I looooovve breakfast! I could eat breakfast every meal of the day but I do try and refrain for my family’s sake. Breakfast is also the meal that I feel most comfortable and confident preparing. From crispy fried potatoes to fluffy scrambled eggs and of course all of the sweets and meats, breakfast is my jam!!!!! I’m sorry about the excess exclamation points but I. LOVE. BREAKFAST.
Now I do like a good pancake and I find french toast extra yummy but it’s the savory stuff that gets me going. I love dipping toast into the silky yoke of a flawlessly prepared over-easy egg; I crave the salty crunch of a perfectly crisped piece of bacon; and don’t get me started on hash browns, me being an Idaho girl after all! Hash browns are a whole post by themselves.
I decided recently that since I’m such an avid breakfast lover that I would share some of my favorite breakfast recipes here on my blog and I hope you enjoy.
My first recipe is for a dish that my youngest daughter calls: The Feast. I don’t know why but I guess because it encompasses so many mouth-watering components on one plate.
This is the original version of the feast that I just cooked up one day (probably to use as few pans as possible) for my husband and daughter. It has fried potatoes, sausage, eggs, cheese and my current obsession-sriracha.
If any of this looks good to you, then here is the recipe:
3-5 left over baked or boiled potatoes, cut into chunks
1/2-1 lb. ground breakfast sausage
1-2 eggs/person, depending on how many people you’re feeding
1/2-1 cup grated cheddar
butter (I’m not giving an amount because butter is very subjective)!
salt & pepper to taste
I usually put an equal amount of butter and avocado oil in a skillet and heat. I use avocado oil because I prefer it’s light taste over olive oil and it is a healthier fat than canola or vegetable oil. I use butter for taste and oil for getting a nice crisp on the potatoes. If I’m cooking a bunch of potatoes I’ll use 2 Tbsp. butter and 2 Tbsp. oil, slightly more or less depending on the amount of potatoes I’m using. Once the oil and butter are hot I put in my potatoes and salt and pepper them liberally because potatoes need a lot of seasoning. I fry the potatoes until they are golden brown on the first side and turn them until they are done on the second side. Then I transfer the potatoes to a plate and put it in a warm oven while I make the other components for the dish.
Next, I brown the sausage in the same skillet until it is no longer pink, then remove from heat. While this is happening I prepare a non-stick pan with a small amount of butter and maybe a little avocado oil spray and crack my eggs into a bowl. I whisk the eggs until they are well combined and pour them into the skillet. I’ve found the key to nice fluffy, scrambled eggs is to constantly move them with a spatula and when they are still a little ‘wet’ looking and almost done, I remove them from the heat because they will continue to cook for a bit after. I find my eggs are light and not at all rubbery when I do this.
Now it’s about assembly. Potatoes go on the plate first, followed by the ground sausage, scrambled eggs and top with cheese. You can place the plate in a warm oven or under the broiler briefly if you want your cheese melted more and top with hot sauce, sriracha, s&p, salsa, whatever floats your boat! Enjoy!
This recipe is very versatile. You can use bacon, ham, chorizo would add some zip to your day, or any other meats you enjoy. The eggs and potatoes can be customized as well with hash browns, other veggies, fried eggs, poached eggs–the sky’s the limit!