Sunday Morning Breakfat Hash

Im not going to lie and pretend that everything is peachy keen all of the time. Social media would have us believe that all of our friends, family, acquaintances and other strangers are living these blissful, stress free lives.

Welp… I’m here to say that’s a crock. Everyone is fighting a battle. That being said… my go to, pick me up is the kitchen and a solid meal. There’s nothing better than a hearty, tasty breakfast treat. The following recipe is unbelievably easy to make and is the perfect Sunday morning blues cure (the mimosa doesn’t hurt either).

Sunday Morning Breakfast Hash

servings: 1     prep: 5 minutes     total time: 15 minutes

 What you’ll need:

– 1 medium Yukon Gold Potato

– 1/4 medium white onion

– 1 chicken and apple sausage link

– 1/4 cup of mixed tomatoes, peppers and onions (I used the pre-cut medley from Publix)

– 2 large eggs, cooked any way (I did over easy)

– 1/4 cup reduced fat mild cheddar cheese

– 1 tablespoon vegetable oil

– salt, pepper and smoked paprika to taste

What to do:

1.  Cut potato into small cubes (about 1/2 inch cubes). Chop 1/4 of white onion. Add cubed potato, copped onion, sliced chicken and apple sausage, 1/4 cup tomato, pepper and onion mixture to heated vegetable oil in medium pan. Sprinkle salt, pepper and smoked paprika to taste over potato and onion mixture. Cook over medium heat for 5-10 minutes until ingredients are softened.

2. While potato mixture is cooking, cook eggs as desired.

3. When potato mixture is cooked, put potato mixture in the bottom or a bowl. Place shredded cheddar cheese on top of potato and sausage mixture. Place cooked eggs on top of cheese.

4. Fix yourself a ding dang mimosa (or move this step to #1).

Blonde appetit!

bubbles make us bubbly

flowers because men are dumb

what you'll need

potato, onion, chicken and apple sausage, and tomato/paper mixture

Tada!!!

finished product... Sunday Morning Breakfast Hash

That Old Bay Doh!!!!

made "two" servings but ate the whole thing... who am I kidding
made “two” servings but ate the whole thing… who am I kidding

Call me crazy, but the start of Summer (in Fort Lauderdale where it’s already 90 degrees) has me hankerin’ for some peel and eat shrimp. There is nothing better than getting down and dirty with some scrumptious shrimp (that alliteration kills me). Be mindful though, the KEY ingredient OLD BAY is not available in all grocery stores. Color me surprised when I couldn’t find it in Winn Dixie, so I turned to my trusty Pinterest app to find an Old Bay alternative. I found one that looked reasonable but modified it slightly. And now… for your stomach’s pleasure, I present to you… That Old Bay Doh (peel and eat shrimp)!!

That Old Bay Doh 

Serves: 2     Prep Time: 5-8 minutes     Total Time: 15-20 minutes

What you’ll need: 

  • 1 lb. 21-25 count shrimp with shells and tails on
  • 6 oz of Sweetwater 420 beer (don’t you dare even think about tossing the remaining 6 oz!)
  • 4 oz water
  • 3 tablespoons Old Bay or alternative (see below)
  • Cocktail sauce and lemon on the side (if desired)

Old Bay Alternative:

Makes about 1/4 cup (4 tablespoons)

  • 1 tablespoon celery salt
  • 1 tablespoon ground bay leaves (yes this exists)
  • 2 teaspoons ground black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground mustard
  • 2 dashes nutmeg
  • 2 dashes ground cinnamon
  • 2 dashes ground cloves
  • Combine all of these ingredients in a small bowl. Anything left over can be saved in an air tight container (I used a small mason jar).

What is a “dash” you say? If the spice container has a lid with holes, just hold the container horizontally and then “fist pump” twice with the holes of the container facing towards where you want it to go.

What to do:

  1. Rinse shrimp in cold water. Set aside.
  2. Combine Sweetwater 420, water and Old Bay or alternative in a pot. Give it a quick stir to mix everything. Bring the combination to a boil over HI heat.
  3. Add rinsed shrimp to boiling mixture. Cover and cook for 3 minutes.
  4. After 3 minutes (set a timer especially since you’re drinking the last 6 oz of beer), gently stir the shrimp. Recover and reduce heat to medium-high. Cook for an additional 2 minutes.
  5. After 2 minutes (remember to set the timer) stir and cook for an additional 1 minute.
  6. Drain the shrimp, only once it’s completely cooked. The shrimp are cooked when they’re opaque (i.e. cloudy, pink, you can’t see through them).
  7. Serve hot with a side of lemon, cocktail sauce and a sprinkle of the remaining Old Bay or alternative. **Honestly who am I kidding, they would be delicious served cold as well.**

IMG_0009 Old Bay Alternative

scrubbin' it tonite ladies and gents! repping my UF shirt and drinking the remaining 6 oz of beer. can't waste it!!
scrubbin’ it tonite ladies and gents! repping my UF shirt and drinking the remaining 6 oz of beer. can’t waste it!!