Saturday, January 5, 2013

Happy New Year

Hello, it's been a while. I took a little break to clear my mind. Maybe get a little perspective on this blog thing.

It's still true. I love cooking a and i like writing.  Since the last post, I played some games, won a chili contest at the j o b, (is it kosher to beat your boss?) oh, yeah,  and started a novel. historical fiction with a little magic. ( she grins her Cheshire cat grin).

We had a fabulous Christmas dinner followed by a great brithday lunch at Zio's. That was so good. yum.
Then the new year came, an I got the flu. Yuck but i seem to be on the mend.

Since I've been down, i have come up with some interesting soup recipes, which I will share in a bit.
So, Happy New year, and I think we will start with breakfast.

Potatoes are so good. they are warm and comforting. I think that's why they are such a popular comfort food.

This used to be a favorite breakfast. I used to make it every Sunday morning. It's kind of like Potatoes O'Brien, except that the potatoes are shredded. One of my Grannies used to make us hash browns when we go visit. Funny how food can trigger memories.

With a big plate of potatoes veggies and eggs, I'd then watch a little football, and have a yummy brunch.
It's basically a cookie scramble with a special twist.

This makes 2 generous servings.

1 large russet potato
1/4 onion diced
1/4 cup diced bell pepper
1/4 cup sliced mushrooms
2 eggs
2 oz sharp cheddar cheese
3 oz cooked sausage, crumbled
4 Tbls sour cream
4 Tbls chunky salsa
2 Tbls olive oil

Clean and shred the potato. add the olive oil to a large non stick pan over medium heat. add potato when hot. Fry till crisp on one side then flip. Don't stir let it cook in in one piece. After the hash browns are crispy on both sides, take out of the skillet, place on an oven proof plate. set in a 200 degree oven to keep warm.

In the same skillet, cook the sausage crumbles, onion and bell pepper. 5 minutes before finished add the mushrooms.

top the hash browns with cheese, and the onion pepper mixture. wipe the skillet and fry the eggs.

split the potatoes in 1/2 top each half with a fried egg, Each gets 2 tablespoons of sour cream and salsa

No comments:

Post a Comment

Gluten free Gnocchi

Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good...