My hero-of-a-hubby woke up and informed me he’s taking today off of work… WHAT?! We could’ve gone out last night and danced until the sun came up?! And you didn’t tell me?! (HA!!! YEAH RIGHT!!!)
So, I guess we should do breakfast together… hmmm, what to make?! What to make?! Wait – what’s in the pantry?!
Between the fridge, freezer and pantry we had the items for this hash… so it all came together quickly. What a nice surprise!!!
And once again, I’m the hero of the household…
My pantry shortcuts for this? They are the farthest from fancy/culinary cuisine… but I still believe in keeping “ready-serve” bacon and freeze-dried hash browns in the pantry. They always seem to come in handy in a pinch… especially this morning! Yay for pantry power!!!
Now he’s jamming on his guitar and I’m in day-off heaven! life is good…
Recipe courtesy Lori Tisdale
1 tablespoon butter
1 small onion, diced
5 slices bacon, diced
1/4 pound breakfast sausage, cooked/crumbled
5 eggs, slightly beaten
1 cup cheddar cheese
½ cup Monterey Jack cheese
1 ½ – 2 cups shredded hash brown potatoes
1 cup cottage cheese
Pinch kosher salt/red pepper flakes
Preheat oven to 375 degrees F. Warm large cast iron skillet over medium heat.
In cast iron skillet, cook bacon and onion in butter. Add pinch of salt to help draw out onion juices. If using already cooked/crumbled sausage, add to mix at end of cooking. Mix well.
In a large mixing bowl, beat eggs. Add cheddar, Monterey jack and cottage cheeses. Stir in hash browns. Add onion/bacon/sausage mixture; mix well. Transfer ingredients back to skillet and place in oven. Bake uncovered for 30-35 minutes, until a knife inserted into the center comes out clean. Allow to cool/stand for 10 minutes before serving.
enjoy your time in the kitchen…