Wake up Breakfast Sales
Do you have any suggestions to wake up my breakfast sales?
Yes, let’s start with hash browns. These are going upscale, by adding in crab, lobster or shrimp. They are also picking up a lot of momentum by combining flavors that used to be compatible but were separated on the plate. For example, a nice slice of ham, home fries or hash browns and scrambled eggs are usually sold ala carte or bundled together in a meal deal. With the cost of protein, another option is the ubiquitous omelet or wrap. Here is one that is easy to do ahead of time and is perfect for cafeterias or breakfasts that tend to be quick service. Try this:
Idaho® Potato Sausage and Egg GratinYield:
(1) - 2" Hotel PanIngredients
- 2 pounds Idaho® Potatoes, steamed, cut into 1 "dice, cooled
- 2 pounds Fresh Spinach, Steamed, squeezed very dry
- 3 cups Red Onions, diced 1/4 inch
- 4 cups Roasted Red peppers, diced 1/2"
- 2 ounces Olive Oil
- 1 pound Ground Breakfast sausage cooked, drained
- 12 each Eggs
- 1 1/2 quarts Heavy Cream
- 1 T Seasoning salt
- ¼ t White Pepper
- Dash Nutmeg
- Dash Cayenne Pepper
- 2 ounces Grated Parmesan
- 1/8 t Worcestershire sauce
- 1/2 t Dry Mustard
- 1 T Gulden's Brown Mustard
- Preheat oven to 325°F.
- Heat the olive oil on a hot griddle, add the red onions and cook until tender.
- Add the potatoes, and cook until lightly brown.
- Add the roasted red peppers, and drained spinach, and cooked drained sausage, season to taste with salt and pepper, mix well, remove from heat, reserve.
- In a large mixing bowl, beat the eggs. Add the remaining ingredients, mix well.
- Spray a 2" hotel pan with food release spray. Place the potato mixture inside the pan, and pour the egg mixture over top, spreading out until evenly dispersed.
- Bake at 325°, until the gratin is set, approx. 1 hour. Serve.
Or homemade potato donuts, using Idaho potato flour:
Idaho® Potato Doughnuts (Fritter Style)
Recipe courtesy of * Sourced by NonpareilYield:
MAKES ABOUT 12 donutsIngredients
- 58 ounces Bread Flour
- 19 ounces Idaho® Potato Flour *
- 4.75 ounces Sugar
- 0.5 ounces Salt
- 2.5 ounces Egg Yolk
- 10.75 ounces Shortening/Crisco:
- 1 ounce Instant Active Dry Yeast:
- 41 ounces Ice Water
- 0.5 ounces Vanilla NOTE: do not over work dough, gluten structure is not needed.
- Place dry ingredients into a suitably large bowl, and with a wire whip, blend the ingredients together thoroughly.
- Add to a mixing bowl, add the liquid ingredients and the shortening and mix at medium speed just until smooth dough is achieved. The target dough temperature is 78 to 80°.
- Allow the dough to ferment for one hour,
- Then divide the dough into smaller pieces that you can easily roll out. Form each of these pieces into a large ball and allow to rest at room temperature for 15 to 30 minutes, then roll out and cut to desired size/shape.
- Place cut dough pieces onto a frying screen or onto a flour dusted canvas cloth to proof. These donuts can be proofed at room temperature in a draft free area for about 40 minutes before frying at 365°. Note: Since the ingredients are given in weight measurements, you can make smaller dough sizes very easily by simply dividing the ingredient amounts.
- SHAKE IN BAGS WITH POWDERED SUGAR AND CINNAMON SUGAR