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Serves 4
2 tablespoons olive oil
1 medium potato, peeled and shredded
1 medium sweet potato, peeled and shredded
2 tablespoons chopped onion
salt and pepper to taste
4 slices Mrs Baird's Wheat Bread
Butter-flavored vegetable oil spray
Egg substitute equivalent to 4 eggs, or 4 whole eggs
Heat a nonstick skillet over medium-high heat. Add olive oil and swirl to coat pan. Add potato and sweet potato shreds (mix them slightly in a bowl, prior to adding to the pan for an interesting color combination). Cook over medium-high heat (lower heat to medium if they brown too quickly) for 3 to 4 minutes, then add onions, and salt and pepper to taste, and stir mixture. Cook an additional 3 to 4 minutes, and stir again. Cook for 4 to 5 minutes, or until potatoes and onions are tender, stirring occasionally. Keep warm while preparing the "toad in the hole."
Spray both sides of Mrs Baird's Wheat Bread
with butter-flavored vegetable oil spray and place on a flat
surface. Cut a hole in the middle of each slice of bread using
a round biscuit cutter, reserving the circles that you cut
out. Heat a large nonstick skillet over medium heat and place
the bread slices and reserved circles in the skillet. Toast
bread for 1 to 2 minutes on each side, until golden brown.
Pour 1/4 cup egg substitute into the hole of each bread slice
(or break a whole egg into the hole of each bread slice) and
cook over medium heat for 2 to 3 minutes or until egg is set.
You can cover the pan if you wish, to speed the cooking time.
To serve, place some of the hash brown mixture on a plate and place the "toad in the hole" next to it. Place one of the bread circles, slightly askew on top of the egg portion, if desired, or serve on the side.
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