Purple Kitchen Treats

Over the past few years, I have been working on a cookbook. During this time, I took time off to finish my Master's Degree. Now that I have accomplished that, I am working again on my cookbook, slowly but surely.

However, over the past few months, something interesting has happened...I have received multiple requests for baked goods, particularly my cookies. I am also receiving multiple requests for granola. So, with all these requests in mind, I have started to make my cookies for sale, along with my granola.

My official web site is available, but will be undergoing a significant redesign. Be sure to visit my "official" web site at: http://www.susanshonk.com and watch for some exciting changes.

From the heart of my purple kitchen to you,

Tuesday, January 11, 2011

365 in 365 - #12 - Breakfast Hash

For the most important meal of the day....other than lunch, dinner and a bedtime snack.  Tomorrow, I'll post the best method for making an omelet that you will ever try....light, fluffy, impressive and oh so very easy.

Breakfast Hash

This is a recipe that I came up with because I didn’t have enough of any one item to make an adequate breakfast.  I needed to go shopping, and just had not yet found the time to get to the market.

For this recipe, you will want to make the dice the same size for all the ingredients.  Typically, I like a ¼ inch dice.

6 to 8 ounces left over roasted meat such as pork tenderloin or steak, diced
1 large onion, diced
1 large raw potato, peeled and diced
2 cloves garlic, minced 
Olive oil
Salt & pepper to taste

In a medium to large nonstick skillet, add 2 tbsps olive oil and sauté the onion and potato until tender.  Add the garlic and cook for an additional 5 minutes.  Add the meat and sauté until heated through.  Add salt & pepper to taste.

This works well as a stuffing for an omelet or as the base for a poached egg.  The first time I served it, I put a poached egg on top and served some very sweet and juicy cantaloupe with it.  

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