Simple Bacon and Egg Hash

Simple Bacon and Egg Hash

  

I have made hash a million times it seems.... and each time I come up with a faster, easier way to make it.  I like cornbeef hash, sweet potato hash, any kind of hash.  But when I want something delicious and easy and quick, I run to the store and buy some shortcuts. You will love this breakfast!   

Simple Bacon and Egg Hash

1 package  Simply Potatoes diced potatoes with Onion

8 strips of bacon, fried or oven baked

2 tablespoons olive oil

2 tablespoons butter

4 large eggs

Salt and pepper to taste

  

  

Simply Potatoes are found in the refrigerated section.  They come in diced, diced with onions, and steakhouse diced with seasonin

gs.  Use the one you like. 

  

I never fry bacon anymore.  Not since I discovered how quick and easy it is to bake it.  No mess, no fuss and no shrinkage.  Turns out perfectly every single time!  Simply lay your bacon on a rack over a lined pan and bake at 350 degrees for 10-15 minutes.

 

 

 

Beautiful, perfect bacon every time!  Drain on paper towel.

 

 

 

 

 

 

 

 

 

 

 

 

Next you are going to crumble or finely chop the bacon and set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Melt the butter and oil in a large non-stick skillet over medium heat. Sauté the diced potatoes until lightly browned.  

  

 

Mix in the chopped bacon and spread out evenly over bottom of pan and press down on the mixture with a metal spatula. Let it fry for about 3 minutes between flips. Then flip sections over in the pan so that they brown on the other side. Press down again with the spatula. You should hear it sizzle as it browns. Continue to cook in this manner until the potatoes and the bacon are crispy. Add plenty of black pepper, and salt to taste.  Remove from heat.

Make 3-4 wells in the mixture. Break one egg into each well.       Sprinkle with salt and pepper. Cover with lid until eggs are set and have reached desired doneness.   

You can also put the skillet in the oven and bake at 325 degrees for about  20-25 minutes or until eggs are set. 

 

  

Using spatula lift out hash with eggs and serve on a plate.  Enjoy!


  






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Garlic Brown Sugar Chicken

Garlic Brown Sugar Chicken

 

 

 

 

 

 

 

 

 

 

 

   

 One of my favorite chicken recipes…especially if I want something easy and fast.  This is the best and easiest chicken ever and the sweet garlic sauce is truly amazing.  I could eat this every day.  Serve with rice or mashed potatoes or any other side. Your guests will love it!

  Garlic Brown Sugar Chicken

 8 boneless, skin-on chicken thighs

salt and black pepper, to taste

4 tablespoons salted butter, divided

4 cloves garlic, minced

1/2 cup brown sugar, packed

1 tablespoon honey

½ teaspoon dried oregano

¼ teaspoon dried thyme

¼ teaspoon dried basil

2 tablespoons chopped fresh parsley leaves

Preheat oven to 400 degrees.  Season chicken thighs with salt and pepper.

 

Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Remove chicken to a plate and set aside.

 

Melt remaining 2 tablespoons butter in the same skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Remove from heat.

 

Stir in brown sugar, honey, oregano, thyme and basil until well combined. Pour sauce into casserole dish and add in the chicken.   

Place into oven and roast until completely cooked through, reaching an internal temperature of 165-170 degrees, about 25-30 minutes.

 Add sauce to the plate and then place your chicken on top. 

Serve with any side you like.  Mashed potatoes are great as well as rice or any other side dish.

 

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My Classic Summer Potato Salad

 




Everyone has their own favorite potato salad and most tend to make it just like their mother or grandmother. It's one of those things that you are fussy about if you're like me. I like good old fashioned potato salad that steers clear of that vinegar taste that you get in the grocery store.  Do you add pickles or dill or relish?  Do you add the eggs or leave them out? Do you use mayonnaise or Miracle Whip?  Do you add mustard?   This potato salad recipe is the one I grew up with and I love it warm or cold.  It's simple to make and I never change it.

Classic Summer Potato Salad

3 lb russet potatoes (approx 6 medium)
salt (1 teaspoon per quart of water
2 large hard boiled eggs
3/4 cup celery (about 2 ribs), diced or chopped
1/2 cup sweet onion, chopped fine
1/2 cup mayonnaise
3 tbsp prepared mustard
1 teaspoon celery seeds
salt and pepper to taste

Peel and dice the potatoes into approximately 1" ­inch cubes. Cover the potatoes with cold water and then bring to a gentle boil. Add salt and simmer until tender, about 7 to 9 minutes. Do not over cook.  Drain well and place potatoes in large mixing bowl.  Allow to cool.


























Mix together the mayonnaise, mustard and celery seeds. Add in the onions and celery and blend well.  Gently fold in the chopped hard cooked eggs. Season with salt and pepper to taste.  Cover and refrigerate for at least 30 minutes. You can serve the salad warm or chill so the flavors have a chance to meld together.

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Green Beans and Potatoes

 

Really, is there any other way to eat green beans?   It’s my favorite way to eat fresh green beans, hands-down.  I have eaten this dish many times as my main course and I even serve it at Thanksgiving.  Although I have to be careful because nothing else gets eaten when there’s a big bowl of fresh green beans and potatoes on the table!

Green Beans and Potatoes 

2-3 pounds fresh green beans

8 slices bacon, sliced into 1 inch pieces and fried

1 large sweet onion, diced

4 large Yukon Gold potatoes (or any potato except Russet) 

4 cups chicken broth

3 tablespoons butter

1 teaspoon salt

1 teaspoon pepper

Wash and trim beans and break them into 2-inch pieces; set aside.

In a large skillet, fry the bacon pieces until crisp. Transfer bacon to plate when done but do not drain the fat from skillet.

Add onion and green beans to the bacon fat and saute just until onion is tender and translucent. Remove skillet from heat and set aside. Once again, do not drain the fat.

 

 In a large Dutch oven or pot, add chicken broth, butter, salt, pepper and stir. Cut potatoes into large cubes or chunks and add to the liquid. I use Yukon Gold but you can use any potato you like other than baking potatoes.  Russets get too mushy when you boil them.  

  
Add the green beans and onions, including the bacon drippings to the pot and bring to a full boil. Cover and reduce heat to medium and continue cooking until potatoes are fork tender…..about 30 minutes.  Don’t overcook or potatoes will get mushy. Serve in bowls and top with crumbled fried bacon pieces.  OH YUM!

NOTE:  You can also make this recipe in a slow cooker.  Just follow the same exact recipe but cook on high for about 4 hours or until potatoes are fork tender.

 

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Sweet Potato Casserole

I can't remember a Thanksgiving or Christmas that this dish was not front and center on our table.  My Mom used to say it was a "southern thing!" Everyone loves it and it goes fast. Creamy, sweet, and smooth sweet potatoes with a crunchy pecan crusted topping. This is my kind of holiday casserole!

Sweet Potato Casserole

3 cups mashed sweet potatoes (3 pounds of yams)
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter

Heat oven to 400 degrees. Line a baking sheet with foil and bake the potatoes for about an hour or until soft and tender.  Let cool before peeling.  Turn oven down to 350 degrees.

























In a large bowl,  add sweet potatoes sugar, eggs, vanilla and milk. With an electric mixer, beat until smooth.  Add in butter and beat again until well blended.  Pour in a buttered 9 x 13 casserole dish and smooth out the top with a rubber spatula.  Set aside.

Pecan Topping

2/3 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans

Mix together brown sugar and flour.  Add melted butter and pecans and mix with until crumbly.   Sprinkle topping all over the top of the sweet potatoes.  Bake at 350 degrees for about 45 minutes or until browned and hot and bubbly around the sides.

Photography is the property of and copyrighted to ©Welcome Home

Sweet Potato Casserole

I can't remember a Thanksgiving or Christmas that this dish was not front and center on our table.  My Mom used to say it was a "southern thing!" Everyone loves it and it goes fast. Creamy, sweet, and smooth sweet potatoes with a crunchy pecan crusted topping. This is my kind of holiday casserole!

Sweet Potato Casserole

3 cups mashed sweet potatoes (3 pounds of yams)

1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter

Heat oven to 400 degrees.   Line a baking sheet with foil and bake the potatoes for about an hour or until soft and tender.  Let cool before peeling.  Turn oven down to 350 degrees.

In a large bowl, add sweet potatoes sugar, eggs, vanilla and milk. With an electric mixer, beat until smooth.  Add in butter and beat again until well blended. Pour in a buttered 9 x 13 casserole dish and smooth out the top with a rubber spatula.  Set aside.

Pecan Topping

2/3 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans

Mix together brown sugar and flour.  Add melted butter and pecans and mix with until crumbly.   Sprinkle topping all over the top of the sweet potatoes. Bake at 350 degrees for about 45 minutes or until browned and hot and bubbly around the sides. 
 

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Fried Potatoes and Onions

We had a lot of  fried potatoes when I was growing up.  I like to think it was a Southern thing and no one made them like my Mom.  Oh sure, we loved  her creamy mashed potatoes .... but fried potatoes and onions?  Now that was a whole different story.  Sometimes she would add some fresh green beans from her garden that she had cooked all day with ham hocks.  Now that was a supper!  And she always made fried potatoes with with soup beans and corn bread. When you think about it, you never see skillet fried potatoes on the menu of a restaurant. You might see home fries or hash browns but its hard to find good old country fried potatoes and onions. Looks like you'll have to make them yourself!  Go ahead.  This is what memories are made of.  

Skillet Fried Potatoes and Onions 

6 medium white potatoes 
1  sweet onion 
2 tablespoons bacon grease (the secret is the bacon fat!) 
2 tablespoons butter 
salt and pepper to taste 

Slice the potatoes and onions.  Melt the butter and the bacon fat over medium high heat in a large skillet (I use a 12 inch cast iron skillet). Fry onions until just tender and then add potatoes, spreading them in a single layer on the bottom of the skillet. Sprinkle on salt and pepper. 

Allow potatoes and onions to cook until golden brown on the first side and then flip and fry on the other side.  Onions will start to caramelize so you want to scrap up the bits as you turn them. 

Turn down heat to medium and cover.  Continue to fry, flipping  a few more times until all the potatoes and onions are golden brown. Serve as a side dish with anything. 

 

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Mom's Green Beans and Potatoes

She called them a “big ol’ mess a’ beans.”  My Mom would get up in the morning and go out to her garden and ‘pick a big ol’ mess a beans’ for supper that night.  We would come back from the garden and sit on the back porch with our aprons on and a big bowl in our lap. And we would and talk and laugh and snap those beans.  She would put on some ham hocks or shanks and cook those beans all day and then call us all for the best country supper of green beans, potatoes and onions with ham.  Those were the days in my life was simple and all was good in our little world.   Here is my Mom’s short recipe for her Green beans and potatoes.  These are exactly as I remember.

Mom’s Green Beans and Potatoes 

2-3 pounds fresh green beans

8 slices bacon, sliced into 1 inch pieces and fried

1 large sweet onion, diced

4 large Yukon Gold potatoes (or any potato except Russet) 

4 cups chicken broth

3 tablespoons butter

1 teaspoon salt

1 teaspoon pepper

Wash and trim beans and break them into 2-inch pieces; set aside.

In a large skillet, fry the bacon pieces until crisp. Transfer bacon to plate when done but do not drain the fat from skillet.

Add onion and green beans to the bacon fat and saute just until onion is tender and translucent. Remove skillet from heat and set aside. Once again, do not drain the fat.

In a large Dutch oven or pot, add chicken broth, butter, salt, pepper and stir. Cut potatoes into large cubes or chunks and add to the liquid. I use Yukon Gold but you can use any potato you like other than baking potatoes.  Russets get too mushy when you boil them.  

Add the green beans and onions, including the bacon drippings to the pot and bring to a full boil. Cover and reduce heat to medium and continue cooking until potatoes are fork tender…..about 30 minutes.  Don’t overcook or potatoes will get mushy. Serve in bowls and top with crumbled fried bacon pieces.  OH YUM!

NOTE:  You can also make this recipe in a slow cooker.  Just follow the same exact recipe but cook on high for about 4 hours or until potatoes are fork tender.

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