Here are a few recipes that highlight some of the wonderful opportunities waiting for you on your Viking griddle:

Chef Scotty’s Red Flannel Hash

Ingredients:

2 + 4-5 Tbls. Olive oil
2 Tsp. Butter
2 cup Frozen hash browns
2 cups Diced corned beef (1/8” square)
1 cup Diced canned beets (1/8” square)
1 cup Diced onion
1 cup Diced green bell pepper
½ cup Heavy cream
Pinch Ground nutmeg
Salt & Pepper to taste
4 – 6Eggs
2 Tbls. Olive oil

Method:
Pre heat your Viking griddle to 450 degrees.

In a large bowl, combine the hash browns, corned beef, diced beets and gently fold. Add the heavy cream, ground nutmeg and a little salt & pepper, fold again.

Glaze your griddle with 2 tablespoons of olive oil. Spread the onions and peppers over the griddle. With a large spatula, fold the onions and peppers on the griddle until the onions become translucent, but not brown. Remove the onions and peppers and add to the hash brown mixture and fold in gently.

Glaze the griddle with 4 to 5 tablespoons of olive oil. Add the hash mixture to the middle of the griddle. Spread with the edge of a large spatula, the hash mixture to cover the entire griddle with an even mat.

Resist the temptation to move the mixture around on the griddle while it creates that golden brown finish. Six to eight minutes after you cover the griddle, check the hash brown by lifting the leading edge with a spatula. If it releases easily and has that golden brown finish, cut the hash browns vertically down the middle with the edge of the spatula. Then cut them again horizontally in to six equal servings. Gently flip each serving to brown the other side. Five minutes is plenty to finish the hash. Remove each serving to heated serving platter and store it in your Viking warming drawer until you’re ready to serve.

When you are ready to serve, reduce the heat on your griddle to 300 degrees. Wipe your griddle with 2 tablespoons of olive oil and crack your eggs, evenly spaced across your griddle. Cook the eggs sunny-side up and place on each serving of your hash browns.

Done correctly, this breakfast item should inspire you to return to the warmth of your bed immediately after you have finished! Let’s face it, that’s as good as your day is going to get!

Chef Scotty’s Late Night Dim Sum

Ingredients: 1 bag Frozen dim sum (Asian dumplings)
4 Tbls. Canola oil
1 cup Water
3 Tbls Light soy sauce
3 Tbls Dark soy sauce
3 Tbls Red rice vinegar
1 tsp Hot chili oil
1/2 tsp Granulated sugar, or to taste
1 clove Garlic, peeled and chopped
1 tsp Minced ginger
1 stack Green onion chopped

Method:

Pre-heat your Viking griddle to 350 degrees.

Glaze the griddle with the canola oil. Place the dumpling on the griddle, keeping them close together, but not touching each other. Let them brown for 4 – 5 minutes. After the contact side has developed a crunchy brown crust, pour the water in the middle of the dumpling group. Caution: pouring cold water on a hot griddle with oil will cause a violent reaction. Not only is there a great deal of steam, but the combination hot oil and water will cause a lot of splattering.

For that reason, have a domed pot top ready in the other hand to capture as much of the steam as possible, minimizing the splattering of oil as well. Cook dumplings covered for another 8 minutes or until the dumplings are tender.

While the dumplings are cooking, combine the remaining ingredients in a medium mixing bowl and whisk well. Taste and adjust the sugar, transfer to a small serving bowl.

Plate the finished dim sum on your serving plate, add the dipping sauce and garnish with chopped green onion. All that is left to do is celebrate life . . . Asian style!

To clean your griddle, let the griddle cool to touch, wipe with canola oil and a paper towel! Done!