Happy New Year Friends! Am just finishing up a lovely break of 10 days off before returning to work tomorrow. Breakfast had to be special this morning so I made a batch of Creamy Hash Browns. You start with fresh shredded potatoes in a pan on the stove and finish in the oven. Add whatever spices/herbs you like – I used fresh parsley and chives as I now have an herb garden in my kitchen and these herbs were plentiful. To finish this dish you add a baked egg and small spoonful of black caviar. A great way to start 2016! Ingredients: 2 russet potatoes, shredded 2 whole eggs 3 Tbl heavy cream 1 Tbl chopped chives 1 Tbl chopped parsley 1/2 tsp black caviar Paprika Kosher Salt Method: Shred the potatoes or use packaged shredded hash browns from the store (usually found near the eggs.) Add potatoes to a bowl and add cream, chives, pinch of salt, parsley. Mix and pour into a non-stick pan. Brown on one side, flip and brown the other …
Coming up with new ideas for breakfast on Whole30 isn’t always easy. I have learned a big part of the success on this program is to plan, plan, plan. This breakfast is easy to prep (about 5 minutes), and takes less than 10 minutes to cook. Couldn’t be easier on a busy morning while you get ready for work.
Hash browns are simple to make, but sometimes they are nice and crispy on the outside and soft on the inside, and other times not so much. If you always want your hash browns crispy like those you get at your favorite pancake house, or the local diner, then you need to prep therm just like they do, and remove the moisture from your potatoes before you start to fry them. It’s as simple as that – no mystery, just an extra step you may or may not be used to doing.
Yum – a Sunday breakfast treat, especially tasty when one has been soooooo good throughout the week. Since I am avoiding potatoes at all costs I can’t have hash browns, yet I still want something special for breakfast on the weekend – and this dish is it! I have fond memories of my Father making Blood Sausage for us on Sunday morning after Mass – it was such a treat for us (although for him this was served most days as part of an Irish breakfast growing up in San Francisco). Blood sausage (which is also referred to as Black Pudding or Blood Pudding), is generally made from pork blood and a high proportion of oatmeal and sometimes barley, in addition to pork. I realize this might not be to everyone’s liking just from the name of the dish, but if you try it, you will be delighted that you did.