Loaded Breakfast Potatoes

I love loaded potatoes in restaurants, so have modified them to make at home.  Use the microwave for the potatoes to save you about 10 minutes.  I also use thin-skinned red potatoes instead of russets to eliminate peeling time.

Loaded Breakfast Potatoes

1 1/2 lbs. red potatoes, cubed
1/4 lb. bacon strips, chopped
1/4 C cubed fully cooked ham
1/4 C chopped green bell pepper
**I also add about 1/8 C chopped onion---optional)
1 C (4 oz.) shredded cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Sour cream (optional)
2 green onion, chopped (optional)


Place potatoes in a microwave-safe dish and cover with water.  cover and microwave on high for 4-5 minutes or until tender.  Meanwhile, cook bacon over medium heat in a large skillet until crisp.  Remove to paper towels with a slotted spoon.  Drain potatoes; saute in bacon drippings until lightly browned.  Add the ham, cheese, salt, pepper and bacon.  Cook and stir over medium, heat until cheese is melted. 
Serve with sour cream and a sprinkling of green onion if desired.

Serves 6

Grand Marnier French Toast

I've received rave reviews whenever I've served this.  I described the dish to my husband and told him how I'd passed the recipe to my niece when she married.  I wonder if it's become a tradition or family favorite in HER home? 
Grand Marnier French Toast

6 eggs
2/3 C orange juice
1/3 C Grand Marnier
1/3 C milk
3 Tbsp. sugar
1/4 tsp. vanilla
1/4 tsp. salt
Finely grated peel of 1 orange
8 (3/4 inch thick) slices French Bread
3-4 Tbsp. butter
Powdered sugar * (Optional, but come on, it's prettier at the end, with it)
Butter
Maple Syrup

Beat eggs in large bowl.  Add orange juice, Grand Marnier, milk, sugar, vanilla, salt and peel and mix well.  Dip bread into egg mixture, turning to coat all surfaces.  Transfer to baking dish in single layer.  Pour any remaining egg mixture over top; cover and refrigerate overnight, turning occasionally (liquid will be absorbed). 
Melt butter in large skillet over medium-high heat.  Add bread slices in batches and cook until browned, about 8 minutes.  Cut bread diagonally.  Arrange on platter and sprinkle with powdered sugar.  Serve immediately.  Pass butter and maple syrup.