Easy Like Sunday Morning; Garden Hash

Some of the best dishes come about with little fuss and when you encounter the dreaded, "Oh, no, we are out of..." 

Well, that's what happened this morning.  I had already started the potatoes for breakfast when I realized I had used up all the eggs the other morning when when we were getting ready to visit EPCOT with family.  My father-in-law had free tickets and he treated us to the fun-filled day.  But you know how it is when you are cooking breakfast, trying to get ready and clean the kitchen at the same time.  I barely even recall eating, let alone remembering how many eggs we used. 

So this morning when I went to reach for the eggs, there were none.  But knowing we are going to be eating lunch in a few hours after swimming, we decided to opt for something light.  My husband suggested that I turn these wonderful potatoes into a garden hash. 

Here is a quick recipe that you can enjoy on an "easy" Sunday morning.  You can start with the packaged potatoes that you find in the refrigerated section of your grocery store as they take less time to cook.

Serves 2.

 

Ingredients

1 tbs. Canola oil
10 ounces home style potato slices (store-bought)
1/2 tsp. seasoned salt
Freshly ground pepper, to taste
1/2 tbs. butter
2 medium banana peppers, sliced and seeded
1/8 cup sliced sweet onion
1/8 cup diced tomato
1/2 tsp. dried thyme



Suggested:  Green or red pepper sauce for passing at the table

Directions:

Add canola oil to a heavy or cast iron skillet.  Heat over medium-high heat.  Add the sliced potatoes.  Sprinkle the seasoned salt and ground pepper over the top side.  Flip once potatoes are browned to your liking.

 

TIP:  We like some crunchy parts when we make fried potatoes, so I flip some of the potatoes sooner so that they don't all turn out charred.  Probably not a chef's technique -  most flip them all at the same time - but we like it that way.  You can adjust the cooking  time for the way you like your potatoes. 

Once the potatoes are flipped, cook for about another two minutes. Add in the butter, the banana peppers, onion and tomato.   Add in the dried thyme.  Continue to cook just until the butter is melted and the vegetables are still crisp and firm to the bite. 

Serve with green or red pepper sauce. 

It's that easy. 

See you soon!

Holiday Breakfast - Eggs with Smoked Salmon and Capers

Family coming in from out of town for the holidays?   If you're going to have a house full of people and you're already planning to spend half the day in the kitchen cooking an early dinner, take a break for breakfast. 

This egg dish is very easy to prepare.   It's fancy enough to serve with champagne if you're making a brunch, and simple enough for a quick morning bite with hot coffee or tea. 

If you are planning on serving your main meal about two or three in the afternoon, this breakfast is perfect for those occasions.  It will keep your guests happy and full until dinner is ready.   

Eggs with Smoked Salmon and Capers

Serves 4.

8 large eggs, beaten
1/8 cup 2% milk
2 tablespoons Low Fat  Cream Cheese with Chives
4 ounces Smoked Salmon, chopped
1 tablespoon chopped Capers (rinsed)
Freshly chopped Chives for garnish (optional)
Hot Sauce for passing at the table

Other:  Butter flavored cooking spray

In a medium bowl, beat eggs well.  Add in milk and whisk in the cream cheese. 

Add in the smoked salmon and capers and give it a quick stir.

Spray skillet with cooking spray.  Heat skillet over medium heat.

Pour in egg mixture.   Work with spatula so that the eggs fluff up as they cook.

Serve with whole wheat toast.   Top with fresh chives and hot sauce.