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The Late Breakfast Show

November 05, 1997|ABBY MANDEL | Mandel's latest book is "Celebrating the Midwestern Table" (Doubleday & Co., 1996)

When I entertain house guests at morning meals, I try to make breakfast as late as possible to eliminate the need for lunch.

Hash browns, bacon and eggs with fresh dill, and Swedish pancakes with raspberries and strawberries in a lingonberry sauce create a menu that's fun to make not only for your guests, but with them. While one person is cooking the pancakes, another can be at the hash station. And the add-ons are simple--fresh orange juice and steaming cups of coffee.

Although there's enough substance here to last until late afternoon, I usually have a bowl of fresh fruit on hand throughout the day, as well as some cookies, nuts and pretzels for nibbling.


4 slices lean bacon, cut into thin, short strips

1 tablespoon oil

3 cups shredded hash brown potatoes

3/4 teaspoon salt

Freshly ground pepper

2 onions, chopped (about 1 2/3 cups)

2 eggs

3 egg whites

1 tablespoon water

1/4 teaspoon hot pepper sauce

1 tablespoon snipped dill, plus sprigs for garnish

I used packaged shredded hash brown potatoes, available in the freezer section of supermarkets. Sausage or Canadian bacon may be substituted for the bacon.

Cook bacon in 12-inch nonstick skillet over medium-high heat until browned, about 4 minutes. Use slotted spoon to transfer bacon to paper towels. Drain. Do not clean skillet.

Add oil to bacon drippings in skillet and heat over medium-high heat. When very hot, add potatoes in even layer and press down with back of spoon to compact. Sprinkle with 1/2 teaspoon salt and pepper to taste. Cook until browned on bottom, about 2 minutes.

Scatter onions and bacon over potatoes and stir. Cook, uncovered, 2 minutes.

Combine eggs, egg whites, water, hot sauce, remaining 1/4 teaspoon salt and pepper to taste in small bowl and whisk until frothy. Pour egg mixture evenly over potatoes. Use rubber spatula or wooden spoon to move eggs through potatoes. Cook over medium heat until hash is set, about 2 minutes.

Transfer to warm platter and garnish with dill. Serve hot.

4 servings. Each serving:

491 calories; 721 mg sodium; 121 mg cholesterol; 33 grams fat; 40 grams carbohydrates; 12 grams protein; 1.10 grams fiber.



1 cup sliced strawberries

2 tablespoons sugar

3 tablespoons lingonberry preserves

1 1/2 teaspoons lemon juice

1/2 cup raspberries


2 eggs

1/2 cup buttermilk

1/2 cup 1% milk

1 tablespoon sugar

2 tablespoons butter, melted

1 cup cake flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Nonstick cooking spray

1/2 cup light sour cream

Whole or 2% milk may be substituted for the 1% milk. The fruit topping works as well over ice cream, cakes and pudding as it does on Swedish pancakes.


Toss strawberries with sugar and let rest 30 minutes to draw out juices.

Combine lingonberry preserves and lemon juice in small bowl. Add to strawberries and gently stir in raspberries. Heat on stove top over medium-low heat or in microwave oven on medium power (50%) until just warm, not hot.


Combine eggs, buttermilk, milk and sugar in mixing bowl and whisk until flowing. Whisk in melted butter. Combine flour, baking soda and salt in small dish. Add to batter and whisk until smooth. Let stand about 30 minutes.

Heat nonstick griddle or large skillet over medium-high heat and spray with nonstick cooking spray. Drop batter by tablespoons onto hot surface, smoothing out with back of spoon to about 2 1/2-inch circle. Cook until bubbles appear in surface and bottom is brown, about 2 minutes. Turn and brown other side, about 2 minutes more. Transfer to serving platter.

Keep cooked pancakes warm in 200-degree oven while cooking remaining pancakes. Serve hot. Pass sauce and sour cream in separate bowls.

Makes 32 pancakes. Each of 8 (4-pancake) servings:

163 calories; 154 mg sodium; 62 mg cholesterol; 4.5 grams fat; 26 grams carbohydrates; 5 grams protein; 0.43 gram fiber.

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