Who knew Breakfast could be so fun? That’s right, Mexican and Pie for breakfast–two of my favorite foods together. The great thing about this dish is you can serve it for dinner or breakfast. I am making this once a week. It is so easy and you can tweak the recipe to fit the tastes of your family. Enjoy!
I have a great recipe for you. I just bought a basket of sweet banana peppers at Van Pelt’s Farm Market, 1176 Fairfield School Rd., Columbiana, Ohio 44408. Their phone number is 330.482.0435. When I saw this recipe I knew it was the perfect way to use some of my peppers. I did tweak the original recipe. I hope you enjoy these as much as we did.
Sausage Quiche with hash brown crust
3 Cups shredded hash brown potatoes
1/2 stick of butter (1/4 cup)
Salt and pepper
12 oz. Hot Italian Sausage (or use your favorite) available at your ( local meat market)
6 jumbo eggs (available at your local butcher shop)
1/4 cup half and half
2 Cups shredded cheese
6 green onions (chopped)
Preheat oven to 375 degrees. Spray the bottom of a 9” pie plate with non-stick cooking spray. In a large glass bowl melt the butter in the microwave. Add the hash browns to the bowl with the melted butter. Add salt and pepper to taste. Mix well. Place in the pie pan. Press the hash browns on the bottom and sides of the pie plate. Place in the oven and bake 25 to 30 minutes until golden brown.
While the hash browns are cooking remove your sausage from the casings (wet, split casings with a knife and remove). Thoroughly cook the sausage in a skillet over medium heat. Remove the skillet from the burner and allow the sausage to cool. In the same bowl you mixed up the hash browns, whisk together eggs, half and half, cheese and green onions. Season with a little salt and pepper. Add the cooked sausage and mix well.
When the hash brown layer is cooked pour the mixture on top. Return it to the oven and cook for an additional 30 minutes. Cut into wedges and serve.
This is great to freeze and use for breakfast.
That’s all for this week—-From our Butcher Block to your Table
Today’s rain is making me think about comfort food. Luckily I was planning ahead. I have a rump roast in the crock pot. I will have mashed potatoes, gravy, green beans and green salad to complete the meal. There is something so comforting about a meal like this on a rainy, chilly day.
4 to 5 Rump Roast (available at your local meat market)
1 large onion (peeled and thinly sliced)
2 teaspoons of Mediterranean Spiced Rock Salt (available at your local butcher shop)
2 Tablespoons of Extra Virgin Olive Oil
Heat Extra Virgin Olive Oil in a roaster pan over medium/high heat. Rub Mediterranean Salt on all sides of the roast. Place the roast in the heated skillet. Brown and turn until all sides are browned. Place sliced onion in the bottom of the crock pot. Put the crock pot on high. Cook for 3 hours. Turn to low and cook an additional 4 hours. When the roast is fork tender put the crock pot setting on warm.
25 minutes before you are serving dinner drain the juices from the crock pot. Leave the onions with the roast. Heat the juices in a skillet over medium heat. Mix 1 to 2 Tablespoons of cornstarch in 1/2 cup of milk. Carefully introduce the cornstarch\milk mixture with the beef juices. Whisk constantly. If the mixture is too thick you can thin down with beef broth. This will make an excellent gravy for your beef and mashed potatoes.
Hope you enjoy this meal as much as we do. That’s all for today. Until next time…From our Butcher Block to your Table.