Kjome Hash

My favorite breakfast is some type of hash because you can do an easy fridge clean and it's always yummy!!

You can use packaged hashbrowns but I was out so I cubed a couple of peeled potatoes.

Put potatoes that you seasoned with salt, pepper and garlic powder and 1/4 chopped onion into a pan with a 1/4 cup water over medium heat.  Cover and cook until water is gone, you'll only need to do this with cubed potatoes, helps them cook through.  Add couple tablespoons of your favorite oil or butter and fry until crispy.  Season to taste.

Throw in the fridge!  In this case it was some chopped peppers, spinach, chopped tomatoes and some left over chopped bacon (sometimes I use ham or steak or chicken..whatever is in the fridge) and diced avocado. Give it a good toss.  If you don't like crunchy peppers, add them when you add the butter to the potatoes so they have time to soften while the potatoes crisp up.  You can also throw in some of your favorite cheese if you want.  Season to taste.

Fry two eggs to your liking.  I like over medium because it makes kind of a sauce for the hash.  Top your hash and squirt your favorite hot sauce and serve!!

Egg on a Nest

I couldn't think of anything clever to call this but it's my new FAVORITE thing to have for breakfast.  Like I seriously crave this.  And, the BIG bonus is, it's not a lot of calories and it's filling!!

It starts with spaghetti squash that you've made and have waiting patiently in the fridge to eat at a later time.  Spaghetti squash is my new "go to" vegi because I'm trying to eat less pasta and potatoes.  Depending on the pasta recipe, I not only don't mind the squash, I like it.  But, I'm not trying to fool myself that it's pasta.

I also apologize that I don't have complete step by step photos.  But you guys have been cooking with me long enough to figure this out right? 

So to start this party, put about a 3/4 C spaghetti squash into a non stick frying pan with 1 Tablespoon chopped onion over medium heat.  Sprinkle with salt and pepper and you can do a spray of two of spray butter if you wish.  You can also throw in some leftover meat (in this case a couple pieces of ham) and chopped peppers.  Stir it around until it's hot, about 2 minutes.  Add a handful of spinach and a couple drops of olive oil OR a few drops of hot pepper oil (you can get that in the Asian Aisle and it adds some nice zing but be careful, it's pretty hot) 

Cook until spinach is wilted.  Put on a plate.

Hold your pan off the flame for a minute to cool, turn your heat down a little and  add a couple of drops of Olive Oil to your pan and make an over easy egg.

Put egg on top of your nest and break the yolk letting it mix in with the nest below.  It has almost a creamy sauce effect.  YUMMY!!

Deviled Eggs

I'm guessing over the next couple of days, you are going to have some hard boiled eggs you don't know what to do with. So, I thought I'd show you how to make Deviled Eggs.

 I'm one of those people that actually make Deviled Eggs a few times a year. I don't do anything fancy like adding shrimp, I just make the "basic" Deviled Egg because I think the majority of people who see a deviled egg are expecting only that. 

They are fairly easy to make, once they are peeled. I have tried every trick I've read about the "easy" way to peel eggs. I've used fresh ones, older ones, chilled them, left them warm. The bottomline is...sometimes they peel easy and I LOVE making them. Other times, they completely SUCK to peel and I tolerate making them.

 It does make it worth your frustration on those hard peeling days because everyone is excited to see them. One of my friends told me it reminded him of being a kid and his Mom making them. And, I'll be honest, my daughter actually likes to make them so she is pretty much the deviled egg maker in our house now.

Deviled Eggs was not something I liked until a few years ago, I still don't "love" them but I've learned to like them. See there is hope for my fussy kids;)

So, let's get started.
Dozen Hard Boiled Eggs
1/2 - 1 C Miracle Whip
2 t Yellow Mustard
Pepper to taste
Paprika

Put your eggs in a saucepot, cover with cold water and bring to a hard boil. That means there are LOTS of bubbles going on. Cover with a tight lid and turn off the heat. Set your timer for 10 minutes and leave the eggs alone..no peeking. When the timer beeps, put the pot in the sink and turn on the cold water. Run the cold water for a couple of minutes. Let the eggs sit in the cold water, either in your sink or in the fridge until the eggs have cooled down. One of the theories is the colder the egg the easier to peel, well I've explained that above so I'll leave it up to you to decide.

Peel your eggs, there is this fine layer on the egg that is attached to the shell for the most part, as you're peeling you will notice it...make sure you get that off or your egg will be a bit tough to the bite. Rinse to make sure you have to shell left on the egg. Set on paper towel and go to the next one. I typically plan that at least one egg is not going to peel pretty and I'll just be using the yolk. If that doesn't happen..BONUS:)

Slice your eggs in half, I like to use a serrated edge knife because it seems to cut easier. Dump your yolks in a bowl, put whites on a plate. After you've got all the yolks in the bowl, get a fork and give them a good mash. Make sure you don't have any big pieces, you want nice smooth filling and big pieces will turn into lumps when you add the Miracle Whip. After you have the yolks mashed, add 1/2 C Miracle Whip, 2 t mustard and a couple of shakes of pepper. Give it a stir. You are going to need about another 1/4 C of Miracle Whip to make it nice and light so add that now. Taste it, do you want more Miracle Whip or pepper or mustard? Add it now.

Ok, now you have options. If you have a cake decorating bag and a star tip, I recommend that because it's the prettiest. You can also just use a spoon and spoon the yolk filling into the egg whites. Or you can put the yolk filling into a ziploc, I would recommend a gallon size. Spoon all the filling into one corner. Cut the corner off..HOLD ON...cut a very small piece off the corner. You can always cut it bigger but you can't make it smaller if you go crazy;) What you want is an opening big enough to squirt the filling into the egg without it blobbing out and making a mess. Does that make sense. I hope so because I don't have a photo, sorry.

Fill the middle of your eggs, you'll probably have more filling than eggs and that's ok. Sprinkle with Paprika if you wish to make them look a little prettier and you're done. Put them in the fridge for about an hour, not more than 6 to chill. OK, you can make them a day before but they can sometimes get a little squishy so if you do that, put a paper towel under the eggs to help with that.
We're gonna pretend this is a dozen. Cold water and eggs on high heat.
Here's the start of the boil, wait until it's really bubbling before you cover and turn off the heat.
Cut your eggs in half like this.
Here are your yolks.

Mash them up really well with a fork.

Add your Miracle Whip, Mustard and pepper. The filling should be thick enough to stick to a spoon but not so thick that it doesn't taste creamy in your mouth..hope that makes sense.
Fill your eggs. These were done with a large star tip. If you don't have one, not a problem.
Sprinkle with Paprika and you're done.

Dying RAW eggs

I think I've shared this before but I wanted to let you know one more time that if you're a house that doesn't care for boiled eggs or you need to make a few dozen because you have more than one child, dying raw eggs works just fine.  I know this because I did it my entire childhood and my kids have done it for theirs. 

Just make sure you label them in your refrigerator because I had a visiting Aunt who took one out of our fridge and sat down to have a little snack while watching television.  She proceeded to crack raw egg all over herself and she was a tad bit startled.  When my Mom explained that we dyed raw eggs, she gave my Mom a puzzled look and simply put the other egg back in the fridge;).

Dying some eggs

I cannot believe Easter is almost here.  Having Easter in March is kind of a bummer for people who live in Minnesota because the weather isn't always the best or ground dry enough for an egg hunt.  I won't think about that right now, we'll figure it out. 

 

But today's post, well it's genious!!  I think it was my friend Lauri who did this last year and OH how I wish I would have thought of this years ago.  Would have saved some hands that were sometimes dyed for days.

 

What you'll need is a small whisk.  This one was from our hand mixer but you can buy them at the dollar store for a buck.  Or you can use a larger whisk, you just need larger glasses for the dye.  At any rate, pop the egg in and dip.  Turn the egg and tip again.  Claire loved it.

Scotch Egg on a STICK

We're getting closer. The State Fair is almost here!!! I can smell the grease heating up and can't wait to see the new creation on a stick. This is one of Craig and Max's favorite things so if you can't make it to the fair (I can't wrap my brain around that;), make this at home.

What you'll need:

1 lb of Pork Sausage
3 hard boiled Eggs
3/4 C Bread Crumbs
Crisco for frying
Maple Syrup for dunking

Pat out a patty of Pork...say that 5 times fast;)

Put your egg in the middle

Wrap the egg with the sausage, essentially making a big meatball.Roll in breadcrumbs

Heat your Crisco. I used a smaller pan so I wouldn't waste oil and it worked fine doing a little over half at a time for about 2 minutes per side.

Cut and serve with maple syrup

IF you cut it in half and the sausage is pink around the egg~that happened only 1 out of 3~I just toothpicked it back together and fried for another minute.

Vegi Quiche

Dylan has decided for the second time in his life that he doesn't want to eat meat. The first time he was going into 7th grade. I went and bought a bunch of vegetarian things for the freezer and simply let him eat sides. He lasted about 2 weeks. This time I think he means it.

I never really liked meat until I was pregnant with Claire so I have the ability to cook without meat, I just don't because it's not what the majority likes.

Since Dylan is my biggest supporter of trying new recipes, I thought I would be a bit more supportive this time around.

What you'll need:

Pie Crust ~ I used one of those refrigerator ones in my 9 inch pan but you could buy the frozen too or you could go really crazy and make your own

1-2 C Fresh Spinach chopped
1 Green Pepper chopped or a mix of colored peppers
1 small onion chopped
Drizzle Olive Oil
6 large Eggs beaten
1 1/4 C Cream ~ I used Whipped Cream
1 t Salt and Pepper
1 1/2 C Favorite Cheese ~ I used half Pepper Jack and half Monterey Jack

Saute your peppers and onions with a drizzle of Olive Oil a couple of minutes to get the crunch out.

Put your crust in your pan. Next throw in your spinach, top with the peppers and onions. Top with cheese.

Beat your eggs, cream, salt and pepper together well..I actually gave it a whirl in the blender so it was nice and mixed up and gently pour over the toppings.

Bake at 375 for 40-45 minutes until the eggs are set in the middle. Serves 8. I actually like the better as left overs.

Saute the peppers just a few minutes. You want to get the crunch out but not soggy.
Chopped spinach on the bottom and the vegis come next
Assorted cheese goes next
Give the eggs, cream, salt and pepper a whirl in a blender or just use a whisk and whip the crap out of the eggs.
Pour eggs over the top
Truth be told, I gapped a bit on getting it out of the oven so it's a little dark on top but it tasted great.

Breakfast Casserole

I found this recipe here and changed it a bit based on comments. I was really skeptical that eggs could cook for 10-12 hours in a crock pot and I was correct, the recipe was done in 5 or at least that's when I checked it. I think 4 hours would have actually worked even better.

It was very tasty and I'd make it again. I would put it all together, put it in the fridge and have the first person up turn it on. You can also use whatever cheese you like or vegi's~we thought mushrooms would have been a good addition.

32 oz bag of frozen Hashbrowns~I forgot these at home so I used a bag of refrigerator ones and they worked fine
Green Pepper chopped
12 Eggs
1 C Milk ~ I used skim
3/4 brick of Pepper Jack ~ shredded or sliced thin
1/2 brick of Cheddar ~ Shredded or sliced thin
1 package Turkey sausage chopped and cooked ~ or 1 lb breakfast meat, cooked and chopped
2 t Thyme
1 t Salt
1 t Pepper
1 t Greek Seasoning

Spray crockpot with cooking spray. We're going 3 layers here:

Layer one..1/3 hashbrowns, 1/3 meat, 1/3 green peppers, 1/2 of the Pepper Jack, 1/2 t Salt, 1/2 t pepper and 1 t Thyme.

1/3 hashbrowns, 1/3 meat, 1/3 green peppers, Cheddar cheese, 1t Greek Seasoning

1/3 hashbrowns, 1/3 meat, 1/3 green peppers, 1/2 of the Pepper Jack, 1/2 t Salt, pepper and 1 t Thyme.

Pat down. Whisk eggs and milk until combined and pour over top. Crock on low for 4-5 hours.

Sorry, I don't have a photo. I made it up at a cabin and forgot my camera but I promise it looks like any egg bake you've ever eaten.

Crash Potatoes and Egg Scramble

I saw these on Pioneer Woman Cooks and had to give them a try. I, however had to add cheese. Potatoes taste better with cheese in my opinion but I'm sure they taste good without as well. They are a great and easy side dish AND awesome left overs. I use them for a base for an egg scramble...I think I like them best that way. I'll show you how to do both.

You are going to need:
Baby Red Potatoes
Olive Oil
Salt and Pepper
Thyme~I used dried
Cheese~I used Havarti and Pepper Jack

Boil potatoes in salty water until they are fork tender. Drizzle jelly roll pan (that's a cookie sheet with an edge to me) with Olive Oil. Put Potatoes on the pan and smash with bottom of a cup or potato masher. Brush liberally with olive oil and/or butter. Pepper and salt liberally, I use kosher salt, it seems to hang on a bit better. Remember potatoes need salt, they don't taste very good without. Sprinkle with Thyme. Bake at 425 for 20-25 minutes or until golden brown. Remove from oven and top with some of each cheese. Either toss back in the oven for a minute or tent with aluminum foil to melt cheese.

Egg Scramble
Leftover Crash Potatoes
2 Eggs mixed up
1/3 C Ham chopped ~ I keep chopped ham in the freezer for quick breakfast additions, if you don't, you can purchase a thick slice of deli ham and chop up, leave the meat out or use whatever meat you have on hand.

Put a few potatoes on a plate, microwave a minute to heat. Thrown ham in a pan with a tablespoon of butter. After it's heated through, throw in your eggs. Season to your liking and scramble around. Throw on top of your potatoes. You can top with more cheese or salsa if you like but I think it's good just like this.
Start with cold water that is well salted. Add potatoes, turn on the water and boil until they are fork tender about 10-15 minutes depending on the size of potatoes. What that means, is poke with a fork and it should go in easily but not fall apart, if they fall apart when poked, they are too done. Pull the potato out with the fork. Drizzle a cookie sheet with an edge with some Olive Oil, a couple tablespoons should work.
Put the potatoes on the cookie sheet.
Smash your potatoes with a potato masher or the bottom of a glass works too.
After you've smashed all the potatoes, you are going to season with salt (I use kosher because it hangs on better but you can use regular table salt), pepper, pinch of dried Thyme, fresh would be good if you had it but I didn't. Put in a 425 oven for 20-25 minutes until golden brown.
Out of the oven and topped with cheese, that amount is up to you or you can leave the cheese off. Throw back in the oven to melt cheese or tent with aluminum foil to melt.
Done:)
Now on to the leftover potato breakfast scramble.
Potato leftovers, throw in the microwave for a minute or two to heat through.
This is about 1/3 C chopped ham and 1 T butter. I don't usually use butter when I'm scrambling eggs but it kept the ham from sticking better than cooking spray.
Throw your eggs into the pan and season to your liking. This is just two eggs that were whisked together, nothing was added to the eggs. If I'm feeling like I need to be healthier, I would have just used 1 egg and 2-3 egg whites.
Put the eggs on top of the potatoes. You can top with salsa or more cheese. I like it just the way it is.

Crustless Quiche

My friend Barbara made quiche the other day on her blog and I've been hungry for it ever since. Although I had crust I could have used, I also had some hashbrowns and thought that sounded like a yummy alternative. It was exactly what I was looking for.

Crustless Quiche

3/4 Package of shredded Hashbrowns
6 Eggs
1/4 C scant cup of milk
1 C Cheese~I used Havarti and Pepper Jack
3/4 C Ham diced
1/2 Green Pepper diced
1/2 small onion diced
1 t Thyme
1 t Garlic Powder
3 T Butter
1 T Olive Oil
Salt and Pepper to taste

Cook hashbrowns, 2 T butter, oil and onion. Add Thyme and garlic powder. Season with salt and pepper to taste. Continue to cook until they are browned but not crispy. Spray 8x8 pan with cooking spray. Dump cooked hashbrowns into pan and press into bottom and sides with a spoon, don't burn yourself. Throw ham and green peppers into pan with 1 T butter and saute about 3 minutes. You want to get the crunch out but not soggy. Pour on top of hashbrowns. Top with cheese. Mix 6 eggs, dash of salt and pepper and a scant 1/4 C of Milk. Pour on top. Bake at 350 for about 40-50 minutes, until middle is set. Cool a couple of minutes, cut and serve.
I changed my mind on the cheese after I took the photo. I had pepper jack and havarti in the fridge and I couldn't resist. Block cheese is ALWAYS the way to go but pre shredded is easy 99% of the time.
Here's your hashbrowns in the pan with onion, butter, oil, thyme, garlic powder and salt and pepper. You're going to cook these about 6-8 minutes on medium heat.
Here is your pan waiting for the hashbrowns.
I bought a one pound piece of ham. Cut it all up and freeze 2/3 of it in a ziploc for another time.
This is what it looks like diced and ready to go.
This is how your hashbrowns should look. You can make these from scratch if you want, but I wanted quick and easy so the bag worked great. Make sure you taste them to make sure they have enough salt and pepper.
Press the hashbrowns into the pan with a spoon. The picture doesn't show it, but I do have them pressed up the side as well.
Same pan you just dumped the hashbrowns from..throw in your ham and green peppers with a T of butter. Saute for a few minutes until the green pepper is softer.
Put on top of the hashbrowns.
Next comes the cheese. 1 cup of whatever kind you fancy. Shred it, chop it..choice is yours.
Throw in on top.
Whip up your eggs and milk. Season a bit with salt and pepper.
Pour eggs over the top. And put in a 350 oven for 40-50 minutes until center is set.
YUM! Ready to eat!!