Tag Archives: fried chicken

Breakfast Hash For Dinner

25 Mar

Breakfast for dinner. So popular that many IHOPs are open 24 hours a day and a number of other restaurants serve breakfast all day. There’s something about pancakes and eggs for dinner that make you feel like you’re having a real treat. I love having breakfast for dinner so much that for my winter formal my junior year of high school, my friends and I chose to go to IHOP for dinner before the dance! We definitely got a few odd looks walking into the Visalia IHOP in our formals and suits. So one day I was poking around Joy The Baker’s website and I found her recipe for Breakfast Hash. I knew I wanted to make it eventually and while she made hers for breakfast, I ended up making mine for dinner. It was absolutely delicious and made enough that I had leftovers for a couple of nights. This is a great dish to share with a family or roommate too!

Breakfast Hash Ingredients L-R: Spinach, Ground Sausage, Egg, Onion, Baby Potatoes, Bell Peppers, Garlic, Mushrooms, Chives, Olive Oil, Salt & Pepper

Breakfast Hash Ingredients L-R: Spinach, Ground Sausage, Egg, Onion, Baby Potatoes, Bell Peppers, Garlic, Mushrooms, Chives, Olive Oil, Salt & Pepper

SPINACH AND POTATO BREAKFAST HASH (serves about 3 or 4 depending on serving size)

  • 1 1/2 Pounds Fingerling Potatoes (russet or new potatoes will also be great)
  • 1 Medium Yellow Onion
  • 3 Garlic Cloves
  • 4 Tbsp Olive Oil
  • 6 Oz. Sausage (pork, chicken, turkey or vegetarian sausage all work)
  • 1 Tsp fennel seeds (I did not use)
  • Salt & Pepper To Taste
  • 2 Cups Baby Spinach Leaves
  • 1 Egg for each serving

Preheat your oven to 400 degrees. Begin by slicing up your potatoes into bite-size pieces and arranging them on a baking sheet. Sprinkle with olive oil, salt and pepper and bake for about 20 to 30 minutes, or until potatoes are cooked through. The smaller the chunks the less time they need for baking.

Colorful baby potatoes

Colorful baby potatoes

Roasting Baby Potatoes

Baby potatoes ready for roasting

Before you start cooking the rest of the hash you want to prep all your vegetables, ie. mise en place. The original recipe calls for 1 bell pepper, but since I already had half of a red one so I bought a green one and used half of that as well. Feel free to use whichever colors you want. Chop your bell peppers into small bite-size pieces. Do the same with your onion. Mince your garlic cloves as well.

Diced Vegetables

sliced cremini mushrooms

Mushrooms sliced and ready for the pan

Measure out your meat and in a small saute pan heat about a tablespoon of oil over medium high heat and break up your meat into small chunks and cook until browned. Remove to a small bowl and set aside.

Weighing out the sausage and then browning it in a small pan.

Weighing out the sausage and then browning it in a small pan.

In a large skillet heat 2 tablespoons of oil over medium heat and add in your onions and bell peppers about 5 to 7 minutes until mostly cooked. Season with salt and pepper and then add in your minced garlic and cook for another minute or so. Remove to another small bowl.

Sauteing the onions, bell peppers and garlic.

Sauteing the onions, bell peppers and garlic.

By now your potatoes should be done cooking. Remove from the oven and place in your large skillet you just cooked your onions and peppers in. Turn the heat back on to medium and add in your meat of choice and pan fry together for about 5 minutes until the meat has finished cooking and the potatoes have turned a nice golden brown. This is the point when you would add in your fennel seeds. Add back in your onions and peppers and stir to combine.

Roasted Baby Potatoes

Roasted Baby Potatoes fresh from the oven

Cooking the meat, potatoes and mushrooms first, then add in the onions and bell peppers.

Cooking the meat, potatoes and mushrooms first, then add in the onions and bell peppers.

In your small saute pan fry your egg(s) to your desired doneness. I like mine somewhere between over easy and over medium so that the yolk can be mixed with the rest of the hash. Side note, I never liked my eggs this way until I studied abroad in France and that’s how they made the eggs at school. I fell in love and with something like this hash to mix it with I think you will too!

fried egg

I fried my egg to over easy.

When you turn your egg over, turn the heat off of your hash and add your spinach leaves (only enough for the number of servings you’re eating that night/morning), stirring to mix the spinach and wilt the leaves from the residual heat. Spoon mixture onto plates or pasta bowls and add your egg on top. Season with salt and pepper. Enjoy with a glass of red wine, milk, or a glass of OJ.

Adding spinach

After turning off the heat add spinach leaves that will wilt just slightly.

To reheat as leftovers, add fresh spinach each night or morning you heat it up. Put enough of the hash in a small saute pan and heat over medium heat rather than nuke it in the microwave. Be sure to make a fresh egg as well. And enjoy once again!

Breakfast Hash with Fried Egg

Breakfast Hash with Fried Egg ready to eat!

Advertisements

Fried Chicken

4 Mar

I admit, I’ve never made fried chicken, I’ve always gone to Kentucky Fried Chicken to get my fix (oh guilty pleasures…). I try to stay clear of eating fried chicken so that my waistline (and bust line) don’t hate me too much. It’s always been a treat, and for a while, my family would get it on Christmas Eve after we were done delivering gifts to friends. (My mouth is watering just thinking of their biscuits…) But last February I directed a 10 minute play that needed fried chicken as a prop. I knew I wanted to make my own for at least one of the weekends, and I finally found the time for my actor, Lamar Usher, to have homemade fried chicken for closing weekend. He was a very happy guy, and because I had extra pieces, a couple of the other actors got to have pieces after closing as well. I was told it was very good so I guess that means I need to make it again, and this time eat it myself! Ha! I only made drumsticks, but you can do this with all the pieces of the chicken. I made 6 drumsticks but there was enough of the egg dredge to do another 6 pieces.

Fried Chicken Ingredients L-R: Salt & Pepper, Garlic Powder, Chicken Drumsticks, Crisco Shortening, Flour (plus Egg and Milk not pictured)

Fried Chicken Ingredients L-R: Salt & Pepper, Garlic Powder, Chicken Drumsticks, Crisco Shortening, Flour (plus Egg and Milk not pictured)

FRIED CHICKEN

  • Whole Chicken (or various pieces)
  • About 1 Cup Crisco Shortening
  • 1 Egg
  • 1 Cup Milk
  • 1/4 Cup Flour
  • 1 Tsp each of Salt & Pepper
  • 1 Tsp Garlic Powder (optional)
  • 1/2 Tsp (or more/less) Paprika (optional if you like spice)

In a medium bowl beat your egg and milk together. In a gallon size plastic bag, or on a large plate, mix your flour, salt, pepper, garlic powder and paprika together. (Just so you know, I did not use paprika in this batch since I wasn’t sure if Lamar wanted it with a kick.) I like using a gallon bag because I can shake up the chicken and it coats nicely.

Egg and Milk ready for the chicken

Egg and Milk ready for the chicken

Chicken all shook up in the bag

Chicken all shook up in the bag

Depending on how many chicken pieces you have, use a pan that is at least a couple of inches deep. I used my medium skillet and did three pieces at a time. Heat your shortening on high heat. While you’re waiting for it to get hot, cover your chicken pieces in the egg mixture then toss in the flour mixture. If using a bag you can usually fit 3 pieces, then close it up and shake! Test the hot shortening by dropping a few sprinkles of flour in, if it sizzles it’s ready, if it doesn’t it needs more hot. Once hot, place the egg and flour dredged chicken pieces in. Turn over after about five minutes. The skin should be frying up nicely and moving up the sides of the chicken. With the drumsticks, I turned them on the sides that were never directly in the hot oil for another minute or two as well.

Fried ChickenFried ChickenFried Chicken

While you’re waiting for the chicken to be done pull out a cookie sheet and lay down paper towels. When chicken is finished in the oil transfer to the lined cookie sheet. Repeat with the rest of your chicken pieces until all are done. Feel free to add more shortening one tablespoon at a time. Let it melt before adding in chicken. This was a surprisingly easy recipe so don’t be afraid of it (although watch for splattering hot oil). Serve and enjoy! My actor sure did!

Fried Chicken...mmmm.....

Fried Chicken…mmmm…..

%d bloggers like this: