I’m excited to introduce this weeks Featured Co-Host! Serena from Serena Bakes Simply From Scratch. Well partly because she’s a sweetheart and partly because I just cooked her dish and it was everything I expected it to be!! I just had breakfast for lunch!! Serena is a foodie/life blogger with three kiddo’s and an amazing husband. She loves loves loves cooking and bringing her homemade dishes to the table to share with her family. See why I love all these lovely ladies, we enjoy the same things! Serena, feels VERY lucky because she was inspired to cook from her Granny. Not only was her grandmother an inspiration in the kitchen but she LOVED that her Granny cooked breakfast, lunch AND dinner everyday from Scratch! Just Amazing huh. Maybe someday I’ll be their! I searched around Serena’s blog for just the right recipe, not only that but it allows me to get to know who the woman is behind the blog🙂 As always I had a hard time picking a recipe. Serena, I will surly be back to try yourSkillet Chicken w/Cauliflower because I have yet to master the skillet! Another one I’d like to try this summer while we are camping is your Zucchini & Summer Squash w/Ginger & Garlic. YUMMO!!! So please please trust me when I say you want to take a jump over to Serena’s site and check out what she is cooking up in her kitchen!
I chose this recipe because I wanted to try a breakfast dish, I’m kind of obsessed with breakfast lately if you can’t tell! I usually cook my dishes for my Featured Co-Hosts on Tuesday’s because my daughter goes to daycare and it gives me the time in the kitchen that I desperately need. Plus it’s day light and pictures come out way better in the day light. When I saw this recipe, that I fumbled onto by mistake mind you, I knew I wanted to make it. I love recipes where you just put whatever you want together where their are no rules, no rights or wrongs. It’s how my father cooked when I was little, so maybe I get it from him.🙂
Odds and Ends Breakfast
- 3 strips Bacon, diced (I used turkey bacon)
- 1/2 Cup of crumbled Sausage (I used Jimmy Dean’s low fat)
- 1 tablespoon Butter, if needed if bacon’s not very fatty
- 2 large potatoes, diced (I used shredded potatoes because they I had them on hand)
- 1/4 of a onion, diced
- 6 mushrooms, sliced (I didn’t have any😦 )
- 1/2 a Bell Pepper, diced
- 3 teaspoons Granulated Garlic Or To Taste
- 2 teaspoons Smoked Paprika
- 1/2 teaspoon Salt Or To Taste
- 1 1/2 teaspoons Pepper
- 4 handfuls Spinach, washed and cleaned (I didn’t have spinach so I actually picked it out of the spring mix I had!!)
- 5 whole Eggs or more (I used 4)
- Hot Sauce and Ketchup for condiments
Preparation Time: 5 minutes
Cook time: about 20 minutes
Place bacon in a saute pan and cook until fat starts to render over medium high heat. Add butter if needed.
Add onion and cook until onion starts to caramelize.
Add potatoes, sausage and mushrooms, cook until potatoes are cooked through and brown on the outside. If using shredded potatoes I suggest adding these later, I like them crisp and a bit burnt so this was perfect for me!!
Chop and add bell pepper.
Then add spinach and toss to slightly cook spinach.
Flatten hash brown mixture as much as possible to make a bed for the eggs. Break eggs over the top of the hash browns, lightly salt and pepper to taste.
Cover pan and cook over medium high heat until eggs are desired doness and whites are cooked through.
This is what they look like half done. I covered it and cooked it 5-8 more minutes.
And I think this……………………….is done!! Mouth. Watering. Goodness. Eat. It. Now.
Get. Ketchup. No. Now.
And it was just as good the next morning when I ate the last of the 2 eggs…….and stuff! I love how it’s just a dish of “stuff” I’ve always been one to “throw things together!” YUM! So I strongly PUSH YOU…to go and visit Serena over at Serena Bakes Simply From Scratch and if you do, tell her this Momma sent you!!