Post by Clipper on Jul 30, 2019 9:44:33 GMT -5
I have always been a big breakfast eater. It is usually my largest meal of the day. Being a meat and potatoes loving sort of a guy, I love any combination of those foods. Not necessarily a heart healthy diet at times, but very tasty and sustaining.
Kathy quite often cooks extra potatoes so that I will have a couple to cut up for home fries. The other day we grilled some bratwurst in the air fryer and had a couple of links left over. While getting out the eggs this morning I noticed the two left over brats and two large potatoes that Kathy had cooked and put aside for me. While I was cooking Kathy's eggs ( I cook her breakfast every morning because when she first gets up the pain in her feet from the peripheral neuropathy makes if painful for her to walk and stand)) I was thinking about how I could use those 2 left over sausages in a breakfast dish. The decision was to make a breakfast hash.
This is what I came up with:
2 bratwurst links thinly sliced
1/4 cup of diced Vidalia onion
2 medium potatoes sliced thick
1/2 teaspoon of celery salt
Black pepper to taste
Sprinkled liberally with sweet paprika while it cooks.
Drizzled a saute pan with a couple of tablespoons of good quality olive oil, tossed in all of the ingredients and cooked covered over medium heat for about 15 minutes, stirring occasionally.
Tossed it on a plate with two eggs over easy and a slice of rye toast. That will fuel me until suppr time. I often don't eat lunch in summer, or if I do it is a piece of fruit and maybe a bologna or tuna sandwich.
Tonight's supper is going to be BLT's made with ripe and juicy tomatoes fresh from the garden, slathered with Hellman's mayo, and topped with a couple of slices of Wright's thick sliced, hickory smoked bacon on lightly toasted light rye bread. Yum. The light rye that I buy from Krogers is fairly large slices, so we normally make three sandwiches and we each eat 1 1/2 if the sandwiches are to be our dinner, possibly accompanied by few potato chips.
Kathy quite often cooks extra potatoes so that I will have a couple to cut up for home fries. The other day we grilled some bratwurst in the air fryer and had a couple of links left over. While getting out the eggs this morning I noticed the two left over brats and two large potatoes that Kathy had cooked and put aside for me. While I was cooking Kathy's eggs ( I cook her breakfast every morning because when she first gets up the pain in her feet from the peripheral neuropathy makes if painful for her to walk and stand)) I was thinking about how I could use those 2 left over sausages in a breakfast dish. The decision was to make a breakfast hash.
This is what I came up with:
2 bratwurst links thinly sliced
1/4 cup of diced Vidalia onion
2 medium potatoes sliced thick
1/2 teaspoon of celery salt
Black pepper to taste
Sprinkled liberally with sweet paprika while it cooks.
Drizzled a saute pan with a couple of tablespoons of good quality olive oil, tossed in all of the ingredients and cooked covered over medium heat for about 15 minutes, stirring occasionally.
Tossed it on a plate with two eggs over easy and a slice of rye toast. That will fuel me until suppr time. I often don't eat lunch in summer, or if I do it is a piece of fruit and maybe a bologna or tuna sandwich.
Tonight's supper is going to be BLT's made with ripe and juicy tomatoes fresh from the garden, slathered with Hellman's mayo, and topped with a couple of slices of Wright's thick sliced, hickory smoked bacon on lightly toasted light rye bread. Yum. The light rye that I buy from Krogers is fairly large slices, so we normally make three sandwiches and we each eat 1 1/2 if the sandwiches are to be our dinner, possibly accompanied by few potato chips.
