Happy Canada Day!!! 3 awesome recipes for breakfast or lunch

Happy Canada Day (July 1)...Hope everyone is happy and healthy! 

Today I want to share one of my all time favorite recipes..as you read ...don't go hating.. this recipe tastes sooooo good..you just can't believe it..Everytime I made it it disappeared... cause I love leftovers..and there are never any ...enjoy, my little foodies!!

Chili-Sweet Potato Hash with Fried Eggs (and fresh tomato salsa)


2 TBSP olive oil (enough to swirl twice around the pan)
1/2 lb of bulk breakfast sausage (maple sausage works well)
1 large sweet potato, scrubbed clean, cut in half lengthwise and thinly sliced into half moons
I large red onion, finely chopped
2 tsp chili powder (2/3 of a palmful)
1 tsp of ground cumin (1/3 palmful)
2 tsp ground coriander (2/3 palmful)
salt and freshly ground pepper

(Fresh Tomato Salsa)
3 vineripe yellow tomatoes, seeded and diced (yes you can use red plum)
2-3 TBSP chopped fresh cilantro
Juice of 1 lime
1/2 cup fresh flat leaf parsley (a few handfuls) chopped finely
(add 1 small chopped and seeded jalapeno pepper..if you like)

1 geneorous cup of grated Machego Cheese or Extra Sharp cheddar

4 large eggs

Preheat large non stick skillet over medium high heat with oil.  Add sausage meat and break up into small chunks, brown for about 3 minutes.  Add the sweet potato and 3/4 of the red onion, season wit chili, cumin and corriander.  Stir frequently, cook for 10-12 minutes until potatoes are nice and tender. 

While the hash is cooking, in a small bowl combine tomatoes, the remaining chopped red onion, cliantro, lime juice aome salt and pepper to taste.

Once the hash is cooked, add chopped parsley, stir to combine..Transfer has to a serving platter. Sprinkle with cheese..cover with aluminum foil....the cheese will melt while you make the fried eggs.

Wipe the skillet you made has in clean, return to stove, over medium high heat, add 1 TBSP butter. ...once butter is melted, crack each egg into the skillet, season with salt and pepper and fry to desired doneness (I like mine over easy).  You may scramble the eggs if you prefer.

Now transfer the eggs to the platter of hash.. sprinkle with fresh tomato salsa and serve.


another variation on a theme:

Bacon and Sweet Potato Hash

4 medium sweet potatoes, peeled and cut into large dice

Salt

1 tablespoon Olive Oil

4 slices smoky bacon, diced

1/2 teaspoon allspice

1 teaspoon smoked paprika

A few dashes or more hot sauce, to taste

2 scallions, thinly sliced on a bias

Ground black pepper

Place the potatoes into a medium pot and cover with cold water. Season with some salt and cook over high heat. Bring up to a bubble, reduce the heat to medium and simmer the potatoes until al dente (they should be tender enough to pierce easily with a knife but not quite mashable), about 8 minutes.

When the potatoes are ready, drain them and shock them under cold water briefly. Scatter them out onto a kitchen or paper towel and blot off any excess water.

While the potatoes are coming up to a bubble, place a large skillet over medium heat with 1 turn of the pan of oil, about 1 tablespoon, and the diced bacon. Cook the bacon as the pan heats up until it’s golden brown and crispy, 7-8 minutes. Remove the bacon from the pan, reserving the fat in the skillet.

Over medium-high heat, add the drained and dried potatoes to the skillet and cook, turning occasionally, until golden brown, 7-8 minutes. Add the allspice, paprika, hot sauce, scallions, reserved diced bacon, some salt and pepper to the skillet and toss to combine. Serve warm.

Another yunmy dish that is perfect for breakfast or lunch...

 

Bacon Monte Cristos

16 slices thick-cut bacon

1/2 cup maple syrup

1/2 cup brown sugar

2 tablespoons butter

8 slices sandwich bread, whatever kind you like

16 slices sharp cheddar cheese

3 eggs, beaten

Preheat oven to 400ºF.

Cover a baking sheet with aluminum foil and arrange the bacon slices on the pan. Drizzle the maple syrup over the slices and sprinkle them with brown sugar. Bake until the bacon is cooked through and golden brown, 8-10 minutes.Allow to cool.

When the bacon has cooled enough to handle, place a large skillet over medium heat with the butter. On a work surface, lay down 4 slices of bread and cover each of them with 2 slices of cheese. Lay down four strips of bacon on each slice and top them all off with 2 more slices of cheese. Cap off each sandwich with the remaining bread slices and dip them all in the beaten egg (just like French toast). Slide the sandwiches into the skillet and cook until golden brown and the cheese has melted, 4-5 minutes per side. Serve warm.