Sunday, January 2, 2011
Breakfast for Dinner
During the remodel we never knew if we were going to get into the kitchen to cook at 5:00, 8:00 or even if we were going to be able to cook anything at all. As result we never had meals planned and usually a meal was whatever we could throw together quickly. Breakfast became a popular choice as frittatas, pancakes, etc were quick and easy. For Christmas Annette bought me a ton of cookbooks, one of which was the Pioneer Woman Cooks by Ree Drummond. Ree dedicates a whole chapter to breakfast. When I saw the hash browns, I knew I had to have some. While I did not use her recipe, I was inspired by her photography. Fellow bloggers I recommend this book for the photography as much as the recipes. I wasn't going to publish this a just made hash browns and topped with a slice of ham and a fried egg and anybody can make that, but I liked my photograph of the results.
Hash Browns with Ham and a Fried Egg
2 baked potatoes, cut into 1/4 to 1/2 inch dice
2 tsp vegetable oil
1/2 red pepper, cut into 1/4 inch pieces
1/2 onion, cut into a small dice
salt and pepper to taste
Heat oil to medium in a heavy pan, cast iron is good if you have one. Add the onion and peppers and cook until translucent. Add the potatoes, salt and pepper. Let the potatoes sit until they start to brown and then flip them. Don't stir them a lot or they won't brown up and they will fall apart. When they are golden brown they are done.
While the potatoes are finishing warm up a few slices of ham and fry the eggs.