Sunny side up skillet

You will need:

  • 8 cups frozen shredded hash browns
  • 6 baby red potatoes, diced
  • 4 tablespoons butter
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 red pepper diced
  • small package of mushrooms, cleaned
  • 10 strips of bacon, cooked
  • sharp cheddar cheese, grated
  • eggs
  • salsa or pico de gallo
  • olive oil
  • salt
  • pepper

Fry the hash browns and red potatoes in olive oil with salt and pepper, in separate skillets until golden brown. Heat 2 tablespoons of butter in a large skillet, throw in the veggies and half of the bacon(chopped). Cook over medium heat until onions are transparent and mushrooms are tender. Layer the hash browns, potatoes, veggie & bacon mixture, and grated cheese. Melt the remaining 2 tablespoons of butter (also use a tablespoon of your bacon grease for better tasting eggs) in a nonstick skillet and fry the eggs just until the egg whites begin to harden. Place eggs on top of your skillet and serve with salsa and bacon.

This came from Food Network Magazine’s May 2012 issue but we of course modified it a bit. You can make the eggs to your liking if you are not a sunny side up type of guy or gal! Our whole family loved this & next time we have guests over for breakfast I will definitely be making this again!


Sour cream & chive mashed red potatoes


You will need:

  • 5lb bag baby red potatoes
  • 16 oz sour cream
  • 1 stick butter
  • 1 package shredded cheese (whatever kind you like)
  • 1/2 cup freshly chopped chives
  • 1 tablespoon TS garlic garlic (optional)
  • parmesan cheese (optional)

Boil unpeeled, clean potatoes in large pot for 30 minutes or until you can puncture with a fork easily.

Mash potatoes in a large bowl or use a hand mixer for smoother potatoes.

Add remaining ingredients, mix well. Spread in a greased 9 by 13 pan. Sprinkle with parmesan cheese and bake at 350° for 20 minutes.

This makes a lot of potatoes so beware! Delish!