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Potato Frittata — Sautéed vegetables of yellow potatoes, mushrooms and Swiss chard combine for a hearty vegetarian breakfast entrée.
Breakfast sales are on the rise driven by savvy consumers who want it all: healthy, higher quality foods and flavor variety.
The key to success: tap into what’s familiar and make it more contemporary and exciting.
Chef Bill Briwa, a well-known instructor at the Culinary Institute of America, does just that in three new potato breakfast dishes, each featuring America’s most familiar and comfortable breakfast foods, bacon and eggs.
Videos/Recipe created by The Culinary Institute of America as an industry service to Potatoes USA. Photography courtesy of Kristen Loken.
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