Thursday, February 4, 2016

Thursday, February 4, 2016

Thursday, February 4, 2016

What the Beck???

Today is Shane's Birthday
Happy Birthday, Shane

Shane and Josie last summer

Recipe Review

Today’s Recipe and Location: Breakfast Hash
Found in: The Pioneer Woman Cooks: Dinnertime
Pages: 28 - 29   Copyright:  2015 Harper Collins  OR a video at:

I figured out that there are 258 calories,  if 4 servings are made. (Please note that the calorie counts vary depending on the specific brands of ingredients that you choose to use.)

    Whoa Baby!  This is a new favorite for me. Of course, I did have to modify it because of my “veggie issues.”  I did not add in the zucchini, and yellow squash.  I loved all of the other ingredients, especially the baked sweet potato. Because of Ree’s cooking, I have tried and learned to love so many new foods. Who knows? Maybe someday, I will love squash and zucchini.
    This recipe was so flavorful, that I didn’t even add the hot sauce. The flavors melded together so well, that I actually ate two servings. Thank Heavens that I could count the calories for both breakfast and lunch. This one could become my favorite Sunday morning special day breakfast.

 Here are the ingredients that I used to make this recipe.

 I began by cutting up the onion and pepper.

 After cooking the potatoes for about 50 minutes,
I let them cool and then cubed them after
removing the skin.

 After cutting up the ingredients, I began
frying the onions and peppers in butter.

I cooked them until the were good and browned. 
Then, I set them aside on a plate.

 Now, it was time to do the same to both potatoes.

 Ree would have served the eggs sunny side up like
above, but I prefer over and hard. 

 I put the hash on my favorite Kentucky plate.

 Lastly, I added the eggs as a topper.
Here is where I would usually add the hot sauce,
but I really didn't need it.

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