I first saw these potatoes on The Pioneer Woman’s site.  I thought they looked good.  And then I started seeing them on a lot of different sites and figured it was time to try them myself - even with the weird name.  Instead of boiling I took a short cut and cooked my potatoes first in a Glad Microwave Steamer Bag.  And I made a couple of minor changes just to save on calories from the oil.

Crash Hot Potatoes

1 1/2 lbs small potatoes (I used Yukon gold and I had about 9 small potatoes)
1 Tbs olive oil
sea salt
coarsely ground black pepper
seasonings of choice

Preheat oven to 450.  Wash the potatoes.  Place in a microwave steamer bag and nuke - it takes 8 minutes in my microwave.  Take a sheet pan and spray with non-stick spray.  Measure out 1 Tbs of olive oil in a small bowl.  Take a soup spoon and dip out a small amount of oil.  Take a potato - careful - they are hot! and dip the bottom in the oil and place on the pan.  Repeat with the rest of the potatoes.

You should have more than half the oil left.  Take your potato/egg masher and press down on each potato until they burst and flatten - not too thin, maybe about 1/2 - 3/4 inch thick.  My potato masher was the kind with a grid on the bottom so they didn’t look as pretty as the Pioneer Woman’s.  Take the spoon and dribble the rest of the oil on the now crushed potatoes.  This way, you only need  a small amount and none of it gets wasted on the pan.

Sprinkle with sea salt, freshly cracked pepper and seasonings.  Fresh herbs would be good but I didn’t have any.   I sprinkled mine with thyme.

Bake at 450 for about 20-25 minutes.

Serves 4

Nutritional Info
Calories: 196
Fat: 4.7 g
Carbs: 35.6 g
Fiber: 5.4 g
Protein: 3.8 g

Weight Watcher points: 4

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I saw this recipe a while back and it’s been on my mind every since.  For some reason I thought it was going to be time consuming and too much trouble.  But I was wrong.  This is delicious and simple to throw together with whatever ingredients you have on hand.  Of course fresh ingredients are better but I only had fresh tomatoes and cilantro on hand.  I used jarred jalepenos, garlic and lime juice.  It’s still tasty.

Huevos Rancheros

Per serving:

2 corn tortillas
1 oz low fat cheese
2 eggs
1/2 cup chopped tomatoes
1 Tbs cilantro, chopped
1/2 Tbs lime juice
1/2 tsp jarred chopped jalepeno
1/4 tsp jarred chopped garlic
jarred salsa
salt
pepper

First I made the “salsa fresco”.  I’m sure this is in no way authentic.  I hate onions so I left them out.  For each person I chopped up about 1/2 cup of grape tomatoes.  I mixed that with the garlic, jalepeno, lime juice and cilantro.  I stirred it all up and let it sit while prepared everything else.

Next open a can of black beans, add a  bit of chopped cilantro and a sprinkle of cumin.

Heat a skillet to medium heat, spray with non-stick spray.  Lay corn tortillas in pan and let sit until brown on one side, about 2-3 minutes, then flip.  On the browned side that is now face up, sprinkle about 1/2 oz of cheese.  Then break an egg over top of that.  Salt and pepper to taste. Let sit a couple of minutes until the egg white is about half way done and then flip - it might be messy.  I broke my yolks as I usually like them more on the well done side.   After a couple of minutes, turn the corn tortilla/eggs onto a plate and garnish.

I had mine with 1/2 cup of black beans, and a side of spring mix lettuces.  I topped with both the salsa fresca and jarred salsa, more cilantro and sour cream.  More cheese would have been awesome but I was trying to keep the calories down.

With 2 of the corn tortillas/eggs, 1/2 cup black beans and 2 Tbs of sour cream it came out to 9 Weight Watcher points. If you only have one corn tortilla with egg, it will be 5 Weight Watcher points.

I found this recipe in the Weight Watchers cookbook “Mix It Match It”. It sounded interesting so I gave it a try the other day.  I would make it again but use less feta the next time.  I like feta but I thought the amount of feta in relationship to the other ingredients was overpowering.  I also had to cook mine longer than the recipe said.  I am not crazy about onions and peppers so I left those out and added a few extra potatoes.  I will put my changes in parenthesis.

Greek Isle Breakfast Skillet

2 tsp olive oil (left out and used non-stick cooking spray)
1 cup frozen hash brown potatoes (I used 1 1/2 cups)
1/2 cup chopped onion (left out)
1/2 cup chopped red bell pepper (left out)
1 tsp dried oregano
1/8 tsp salt
1/4 tsp pepper
3 large eggs
4 egg whites
1 1/2 cups crumbled fat-free feta

Spray a large nonstick skillet with non-stick cooking spray and heat over medium high heat.  Add the
potatoes, oregano, salt  and pepper.  Cook, stirring frequently, until the potatoes are tender, about 6 minutes. Meanwhile, lightly beat the eggs and egg whites in a medium bowl. Reduce the heat under the skillet to  medium; add the eggs and cook until almost set, lifting the edges frequently with a spatula to let the  uncooked egg flow underneath, about 3 minutes. Sprinkle the feta over the frittata. Cover the skillet;  reduce heat to low and cook until the cheese melts slightly, about 3 minutes more. Cut in 4 wedges

Nutritional Information:

Serves 4
Calories: 165
Fat:  4 g
Carbs: 15 g
Fiber: 1 g
Protein: 10 g

3 Weight Watcher points

1 serving of frozen shredded hash brown potatoes
1 egg
1 egg white
2 Tbs skim milk
thinly sliced tomato (I used a Roma tomato)
1 oz of reduced fat cheese
salt and pepper to taste

Preheat the oven to 350 degrees. Take a ramekin that holds about 15 oz and spray with non-stick spray. Layer the hash browns in the bottom of the ramekin. Beat the egg, egg white, milk and salt and pepper in a small bowl with a fork. Pour over the potatoes. Lay thinly sliced tomato on top. Bake for 20-25 minutes until almost set. There will still be some liquid in the middle of the dish. sprinkle with cheese and bake 5 more minutes. Let sit for 3-5 minutes.

This dish can easily be doubled, tripled, etc either baking each serving in separate dishes or in one big casserole, although you will definitely need to bake it longer, more like 45 minutes.

Nutritional Information:
Calories: 237
Fat: 7 g
Carbs: 25 g
Fiber: 4 g
Protein: 20.5 g

4.5 WW points

This is a versatile item to make.  You can use whatever you happen to have around.  Here is how i made mine:

1 whole wheat, low fat, high fiber tortilla
1 egg
1 egg white
1 serving of shredded hash browns
1/2 oz of low fat cheese
2 Tbs salsa
salt and pepper

Lay the tortilla on a plate and set aside for now. Cook the hash browns according to the package directions.  Lay the hash browns down the middle of the tortilla.  Scramble the egg and egg white together, add salt and pepper to taste.  Place the scrambled eggs on top of the hash browns.  Top with the cheese and salsa.  You can either roll the tortilla up or fold burrito style.

This would also be good with less hash browns and maybe some bacon or ham added.

My burrito was 5 WW points.  Yours may vary depending on your ingredients.

I stole liberated borrowed the idea for a fake egg salad sandwich.  I read about it and my first thought was “that’s weird”.   My second thought was “that is a really good idea.”  I love egg salad.  But I hate hate hate fat free mayo and can barely tolerate low fat mayo.  I can only tolerate low fat mayo if it is a thin layer on a sandwich, not the globs of it I would need to make a true egg salad.  I think it has this weird chemically sweet taste.  As much as I like real mayo I’d just rather go without.  But reading about Roni’s sandwich gave me hope.