Did you survive Thanksgiving? Me, too. And now it’s time to turn our undivided attention to the season that lay ahead – Christmas! In our house, it all begins today.
With the exception of the dining room, the weekend BEFORE Thanksgiving, we begin to transform our home into a winter wonderland. Why so early? Because I’d much rather enjoy the Season as stress-free as possible. Decorating is a very big deal. I love Christmas. I love collecting unique, old or unusual Christmas decorations. This is especially true for Nutcrackers (39); Santas (114) and Snowmen (45). You can see why I need to get an early start. So while the house is beginning to look a lot like Christmas, the Dining Room is still Giving Thanks.
While Thanksgiving means a 4-day weekend, it’s not all lounging around with a cup of coffee or enjoying a leisurely breakfast. Lord knows, there’s no time for breakfast on Thanksgiving. The next day it’s all about transforming the dining room from Giving Thanks to Saint Nicholas. As you can imagine, breakfast is the last thing on our minds.
Hooray for Saturday! In America the Saturday after Thanksgiving is Small Business Saturday. We are encouraged to shop small, check out the Mom and Pop Stores, the craft markets, and get gifts that are more personal. Our Saturday after Thanksgiving tradition is to drive up into the foothills and shop not only small businesses, but small towns. Support our neighbors. It’s fun. Let me tell you, this old fashion breakfast is sure to hit the spot! Breakfast, then shopping. Sounds like the perfect Saturday to me.
Ham Steak and Eggs Breakfast with Spicy Shredded Potatoes
Spicy Shredded Potatoes
3 large Russet Potatoes
4 tablespoons Butter
Salt to taste
Black Pepper to taste
Cayenne Pepper to taste
Smoked Paprika to taste
1 tablespoon Olive Oil
Peel potatoes, leave whole and place in a sauce pan. Cover potatoes with water, bring to a boil.
Boil potatoes for 10 minutes. Remove pan from heat, let potatoes steep another 10 minutes in the hot water.
Remove potatoes from water, place on a plate and let cool to the touch, about 5 minutes or so. Using the large wholes of a cheese grater, grate potatoes. Spread potatoes out on a cutting board.
Melt butter in the microwave for about 15 seconds. Drizzle melted butter over the potatoes. Season shredded potatoes with salt, pepper, cayenne pepper and smoked paprika. Toss to coat.
Warm olive oil in a large skillet over medium-high heat. Spread potatoes out in the skillet, let cook for 10 minutes. Turn potatoes, stir and let cook another 5 minutes or until browned nicely and warmed through.
Keep warm until ready to serve.
Note: While potatoes cook, spray the grill press with cooking spray. Heat press for the ham. In a large skillet over low heat, melt bacon drippings for the eggs.
Sunny-Side Up Dirty Fried Eggs
2 tablespoons Bacon Dripping
2 tablespoons Vegetable Oil
6 large Eggs
Salt to taste
Black Pepper to taste
Heat bacon drippings in a large non-stick skillet over medium-low heat. Add enough vegetable oil to the dripping to coat the bottom of the pan about 1/8 inch deep.
Crack eggs into the skillet one egg at a time, holding the egg in place with the shell until it begins to turn white. This will keep the egg from running all over the skillet. Once all the eggs are cooking and the outer edges are firm, use a wooden spoon or the back of a spatula to “splash” hot grease over the eggs until the whites are cooked through while the yolks are still runny. Season with salt and pepper.
Note: Once all the eggs are in the skillet, start the ham steak.
Honey Glazed Breakfast Ham Steak
1 large Ham Steak
3 tablespoons Honey
2 tablespoons Brown Sugar
1 teaspoon Cider Vinegar
Place ham steaks on the hot grill press, close lid and cook for 4 minutes or until nice grill marks appear. Turn 90-degrees, continue to grill another 2 or 3 minutes; until cooked through.
While the ham grills, mix honey, brown sugar and vinegar in a small bowl.
Brush ham with glaze. Remove ham steak from grill press, divide ham among individual plates, serve with eggs and potatoes