We just returned home from a short (but wonderful) visit back to our old home town in Minnesota, so we’re going to keep this one brief. Along with our Gruyère Stuffed French Toast the other day, we made another recipe from Washington. This one comes from the Washington State Potato Commission and is a twist on the typical hash brown side dish. You guessed it – Apple Hash.
We started by heating onions, salt, pepper and olive oil over medium heat. After a few minutes we added some chopped Yukon gold potatoes.
We cooked the potatoes for about 10 minutes and then tossed in some apples, butter and fresh thyme. Continue reading →
It’s state night again. Time to get out the United States puzzle for Miss A. She loves puzzles. Before making her selection, she first took the puzzle apart. Then put it back together. Then took it apart, asked me to put it back together and then pointed to the big purple state in the Pacific Northwest, Washington.
Washington is known for lots of fresh produce and seafood – apples, potatoes, berries, and salmon. Given the time of year, we’re going to focus on apples, the McIntosh to be precise. We came across this recipe in our most recent issue of Cooking Light Magazine and had set it aside as one to make for breakfast soon. Little did we know that it would come in handy for our Washington adventure. So, without further adieu we give you what we’re calling Gruyère French Toast with Warm Apple Syrup.