

 

 

Hash brown Recipe

Serves 4
Ingredients
  • 2 medium russet potatoes, shredded
  • 1/2 medium onion, finely chopped
  • 1/4 cup all-purpose flour
  • 1 egg
  • 1 cup oil for frying, or as needed
  • salt and pepper to taste

Directions

  1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
  2. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
  3. Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.




Fried Potatoes- My grandfather used to make the best fried potatoes I have ever tasted. He would slice the potatoes into very thin discs and fry them in bacon grease with a touch of salt and pepper.


No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...
Related Posts Plugin for WordPress, Blogger...