I’m a flexitarian. When I say that what I mean is that I eat vegetarian most of the time but I do eat meat occasionally. However – I wouldn’t classify myself as a potato loving girl. I eat them but not because it’s the love of my life. My husband however is a “meat and potatoes” man. That being said every weekend we have a brunch together. While I have found several different ways to make breakfast potatoes (hash browns, home fries, french fries, baked, etc.), my favorite has been a homefries style. My mother used to make these all the time for my siblings and I as children and it’s nostalgic for me when I eat them. That being said I have redressed how they are done and made them my own.
- Potatoes – washed and sliced into cubes about 1/2 inch long and 2 cm wide (any larger and they won’t cook properly; you should also plan on at least 1 potato per person.)
- Garlic (I prefer fresh garlic and if you are using it I would recommend about 1 clove for every 2 potatoes)
- Onion – cut however you prefer them (if you don’t like onions you could use onion powder; 1/2 of a medium onion for ever 2 potatoes)
- Oil (you will need enough to cover the bottom of the pan by about 1 inch)
- Paper towel
- Cast Iron skillet (if you don’t have one any skillet will work)
- Over medium heat start pan heating with oil in it.
- Once oil is properly heated place potatoes in it to fry (be careful – if you use too many potatoes at once it may not fry properly; you may have to do more than one sets of frying)
- Add Onions and Garlic; Season everything to taste
- Stir occasionally
- After the potatoes are done frying (they should be crisp on the outside and tender on the inside – poke the big ones with a fork to test), remove them from the pan and place them on the plate (which will have the paper towel on top to absorb the oil)
- Serve hot!
I hope you enjoy this recipe. Like I said it’s nostalgic for me and I was reminded of it as my friend called and asked for it – you all can thank her for it being on the blog! Enjoy Brunch.
I blame my father. He is the one who coined this recipe. He is also the one who would make it for my little sister and I while we watched Sleeping Beauty, now I can’t watch Sleeping Beauty or eat an eggy sandwich without the other. That being said you should know it’s addicting, it’s easy and it is budget friendly!
- Bread – 2 slices of any type you like
- Mayonnaise – I like the kind with olive oil but whatever you got is great
- Eggs – at least 1 per sandwich; though I like using 2
- Salt and Pepper to taste
- Cheese – Kraft american cheese slices melt best but whatever you want will taste amazing.
- Butter/oil for skillet
- Heat up skillet with butter or oil in it (medium heat is best).
- Toast bread; when it is finished toasting spread mayonnaise on one slice.
- Fry Egg in pan – this can be done over-easy or hard fry – whatever you like (personally I don’t like runny yolks; even though that’s how dad makes it, so I hard fry) .
- Salt and Pepper to taste.
- Place cheese on top of egg for 30 seconds AFTER the egg is done cooking and the pan is turned off.
- Place Egg and cheese on bread – Create your sandwich
Ok so here are some tips – adding bacon or sausage is super yummy and so is lettuce and tomato. It kind of makes it like a BLT with egg. If you don’t want to use mayo – use guacamole or avocado, something to add creaminess. This is one of those sandwiches that’s been tried out on all my friends – they love it. It’s a staple in my life. I hope you enjoy it as much as I do.
I like eggs. My husband loves eggs. Every weekend guess what is made for breakfast at our house – EGGS!! So here’s the thing – I only really like scrambled eggs and I really hate that it’s a ton of work standing at the stove making it. It takes a ton of work. That being said – I have created a recipe based off of reading several different Pinterest/Blog ideas on how to make mini egg quiches. This recipe is great for a morning when you don’t want to stand at the stove or for when you have a ton of guests for breakfast!
- Eggs – About 1-2 per person
- Basil – dried about 2 teaspoons
- Onion – Half a big onion minced
- Garlic Powder – about 2 teaspoons
- Salt and pepper to taste
- Milk – about 1/4 cup per 6 eggs
- Cheese – 1/4 Cup per 6 eggs give or take(I like cheddar but any kind would work; also I have not used a vegan cheese substitute so I’m not sure how it would work)
- Oregano – about 2 teaspoons
- Bacon – I used pre-made bacon bits and loved it – about 1/4 cup per 6 eggs
- Oven – Preheated to 350 degrees (F)
- Muffin Tin
- Non stick spray/butter
- Mixing Bowl
- 1/2 cup measuring cup
If you find that you need to add more eggs – do so. I didn’t measure so this is all via guess-work.
- Pre-heat oven to 350 degrees and spray muffin tin with non stick spray
- In a large mixing bowl – Mix eggs, milk, and seasonings with whisk
- Add Cheese, bacon, and onions
- scoop egg mixture into muffin tin using 1/2 cup measuring scoop
- Place in oven and back for 10 min.
- Test the tops after 10 min – muffins will pop out of cups when they are fully cooked – tops should be just set. rotate pan at 10 min mark if they are not cooked.
- let rest for 2 min after pulling from oven.
These egg “muffins” go great with sausage and fried potatoes. They are perfect for each person to have one or two without having to put in a bowl and get that wetness at the bottom (you know when you have eggs sitting in a bowl and somehow you get water in the bottom from condensation and then the eggs sit in a ‘soup’). I tested this recipe out when we had 2 other people staying with us and it was a huge hit. You could do any variation of items you wanted. Best part is that they keep and reheat beautifully (no more than 2 days) so you can make them the night before then heat and go the next morning.