Breakfast potatoes.

One of the best things about having long runs on the weekend is my ability to gorge on carbs post-running. Some days it's french toast, but mostly, it's tortillas (breakfast tacos, guys!) or potatoes (I am half-Irish after all). Lately, I've been making them from scratch. It is SUPER easy and cheap. I highly recommend it. Therefore, I shall give you my recipe (that's not really a recipe) to make delightful carby goodness to accompany your eggs.

BREAKFAST POTATOES

(Serves two)

Ingredients:

-5-6 yukon gold potatoes (I base the number of potatoes on their size)

-quarter of a large yellow onion, diced

-2 tbsp olive oil

-Salt and pepper to taste.

Optional: Chopped mushrooms, chopped green pepper...really, anything you might want to add. These are just two I've tried in the past.

How to:

-Cut the potatoes into smallish chunks. You want them to cook relatively fast, so small bits are good.

-Put them in a large skillet and cover with water. Bring to a boil and cook until potatoes are semi-soft. You don't want them mushy. 8 to 10 minutes should do the trick.

-Drain the water from the pan.

-Add onions and olive oil to the pan.

-Cook for another 10-15 minutes until a nice brown crust starts forming on the potatoes, stirring occasionally. If you don't want them as crisp, cook for less time.

The lovely brown crust...the best part!

Plated, for your viewing pleasure.

I like to top them with perfectly runny eggs.

A bloody mary goes AWESOMELY with these potatoes.

Enjoy! P.I.C. has assured me he will guest blog his awesome bloody mary mix, so stay tuned for that!

Breakfast burritos.

My brother and his wife just had a baby. She is the most precious baby in all of the land. Trust me. I have since learned from the plethora of friends having babies that the best thing to bring is FOOD. Busy new parents don't have time to cook, so if you do it for them, or make it as easy as just turning on (and the turning off) the oven, they will actually have a chance to put some real food in their bellies.

Of course, armed with this knowledge, I took to the internet. I found several recipes promising to be perfect for freezer. One in particular intrigued me: Breakfast Burrito. I am a HUGE fan of all things breakfast and burrito. Odds are very good that if there is a breakfast burrito on the menu, I am ordering it. It's just my style. Even McDonald's breakfast burritos are pretty tasty to me (and only $1!!!)

In any event, I found this fantastic recipe for breakfast burritos.

I whipped them up one night (among some other items that may or may not be blog-worthy) and having left behind a few to sample (OBVIOUSLY), declare them ABSOLUTELY DELICIOUS.

Here are some helpful hints:
-1/2 cup might be too much to fill. I was doing less to get a good tight roll.
-It took me a few tries to get the hang of rolling, but once I did, I was on a roll. Ha. See what I did there?
-I used low fat sausage and 2% cheese to cut back on the calories. I'm healthy like that.
-I used the 8 inch flour tortillas. They were perfect and yielded 22 burritos. Not too shabby.
-I didn't let them COMPLETELY freeze before individually wrapping. I left them in the freezer for an hour and a half or so. I think it worked fine.
-Don't forget to write reheating directions on the package if you are gifting the burritos so your pals know exactly how to make them taste best.

Enjoy!

The guts of the burrito. OHSOGOOD.

Sweet potato hash with eggs.

My husband says that I'm truly great at creating dinners out of the random ingredients in our house. I'm not going to lie, I agree with him. I knew tonight we'd be having eggs of some variety. My initial thought was to make scrambled eggs with leftover roast chicken, blanched asparagus, and feta cheese. On the side would be a sweet potato hash.

Sounds pretty good right? Well, it did until I recalled a lovely sweet potato hash that one of our favorite local restaurants served. Only they served it with fried eggs on top. The runny yolk of the eggs acts as a "glue" to the hash making one delicious casserole-type dish.

I found this recipe for the sweet potato hash. I followed it pretty closely, using two smaller sweet potatoes and half of an onion, but omitted the bacon. Instead, I blanched some leftover asparagus, eight stalks or so, chopped it up to the size of my sweet potato cubes, and tossed that in at the end.

I topped it all off with eggs: two for my husband and one for me.

The end result:

Pre-mixing of the yolk.

Now THIS is the way to eat it.

My tips? Runny yolks are a must. They are the glue that make this dish taste SO much richer than it actually is. Two thumbs up in this house.