Welcome to the Saturday after Thanksgiving, also known as Small Business Saturday. Small Business Saturday is a gentle reminder that during this holiday season, don’t forget to patronize the small businesses right in our own neighborhood.Continue reading “What Are You Doing Today?”
Today is National Corned Beef Hash Day. What is Corned Beef Hash? At its basic form, it’s a corn beef brisket, onions, potatoes and spices. Hash is an English word that means throwing something together, fitting of Corned Beef Hash.Continue reading “Who Says You Cannot Cook from a Can?”
Dear Diary – is it okay to want breakfast all day long? Yeah, you guessed it, today is Dear Diary Day. It’s also Ice Cream Cone Day and White Chocolate Day and Autumnal Equinox and Elephant Appreciation and Car Free and oh me oh my the list goes on and on.Continue reading “Lazy Fried Egg Breakfast”
Yeah, it’s Sunday. Normally I share a nice Sunday dinner with you. And I gotta say, that was the plan. But as I “thumbed” through my recipe ideas for Sunday, I saw this beautiful Omelette from Closet Cooking.
Today is Palm Sunday. Last year, we had an awesome Passion Palm Sunday Feast. Palm Sunday is one of my favorite celebrations if you hold it in that moment of praise and acclamation. My spirit soars. The palms we waive on this Sunday will become the ashes of penance and forgiveness the next Ash Wednesday. This year, things are different.
Today is World Whiskey Day. Yeah, that’s what the world needs right now – whiskey! To drink or not to drink. Is that even a question?
Pancakes are delicious any way you make them. Today’s pancakes are made extra special with fresh Blueberries. You guessed it, today is National Blueberry Pancake Day.
Did you know that today is National French Toast Day? Like we need a reason to make French Toast! This year, it also happens to be Thanksgiving. We all know what that means – craziness in the kitchen.
This is one of those been there, done that tales. With a fresh cup of coffee in hand, I stood in front of the open refrigerator. I was hungry, but I didn’t know what I was hungry for. Pulled open drawers, moved things around on shelves. Hum, something light and warm and easy. The light began to flicker.
The Celtic Tree of Life symbolizes harmony and balance in the universe. Celts believed that trees were the ancestors of human beings and that the Tree of Life possessed special powers. Trees were a connection to the world of the spirits, doorways into other worlds. The most sacred of all trees is the Oak Tree which represents the center of the world. The Oak tree is the doorway to other worlds, the realm of Fairies and Magic. It was believed that the roots of the tree penetrated the depths of lower worlds, while the branches stretched out to touch the heavens. The tree is a symbol of long life, wisdom and rebirth.
One morning a while back I came across a recipe for Eggs Benedict. That got me to thinking about my own recipe for Eggs Benedict, and the history behind this wonderful Breakfast-Brunch classic.
Such bright, beautiful colors! Wonderful flavors. A little kick to spice up the day. Breakfast is the most important meal of the day, or so I’ve been told. Rarely do we have time for breakfast during the week. I wish I could tell you that we make up for it on the weekends, but the truth of the matter is MAYBE with a little luck, Sundays might include breakfast at home.
The luxury of being retired is that I have time in the mornings for breakfast. I simply adore breakfast. While my guys would rather sleep a little longer during the week than start their day with a nice breakfast, on the weekends breakfast is a must. As a lady of the house, after bidding the menfolk goodbye, I treat myself to a little something for breakfast. The house is quiet, and with a wonderful cup of French Pressed coffee in hand, I enjoy the beauty of yet another new day.
Lately I’ve been on a real potato kick. I’ve made hash brown patties, scrambled eggs with potatoes and sausage and potato-egg burritos. All these potato breakfast dishes left me with a real hankering for Corned Beef Hash. Alas, no corned beef in the house. Not even corned beef of the canned variety. I could have made Sausage Hash, but I used the last of our ground sausage to make Biscuits and Gravy. Then it dawned on me – why not use bacon?
It was yummy! Yep, this is a real keeper that I’m going to have to share with the fellows. I know my bacon-fend Kiddo is going to love it.
Bacon and Onion Hash with Fried Eggs
1 Russet Potato
2 Strips of Bacon
1/4 Red Onion
Pepper to taste
Salt to taste
Wash and pat dry potato. Slice lengthwise into long, thin match-sticks. Stack sticks and slice again width-wise into small pieces. Place cut potato into a small strainer and rinse well. Empty potatoes onto a paper-towel lined microwave safe plate, spread out and set aside.
Stack bacon, cut lengthwise to create 4 long strips. Cut width-wise into smaller pieces. Set aside.
Cut thin slivers from a small red potato. Stack slivers and cut width-wise into small pieces. Set aside.
Heat a non-stick skillet over medium heat. Add bacon pieces and cook until just beginning to brown, stirring often with a wooden spoon.
While bacon cooks, place plate with potato pieces into the microwave and cook on high for 3-4 minutes, depending upon size of the pieces. You want the potatoes to be just cooked through.
While the potatoes are cooking, and the bacon has just begun to brown, add onions to the bacon. Sauté until onions begin to soften, about a minute or so.
Add potatoes to the skillet, season with pepper and continue to cook until bacon is crisp and potatoes are just beginning to brown, stirring as needed to prevent burning. Taste hash and season with salt, if necessary. (The bacon will render its own smokey-salty flavor).
In a small non-stick skillet, melt some bacon drippings (about a tablespoon or so). If you don’t have a jar of bacon drippings handy, a little oil with a little butter will do. Over medium heat, fry eggs until the whites are set, cooked through and the yolks are still runny. Give the pan a swirl now and then to prevent the underside of the eggs from browning.
Place bacon hash on a plate and spread out to fill the plate. Top with eggs, sprinkle with additional salt and pepper if desired.
Serve and enjoy!