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:

Another Pancake Recipe!!!! Also egg and dairy free! :)

Everyone has those nights where they have breakfast for dinner right? I know I do! As much as I cook, I do have those nights where I just need a break!

So last night we had a breakfast night of pancakes and bacon for dinner. Levi, with his food allergies cannot have just any old pancake mix, and I always have to make them from scratch. Doesn’t bother me though, because I like knowing exactly what is being put into it.

These are another recipe that I just tried last night (because I was short a couple of ingredients from the last time I made the previous recipe!):

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  • Ingredients:
  • 1 1/4 cups all purpose white flour
  • 3 tablespoons organic cane sugar
  • 2 1⁄2teaspoons baking powder
  • 1/2 tsp baking soda
  • 1⁄4teaspoon himalayan sea salt
  • 2 1⁄2tablespoons margarine (I use smart balance with olive oil… and then I melted it)
  • 3⁄4cup water
  • 2 small RIPE bananas mashed
  • 1 tsp vanilla
  • 1/2 tsp cinnamon

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DIRECTIONS

  1. Sift flour, sugar, baking powder, baking soda and salt together into medium mixing bowl.
  2. Melt 2 1/2 Tbsp margarine in measuring cup and add to the dry mixture.
  3. If you do not have a non-stick pan, make sure to grease your skillet first.
  4. In a small bowl, add water and bananas; Mix well. Add vanilla and cinnamon and stir.
  5. Stir liquid mixture into the dry ingredients until it is thoroughly moistened.
  6. It is OK if this batter is lumpy.
  7. Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans).
  8. Cook pancakes until the tops are bubbly and the bottoms browned.
  9. Turn the pancakes over to cook other side (approximately four minutes per side).
  10. Serve hot with margarine, a little honey, pure maple syrup or a little fruit jam!
  11. Actual cooking time will depend on the size and type of pan you use. I had a large skillet and cooked 3 at a time. I had it on medium heat.

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Quote of the day:

Do you love Ina Garten? I do. I love her show and her recipes, and I always get a kick out of when she says to use “good” vanilla, or “good” eggs…. like… I’d hope they aren’t bad!! So I found this quote and laughed so hard! I had to share it:

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