Camper’s Breakfast Hash

Potatoes and eggs are super yummy in this skillet meal.

Who doesn’t love breakfast for dinner? I wasn’t sure how this one would go over, as my kids don’t particularly like potatoes, but they loved it!

Full of hashbrowns, sausage, eggs, and peppers, it is a nice all-in-one meal. The original recipe calls for a HUGE amount. I wasn’t sure my skillet would hold it all (nor if my family would like it) so I halved the recipe.

I felt the amount of sausage was skimpy, so I left it at about what the original called for, without halving it, and after making it, I feel it was skimpy on the veggies, too. I will continue to play around with this one. Try it and see what you think! What would you change?

Camper’s Breakfast Hash (Original amounts)

• 1/4 cup butter, cubed
• 2 pkgs. (20 ounces each) refrigerated shredded hash brown potatoes
• 1 pkg. (7 ounces) brown-and-serve sausage links, cut into 1/2-inch pieces
• 1/4 cup chopped green pepper
• 1/4 cup chopped onion
• 12 eggs, lightly beaten
• Salt and pepper to taste
• 1/4 cup shredded cheddar cheese

In a large skillet, melt butter. Add the potatoes, sausage, onion and green pepper. Cook, uncovered, over medium heat for 10-15 minutes or until potatoes are lightly browned, turning once.

Push potato mixture to the sides of pan. Pour eggs into center of pan. Cook and stir over medium heat until eggs are completely set. Season with salt and pepper. Reduce heat; stir eggs into potato mixture. Top with cheese; cover and cook for 1-2 minutes or until cheese is melted.

Read Full Post »

Pumpkin Pancakes – Say Yes to Breakfast

I’ve never been much for eggs, and when it comes to pancakes – generally speaking – give me waffles. I MUCH prefer waffles. But when my husband brought home Practical Paleo a few years ago, we discovered a tremendous pancake recipe that we all love.

Pumpkin pancakes make a great dinner or breakfast.

(If you aren’t familiar with a paleo diet, you’ve probably had your head stuck in a hole of the diet world for the last few years. My husband is a big proponent, while I tend to be a bit of an “all-things-in-moderation” sort of gal when it comes to nutrition.)

Anyway, I’ve tried very hard to reduce carbs in order to reach balance on our table so we ALL feel like we’re eating healthy while not making any foods taboo. These egg pancakes are fun, fast, and flavorful. I usually make a HUGE batch for dinner, and then freeze a bunch on cookie sheets to pull out one at a time and reheat for the kids’ breakfasts or an easy snack.

My big new electric griddle helps me make LOTS of pumpkin pancakes at once!

Pumpkin Pancakes from Practical Paleo

• 4 eggs
• 1/2 cup canned pumpkin
• 1 teaspoon pure vanilla extract
• 2 tablespoons pure maple syrup (optional – I rarely use this.)
• 1 medium ripe banana (optional – I ALWAYS do this.)
• 2 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 2 tablespoons butter or coconut oil (plus extra for frying. I use butter.)

1. My method: With an electric mixer, beat the banana and pumpkin together. Add in spices and baking powder, beating until well combined. Add eggs and vanilla, beating until combined. 
   Original Method: Whisk eggs, pumpkin, vanilla, and syrup together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients. (I had issues with the spices floating on top instead of mixing in well with this method, hence the change.)
2. Melt 2 tablespoons of butter. Mix into the batter.
3. Grease a skillet, griddle or electric griddle, and heat over medium heat; when hot spoon/pour batter into desired size to make pancakes. (I’ve found that smaller pancakes are much easier with this batter than large ones. About 4-inch pancakes work best.)  Cook until pancake is mostly set, and then flip over.
4. Serve with butter, sliced bananas, jam, and/or maple syrup. Experiment with toppings. Which is your favorite?

Read Full Post »