Gratinado matutino con papas y cheddar
Este sencillo platillo para el desayuno combina las croquetas de papa caseras con todos sus ingredientes favoritos para omelettes. Ideal para los invitados que se quedaron a pasar la noche.
- 3 papas marrón rojizo pequeñas en cubos
- 2 tazas (480 ml) de sustituto de huevo
- 2 tazas (480 ml) de leche
- ½ cucharadita de sal (opcional)
- 2 tazas (225 g) de queso cheddar en cubos
- ¼ de taza (35 g) de pimiento morrón verde sin rabo ni semillas y partido en cuadritos
- ¼ de taza (30 g) de cebolla mediana pelada cortada en cubos
- 1½ tazas (210 g) de jamón cortado en cuadritos
- Precaliente el horno a 350°F (180°C). Rocíe una fuente para horno de 9 pulgadas x 9 pulgadas (23 cm x 23 cm) con spray vegetal.
- Introduzca las papas en el vaso de la Vitamix hasta el nivel de 6 tazas (1.4 litros).
- Agregue agua hasta el nivel de 8 tazas (1.9 l) y cierre bien la tapa.
- Seleccione la velocidad 5 o 6 (con una velocidad menor, los trozos quedarán más grandes).
- Encienda la licuadora durante aproximadamente 10 segundos. Utilice la barra presionadora de ser necesario.
- Escurra bien y reserve.
- Vierta el sustituto de huevo, la leche, la sal y el queso en el vaso de la Vitamix en el orden indicado y cierre bien la tapa.
- Seleccione la velocidad 1.
- Encienda la licuadora e incremente poco a poco la velocidad hasta 10 y luego, hasta nivel Alto.
- Licúe durante 20 segundos.
- Reduzca la velocidad a 3 y retire el tapón de la tapa.
- Agregue el pimiento, la cebolla, las papas y el jamón a través de la abertura del tapón de la tapa.
- Licúe durante 10-15 segundos.
- Vierta en la fuente engrasada.
- Cubra con papel aluminio y hornee durante 40-45 minutos.
- Retire el papel aluminio y hornee 30-35 minutos más hasta que esté firme y ligeramente dorado.
|Tamaño de la porción||1 cuadrito|
|Cantidad por porción|
|Grasas saturadas||7 g|
|Fibra dietética||2 g|
Potato Cheddar Breakfast Bake is rated out of 5 by 6.
Rated 3 out of 5 by Lindy Loo from Good base...fix it with a few simple extra steps I didn't love the recipe as written because the potatoes didn't seem to cook through without burning the eggs. I like it better when I do the following: After I wet chop the potatoes, peppers and any other veggie I want to throw in, I drain it and immediately dump into a hot, oiled pan and cook for about 3 - 4 minute on medium heat, covered. While this is cooking, I do the next step of mixing the eggs, milk and cheese and seasonings in the Vitamix. By the time that's done, the veggies in the pan are sufficiently softened and can be emptied into the waiting baking pan and baked. I like that I can keep the veggies in the pan as long as I like (sometimes to get them crispy) and the eggs won't burn.
Date published: 2017-08-30
Rated 4 out of 5 by Cheechie from Quick and Easy I chopped my onion, scallion greens, ham and green pepper in my ninja, hand mixed them together in a bowl, drained some of the liquid. Chopped the potatoes into quarters. Added the milk, 6 whole eggs and seasonings (salt, pepper, coriander, cumin, TJ’s 21 Salute, TJ’s Umami Seasoning), then put potatoes in, then the veggies, blended on high less than a minute. Poured into greased lasagna pan, stirred in shredded cheddar, topped with Mexican blend, covered with foil, baked 45 minutes at 350, removed foil, baked another 35 minutes golden brown all over and slightly bubbly. Impressed that it doubled almost tripled in size, doesn’t fall apart when slicing. Let cool before slicing, it’s piping hot.
Date published: 2020-05-01
Rated 5 out of 5 by MsUmp from delicious! This recipe was soon easy to make and was yummy. I made it for my neighbors who just brought their 1st addition (beautiful baby girl) home from the hospital. Though it did take a long time to bake (about 15 minutes longer but I'm at 6000ft so I had to accommodate for high altitude cooking), it was worth it. I've been requested to make it again. :-)
Date published: 2015-10-22
Rated 2 out of 5 by LauraW from Started over This recipe is EXTREMELY bland. If you are on a bland diet, it will be great. I will try again at some other point, but I will double the salt and add more cheese, pepper and other spices. You will need a strainer (not colander) for the potatoes. They don't "brown" very much and I would recommend more onion too. When I am done tweeking this recipe, I will post again...also cook time is MUCH longer than stated.
Date published: 2016-03-27
Rated 5 out of 5 by DanielleC from Potatoes in a hurry I just received my Ascent 2500 from my husband for Christmas I could not wait to try it out!!! We’re newly married and he loves his potatoes but we are health conscience so I was thrilled to find this recipe. Well we followed the recipe and I will be making changes next time the potatoes on variable 5 pulverized our potatoes into a grit like texture. So next time we will use it on variable 1. We browned the potatoes using Tuscan seasoning from Penzeys spices. We had followed the directions at 350 and after 40 minutes still not set so we moved it to convection bake at 350 and hopefully it will set. Overall good base abs you can be very creative with your mix in just have yo tweak temperature and baking time.
Date published: 2020-12-20
Rated 1 out of 5 by LauraW from Followed directions My first thought was "only salt", but gave it a try anyway. Put the potatoes in the Vitamix with the water, set it on 5. Potatoes were totally liquified in 10 seconds. Could not be salvaged. Threw them away. Started over. Will let you know.
Date published: 2016-03-27