Kitchen Krafts:

July Celebration Breakfast

By LouElla Jones Boothe

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    Smiley-Face Hash Browns

    1 small zucchini, grated

    1 small yellow crookneck squash, grated

    3 medium potatoes, grated

    1 tablespoon dried, chopped onion

    1 tablespoon cooking oil

    salt and pepper to taste


    1. Stir together the first four ingredients in a mixing bowl.

    2. Heat the oil over medium heat in a large, non-stick frying pan.

    3. Spoon the vegetable mixture into the frying pan and spread it evenly. Cook for 10 minutes without stirring, then turn the mixture over and cook about 8 more minutes, or until done.

    4. Salt and pepper to taste.

    5. Before serving, draw a smiley face on top of the hash browns with catsup.

    Italian Toast

    4–8 thick-cut slices of bread

    3 tablespoons butter or margarine, softened

    3–6 tablespoons Italian salad dressing

    1. Place the bread slices on a baking sheet.

    2. Spread them with the butter, then the dressing.

    3. Broil in the oven until lightly toasted.

    Veggie Scrambled Eggs

    1 tablespoon cooking oil

    2 tablespoons chopped green pepper

    1/3 cup sliced mushrooms

    9 eggs, well-beaten

    1/3 cup chopped tomato

    1 tablespoon sliced green onion

    salt and pepper to taste

    1. Heat the oil over medium heat in a large, non-stick frying pan.

    2. Stir the green pepper into the hot oil, and cook for 1 minute, stirring as needed.

    3. Add the mushrooms and stir for about 15 seconds.

    4. Pour the eggs over the pepper mixture and let sit until the bottom of the eggs cooks slightly. Then scrape the mixture to the center of the pan several times until the eggs are no longer runny.

    5. Sprinkle the tomato and green onion on top; serve.

    Illustrated by Shauna Mooney Kawasaki