Not your Average Hash

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Well guys, I’m making my great return to the bogger life! Life happens, you know. I had a whole baby, the pandemic hit (that may or may not still be here…the CDC is risking it all), started another business, whew but I’m back! I decided to ease on into it, by sharing a recipe I adapted from one of my IG friends (in my head) lol! Jasmine had a great recipe for hash browns and I decided to add a few things that I love, one being, meat…cheese…annnd peppers! Let’s get into it!

breakfast potatoes.jpg

Not Your Average Hash

What You’ll Need

  • 4 Russet Potatoes

  • 4 large eggs

  • 1 lb. Breakfast sausage

  • 2 Bell Peppers (red and green)

  • 1/2 white onion

  • Mexican blend shredded cheese

  • salt

  • pepper

  • herb de province

  • parsley

  • smoked paprika

  • garlic powder

  • Cajun seasoning

  • oil for frying (canola)

Simon Says:

  • Wash and cube your potatoes, them place into a large mixing bowl.

  • Add all your seasonings, salt, pepper, herbs de Provence, parsley, smoked paprika, garlic powder, and your favorite Cajun seasoning. Toss your potatoes.

  • Pour enough oil in your pan to rise about 1-2 inches, heat your oil.

  • Carefully add in the potatoes and for about 5-7 minutes at medium high heat.

  • Prepare a cooling rack with paper towels to drain your potatoes once they are done.

  • Begin preparing your breakfast sausage according to the instructions on the package.

  • When the potatoes have about one minute left, add in your bell pepper and onion to the oil.

  • Remove potatoes and veggies from oil and allow to drain. Sprinkle a little additional seasoning if desired.

  • Combine potatoes, sausage, and some fresh veggies (green onion and more bell peppers)

  • Simon Says, EAT!

Secret tip: Add eggs on day two for a whole new experience!

Secret tip: Add eggs on day two for a whole new experience!

Chicken Pot Pie

in ,

Honestly, I probably would have never made this, had Travis not expressed his LOVE for chicken pot pie. My only experience with them are passing by them in my grocery freezer section...ha! So as a lot of us do...I resorted to Pinterest for something that didn't seem too intimidating! 

I think it did pretty darn good! I've made this about two times now, and it's a hit with the mister! Check out the recipe below.

Recipe adapted from Lovely Little Kitchen!

Ingredients:

  • 1 sheet frozen puff pastry
  • 4 tablespoons butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/2 cup chopped carrot
  • 1/4 teaspoon salt
  • 1 stem fresh rosemary (chopped)
  • 2 tablespoons flour
  • 2 cups milk (or almond)
  • 1/2 cup heavy cream
  • 1/2 bullion cube
  • 2 cups cooked chicken, chopped
  • 1/2 cup frozen peas
  • 1/2 teaspoon chopped fresh thyme or rosemary, plus more for garnish if desired
  • 1 egg, beaten slightly with a fork

Directions

  • Allow puff pastry to thaw at room temperature and then gently unfold.
  • In a large pot, melt butter over medium high heat.
  • Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender.
  • Sprinkle flour over vegetables and cook for 1-2 minutes.
  • Gradually whisk in milk, heavy cream and and Better Than Bullion, and bring to a slow boil.
  • Simmer gently over medium heat until sauce begins to thicken (5 minutes).
  • Turn heat to low, and add chicken, peas and thyme.
  • Preheat oven to 400 degrees.
  • Pour chicken mixture into a 8 x 8 baking dish.
  • Cut puff pastry into 12 equal strips, using fold lines as a guide.
  • Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern.
  • Using a pastry brush, brush egg onto the top of the puff pastry.
  • Bake for 30-35 minutes. The top of the puff pastry will be a deep golden brown color.
  • Cool for 5 minutes before serving.
  • Simon Says, Eat!

Remember, if you like more veggies, add it in! Same goes for the chicken! Let me know how you guys like it or what you have found to be the key for a great pot pie!