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:

http://www.foodnetwork.com/videos/breakfast-hash-0191067.html

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.