Most of my recipes come out of thin air.  Lots of trial and error from what I have on hand, or what looked good that day at the grocery store.  I excel in the ‘create something from nothing’ realm.

This dish was born the morning after my little sister’s bachelorette party.  We had a super sized adult slumber party, complete with decadent food, drinks and ice blocking.  Wild and crazy we were.

The seven of us that were left in the morning woke up starving.  The events from the evening prior led us straight to the kitchen to fill our rumbling, some turbulent, bellies.

Upon scouring my culinary domain for a suitable breakfast, I came up with this satisfying, yet sassy number.  I watched the first of the guests as she took her bite.  I must have looked like a child waiting for their parent’s life changing approval.  Thankfully she gave me an enthusiastic thumbs up.  Each of the slumber crew loved it so much they stayed for lunch, and dinner.  I was more than happy to oblige.

So, when Klondike Brand Potatoes contacted me to be a part of their *Pile on the Produce promotion and Giveaway, I knew exactly what I was going to make.

Before I give you the recipe for this to die for lean and mean crepe machine, I’ll explain Pile on the Produce.  It is a national retail promotion in which retailers build potato displays to promote the health benefits of potatoes.  Klondike Brand is encouraging families to incorporate as much produce as they can into meals.

Bloggers like myself have been asked to come up with recipes that use potatoes and at least two other produce items in a healthy dish.  By doing this they are hoping to spark your creativity in using the vitamin packed spuds and produce.

To reward all my readers for being such loyal fans, Klondike and I will be doing a giveaway each week in September.  There will be a total of 4 winners that will receive a potato prize pack directly from Klondike.  Each week I will randomly pick a winner from the entries. Drawings will be done every Sunday at 9 p.m. PST. (unless otherwise stated).

To enter, subscribe to Decadently Fit, like DF’s Facebook, follow DF on Twitter, or Instagram.  If you already do, send your friends.  Have them subscribe to DF’s blog, like the Facebook, follow Twitter or Instagram.  After they have done any of the items listed have them post anywhere on the pages that you sent them.  Good luck!

Now the crepe.

A combination of crispy Klondike Rose potatoes, sweet red bell pepper, and onion are warmly wrapped in an egg white blanket, only to be topped by a velvety hollandaise made with fat-free greek yogurt.

Sound good?  Then get up and go make this as a nice Labor Day treat for your loved ones.
Happy Labor Day!

For your drooling pleasure…

Recipe

Potato Hash

4 Klondike Rose Potatoes, scrubbed, coarsely grated

1/2 of large red onion, diced

1/2 green bell pepper, diced

1/2 tablespoon coconut oil

1/2 tablespoon olive oil

salt & pepper to taste

Pre-heat your oven to 140 degrees.  Heat an oven safe medium skill over medium high heat.  Saute the bell pepper and onion for 3 – 5 minutes.  Stir the potatoes in with the bell pepper mixture.  Season with a pinch of salt and pepper.  Create an even layer in the pan, and put the lid on for 3 minutes.  Remove the lid and flip the potatoes.  Repeat til potatoes are soft.  Then repeat without the lid until the potatoes are crispy.  Keep warm in oven without lid on.

Skinny Hollandaise (adapted from a recipe by Deantini)

6 oz. plain greek non-fat yogurt

2 teaspoons lemon juice

3 egg yolks (room temp)

1/2 teaspoon sea salt

1/2 teaspoon Dijon mustard

couple dashes Tabasco

Use a double boiler or (since I don’t have one) place your kitchen aid mixer bowl over a large pot of simmering water.  Whisk yogurt, lemon juice, egg yolks well.  Heat over simmering water, stirring frequently, until sauce has thickened, approx 15 min.  Sauce should be smooth and thick.  Remove from heat and stir in salt, mustard, and Tabasco.  Sauce can be stored up to a week in the fridge.

Crepe

5 egg whites, beaten

Olive oil in a misto sprayer (or non-stick spray)

2 cups baby spinach, ripped into bite size pieces

smoked paprika (optional)

Spray a small saute pan with a small amount of oil.  Divide the mixture into 2 or 4 servings.  Use either 1/4 of the mixture or 1/2 depending on your decided portions.  Pour egg white into hot pan and swirl, coating the entire bottom of the pan.  Put pan back on flame and cover for 1 minute.  Uncover and gently flip, cooking the other side completely.  Do not over cook.

To assemble:

Place the crepe(s) on a plate.  Fill each crepe with the potato hash,  some of the spinach, roll up and place seam side down.  Top each crepe with 2 tablespoons of the hollandaise,  and sprinkle with the paprika.

*Oh and don’t forget to go to the Klondike web page where you can be one of four winners to receive an Ipad2!  You can also get a great coupon here.

Disclosure: I was provided with a 5 lb bag of Klondike Rose Potatoes and The Culinary Guide to Klondike Potatoes from Potandon Produce L.L.C. as part of the Pile in on the Produce Promotion.  All opinions are my own.