Breakfast for Dinner

So here’s the thing: hash browns is not the prettiest dish in the world. It’s pretty much on the ugly side of “rustic.” I’ve not yet been able to create an aesthetically appealing skillet of hash browns.

But they do taste pretty darn good.

Hash Browns (not sure where I learned how to make these)
Yum Factor: Alex – 7.3, Jessalyn – 7

– 1 large Yukon gold potato
1. Cut the potato into small cubes. Add to a saucepot with water. Bring to a boil and cook about 15-20 minutes, adding a good hearty pinch of salt. When fork-tender, drain and return potatoes to warm saucepot until ready to use.

– 3 strips good bacon, diced
– 1 teaspoon lard (or olive oil)
– half an onion, sliced
– 8 cremini mushrooms, quartered
2. Cook the bacon in a cast iron skillet over medium heat. When the fat has started to render out and the bacon is starting to cook, add the additional fat (I happened to have some reserved bacon fat in my fridge) and the onion, mixing to coat in the fat. When the onions have softened, add the mushrooms.

– garlic powder
– cayenne pepper
– oregano
3. When the mushrooms have absorbed some of the fat and have started to brown, push these ingredients to one side of your pan. Pour the potatoes into the other side and let them sit there for a couple minutes to start to brown. Mix the other ingredients back over the potatoes, sprinkle in the spices, and toss gently together, letting the potatoes absorb some of the fat.

At this point you can serve it whenever, but if you like the crusty stuff on your potatoes let it cook a little longer.

There’s something comforting about eating traditional breakfast foods for dinner, don’t you think? Especially when a random thunderstorm sneaks up on your evening and prevents you from taking pictures of the garden preparations that are under way…more to come on that later this week.

What would you eat for breakfast for dinner?

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One thought on “Breakfast for Dinner

  1. H. D. Groome says:

    J-

    Thanks for that suggestion on asparagus. I have not thought of the spice on that food.
    Overnight I have been ‘brining’ 2 rock cornish hens. This is an experiment because I have only tried the brining method on turkey. Brining is kind of old school but coming back; not for food preservation but for flavoring/moisture. I will add an aromatic mix of apple, onion, cinnamin, rosemary & sage to the cavity before cooking. I serve it on a small bed of cornbread stuffing, topped with a chicken/mushroom sauce & maybe a sliced pineapple ring with a grape inside. To the side is Jasmine rice & fresh green snap beans. Tonight, I will see how this whole experiment works for a dinner guest! 🙂

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