Spanish Potato Hash and Egg Breakfast… For Dinner!

So, the other morning my mom stopped by on her way to work to see the kids, as she frequently does. And… if she does NOT, my daughter is SURE to call Grama and remind her… she needs to stop by! 🙂

Anyway, my mom had stopped by and my little girl wanted to tell her a very sad story that her oldest cousin had told her. She says to my mom… “Grama, P told me that when they were driving her to visit… they say something on the road… and it’s so sad… they saw a dead PIMPLE on the road!!!”. I had to leave the room. Oh my word! HAHAHAHA! My mom, who has had much practice in not bursting out in inappropriate laughter when children say the wrong word for things, very sweetly says to my daughter: “oh, you mean a Pit Bull?”. My daughter, not missing much of a beat says “oh, yes, a Pit Bull…”. Ha! Pimple…

And now… as I giggle and smile to myself, I am going to finish this blog post with one of my husbands latest favorite meals. He chose this recipe for me to make, and it has honestly been one of his absolute FAVORITES. He even rationed the leftovers so he could have it for as many meals as possible! HA!

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INGREDIENTS
  • 2 large yukon gold potatoes, washed, peeled and diced
  • 2 small sweet potatoes, washed, peeled and diced
  • 1/2 cup chicken broth – fat free and low sodium organic and free range
  • 2 tbsp olive oil
  • ½ tsp smoked paprika
  • 2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 cup salsa (of your choice)
  • pinch of salt and pepper
  • ½ onion, diced
  • 1-2 sweet mini peppers diced (if desired)
  • 1/2 lb to 1 lb. breakfast sausage
  • 1½ cups spinach
  • 1½ tsp lime juice
  • 1 avocado
  • 3 + eggs – depending on how many people are eating

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INSTRUCTIONS
  1. Preheat your oven to 350 degrees
  2. Start by cooking your sausage in a large skillet. While the meat is cooking, dice your potatoes, onions and veggies.
  3. Once the meat (sausage) is about cooked, add the potatoes, the diced onion, peppers and the cumin, paprika, garlic powder and chicken broth. Place the lid on top and let simmer (to cook the potatoes). Let simmer for about 8-10 minutes until the potatoes are starting to soften.
  4. Add the spinach, salsa and the lime juice and toss until well incorporated. Create 3-4 wells in the mixture and crack an egg into each.
  5. Place the pan in the oven and cook for 8-10 minutes depending on how runny you prefer your eggs. OR… put a splash of water in the skillet, put the lid onto the pan, and let the eggs cook to your desired done-ness.
  6. Remove from the oven and serve with slices of guacamole. You can also top with a bit of shredded cheese and some hot sauce as my husband did. 🙂

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ENJOY!

And now, for the quote of the day:

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