I’ve previously claimed to not really like cauliflower but, you guys, I am SOLD!!! My fabulous mother in law brought a cauliflower gratin over for our Thanksgiving feast that I thought was really tasty. So I thought, why not kick it up a notch? I […]
Poison ivy is not an experience I’d recommend. I was moving some of my raspberry plants last weekend out of an area that I knew had poison ivy into a better spot without poison ivy in it. Well, I forgot to wash my gloves and used them the next day to plant tulip bulbs. It now looks like I boiled my arm and pretty much feels like it too. It’s healing quickly, however, thanks to a homemade calamine lotion and jewelweed herbal salve recommended by my darling sister. Having other like-minded peeps in the family to share home remedies with makes me happy as those remedies are often what works best. There’s a reason they get handed down generation after generation, they work… like a recipe for tried and true comfort foods. Having needed a bit of comfort food this past week, I made up another batch of breakfast sausage and used it in this recipe for hangover hashbrowns, a true breakfast comfort food.
Now, hangover hashbrowns aren’t my original idea. There’s a wonderful family diner down the road that creates a killer breakfast every day and one of my favorite items on their menu is called hangover hashbrowns. Shredded potatoes are gleefully sauteed in butter until they are browned and lightly crisped on the outside. Then these are topped with a crumbled breakfast sausage, a simple pepperjack cheese sauce, topped with an egg done however you like and then completed with a generous sprinkle of pickled jalapenos. My absolute favorite is to top this hangover hash with an egg prepared sunny side up or poached/basted so that when you break it open with your fork, you get all of that delicious yolky goodness like a gravy to intermingle with the tangy spice of the jalepenos and makes each bite pure breakfast bliss.
Hangover hashbrowns are quite possibly my favorite breakfast since they provide protein with the sausage and egg, a little carby goodness from the hashbrowns, some veggies and that pleasing gooeyness with the cheese sauce. The hit of spice from the jalepenos wakes me up and gets me going especially if I’ve also added a dash of cayenne pepper sauce. It’s my perfect combo for brunch and quite possibly the perfect cure for a hangover, not that I’ve ever needed one 😉
- 2 cups shredded hashbrown potatoes (fresh or frozen)
- butter or olive oil
- 1 red bell pepper, diced
- ½ onion, diced
- ½ pound breakfast sausage (homemade if possible)
- 2 eggs
- ½ cup shredded pepperjack cheese
- 2 tablespoons heavy cream or coconut milk
- pickled jalepenos
- chives for garnish, optional
- salt and pepper
- In a large frying pan, melt butter or olive oil and add shredded potatoes, onion and bell pepper.
- Sprinkle with salt and pepper and stir to combine.
- Cook hashbrowns flipping occasionally until they get browned and lightly crisped.
- While hashbrowns are cooking, fry sausage until cooked through. Remove from pan and set aside on paper towels to drain.
- In a small saucepan, combine cream and shredded cheese. Heat until well combined and smooth. Keep warm.
- In the same pan as you cooked the sausage, drain excess grease (leave just a little) and fry your eggs anyway you like them.
- To place, divide hashbrowns between plates and top with crumbled sausage, cheese sauce, egg, pickled jalepenos and garnish with chives.
If your sausage is in links, just cut it up into bite size bits.
This week my littlest little went off to kindergarten embarking on a new adventure for himself and spreading his wings. Of course, that makes me a little teary-eyed because the house feels a little too quiet but I welcome the change. I’ve been home with […]
We usually do a large firework display in our culdesac with friends and neighbors for Independence Day. This year might be a little less fancy as we weren’t able to get any really good fireworks from the next state over. Instead, I’m going to let this pineapple salsa be the foodie fireworks while we watch a smaller display this year. Either way, good company plus good food, means a really good time.
Pineapple salsa might just be my new favorite summer snack food. Loaded with fruity salty sweet goodness, the flavors simply dance on your tongue and are perfect paired with chips or smothered over chicken or chops. I’m not usually a fan of salty sweet parings but the slight zip of spiciness balances out to a tropical tastiness only pineapple and jalapenos can provide. Bite by bite, I’m reminded of many moments lounging poolside in the Mexican Riviera. Minus the handsome helpful poolboy, of course. I’ll have to have hubby fill in for the role of poolboy and keep bringing me pineapple salsa and fresh made pina coladas 😉 Alas, I may have to settle to scarfing down this healthy snack by the campfire instead as we’re heading out camping soon for a 3 night getaway in one of Minnesota’s abundant forest landscapes. I’m excited for this pineapple salsa but even more excited to just be escaping the demands of daily life and getting in touch with nature. I hope all of you enjoy a Happy 4th of July too!
- 2 cups fresh pineapple, finely diced
- 2 tomatoes, seeded and diced
- 1 small onion, diced
- 1 jalapeno, seeded and finely diced
- 1 clove garlic, minced
- ¼ cup cilantro, chopped
- 2 tablespoons lime juice
- ¼ teaspoon salt
- Place all ingredients in a bowl and stir to combine.
- Enjoy with chips, or on top of chicken, chops or sweet potatoes!
So many delicious things come in small little bowls. Olives are one of my favorite snacks and I put them in sauces and dishes quite often since they have healthy fats and taste so darn good! I use olives and their brine as a salt replacement in soups on occasion for a unique flavor or I top them with a spoonful of olive tapenade as a garnish. Olive tapenade is a marvelous multipurpose medley of salty, lemony goodness.
For this kalamata green olive tapenade, I mixed a variety of green olives with kalamata as they each have a unique flavor. Blended together, they are simply heaven! Combined with a touch of lemon, capers and parsley, a mixed olive tapenade is an easy go-to dip for veggies or a spread on crackers or sandwiches.
I recently found a super fun recipe book called Not Your Mama’s Canning Book which has me all inspired to venture out beyond the typical jams and tomato sauces. I’m totally going to try canning this olive tapenade for easy gift giving and ready-to-go, no prep appetizers!! Wish me luck 😉
- 1 cup mixed olives (kalamata, nicoise, picholine, etc)
- 2 cloves garlic
- 1 tablespoon capers
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley (or try a combo of parsley, basil and oregano)
- sprinkle of black pepper
- Place all ingredients in a food processor and process until desired consistency.
- Use tapenade as a dip or spread for appetizers. Also delicious as a soup garnish or on meats, pizza, sandwiches and burgers!