#288 - A Real American Breakfast

Cookbook authors Cheryl Alters Jamison and Bill Jamison return to Cookin' with Carol with delicious ways to start your day, sharing recipes from their new cookbook, A Real American Breakfast.

Hash-Brown Pie

Serves 6

1/4 cup vegetable oil or 2 tablespoons vegetable oil plus 2 tablespoons bacon or sausage drippings

2 pounds (about 3 large) russet potatoes, peeled and grated

1 small to medium onion, finely diced

3/4 teaspoon salt or more to taste

3/4 teaspoon freshly milled black pepper or more to taste

1 cup creme fraiche

1/2 cup half-and-half

3 large eggs

1 to 2 tablespoons minced fresh chives

1/4 teaspoon dry mustard

1 cup grated pepper Jack, butterkase, or sharp Cheddar cheese (about 1/4 pound)

Paprika

Preheat the oven to 375°F. Warm the oil in a heavy ovenproof 8- to 9-inch skillet over medium heat. Add the potatoes and onion, stir to coat with the oil, sprinkle in at least 1/2 teaspoon each salt and pepper, and pat the
mixture down. Parcook the potatoes, scraping up and patting back down several times, until golden, somewhat sticky, crispy in spots, and reduced in volume by about half, about 15 minutes. Remove from the heat. Press the
potato mixture down around the bottom and up the edge of the skillet to form a crust about 1 1/2 inches high. A spoon helps in shaping it evenly. Whisk together the creme fraiche, half-and-half, eggs, chives, dry mustard, and
1/4 teaspoon each of salt and pepper. Sprinkle the cheese into the potato crust, then pour the creme fraiche mixture over the cheese. Dust with paprika. Bake for 25 to 30 minutes, until puffed and lightly browned and a
small thin knife inserted in the center comes out clean. Let sit for at least 10 minutes to firm a bit before slicing. Cut into wedges and serve.

Raspberry-Cream Cheese Coffee Cake

Makes a 10-inch cake, serving 8 or more

Cake:

2 1/4 cups unbleached all-purpose flour

1/2 cup plus 2 tablespoons sugar

12 tablespoons (1 1/2 sticks) unsalted butter, softened

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sour cream

1 large egg

1 large egg yolk

1/2 teaspoon pure almond extract

Filling:

1/2 pound cream cheese, softened

3 ounces almond paste, crumbled

3 tablespoons sugar

1 large egg

1/2 cup raspberry preserves (avoid particularly sugary varieties)

1/2 cup sliced almonds

Preheat the oven to 350°F. Butter a 10-inch springform pan. Prepare the cake batter, first combining the flour, sugar, and butter in a mixing bowl with a pastry blender until softly crumbled. Scoop out 1 cup of the flour mixture
and reserve it. Stir the baking powder, baking soda, and salt into the rest of the mixture. Then mix in the sour cream, egg, egg yolk, and almond extract. Spread the batter in the pan, smoothing it as well as you can. (It will be sticky.) Prepare the filling, stirring the cream cheese and almond paste together in another mixing bowl. The almond paste will stay a bit nubbly, but when otherwise well combined, mix in the sugar and egg. Drop the filling over the batter by spoonfuls. It will cover much of the surface but isn't intended to cover it all. Drop dollops of the preserves over the filling. Scatter the reserved flour mixture over the preserves and top with the almonds. Bake for 40 to 45 minutes, until the center feels lightly set and the edges are golden brown. Cool for at least 10 minutes. Run a knife around the inside edge of the pan and unlatch the spring to remove the pan's rim. Eat warm or at room temperature.

>Recipes from A Real American Breakfast by Cheryl Alters Jamison & Bill Jamison (William Morrow, an Imprint of HarperCollins Publishers)

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