Breakfast Hash

So Jessica over at how sweet it is popped up on my facebook feed this AM with this wonderful recipe: Grilled corn summer breakfast hash.  However, since I don't have any grilled corn, nor was I going to run to the store, buy corn, and grill it, I decided to make this dish MY way :D  Its still totally inspired by Jessica tho :D

I'm using bacon bits and frozen corn, so I jump straight in with roasting the potatoes, instead of making the bacon.  Because there is no bacon fat, I use a small bit of olive oil.

Start roasting your potatoes.   Put them in your pan on the stove in some oil.  Cook for 8-10 minutes.  Your potatoes will start to turn brown and yummy.

Add your bell pepper and green onion.  It will start to smell really really good right now. Cook for 5 more minutes.

Add some cut up zucchini.  YUM!  Cook for another 5 minutes.

This is what it starts to look like.

And this. SO MUCH WIN!

After cooking your mixture for another 5 minutes, turn off the heat and add your corn (I heated up my frozen corn) and bacon bits!

Look at this!  Bacon, peppers, potatoes, zucchinin, onion, corn, all mixed into one meal!










Lots of fun colors.

I'm sure adding mushrooms woulda been good too; too bad I don't have any right now :(










I wish, now, that I had taken more...

Or if you're TJ, you scramble some egg in with it all and mix it up.

Too bad I don't like scrambled egg...

2.5 tablespoons of bacon bits

4 potatoes, chopped into cubes

1 small zucchini, chopped

1 tsp of pre-chopped garlic (2 tsp of garlic, minced)

1 yellow pepper chopped

1/2 red pepper, chopped

1 cup frozen corn, heated

1 tablespoon olive oil (you may not need this)

1 green onion, chopped

salt and pepper

Heat a skillet over medium heat. Add some oil, and add potatoes with a sprinkle of salt and pepper to the bacon fat and cook for 8-10 minutes, stirring and tossing every few minutes. 

Add peppers and onions (and another little sprinkle of salt and pepper) to potatoes and cook for another 5 minutes, stirring. At this time you may need to add more olive oil depending on how much oil is left. After 5 minutes, add in the zucchini and garlic and cook for 5 minutes more, stirring. Turn off heat, add in corn and bacon. 

stuffed peppers

I based this recipe off the one from How Sweet It Is. she has really good (looking) food. This is the first of her recipe's i have made

4 red, green, orange or yellow peppers

1 pound ground beef

1/2 onion, chopped

3 garlic cloves, minced

3/4 cup parmesan cheese

1 29-ounce can of tomato sauce (I used 2 15 oz cans)

1/3 cup milk

1/3 cup basil

Preheat the oven to 400 degrees. Slice the tops off of the peppers and remove the ribs and seeds. Set aside.

In a skillet over medium heat, brown beef. Add chopped onion, sauteing until soft – about 5 minutes. Stir in 2 minced garlic cloves and cook for 1 minute. Stir occasionally.

Mix the tomato sauce with the milk and remaining garlic clove and heat it over low heat. Stir in almost all of the basil, reserving some for garnish.

Stir1/2 cup of parmesan cheese into chicken mixture, then add about 1/2 cup of tomato sauce in mixing to coat. (I had to use a bit more tomato sauce) Turn off heat. Divide the mixture evenly between the four peppers, stuffing them to the top. Place in a dish that allows the peppers to stand. Spoon a bit of tomato sauce over the tops, and pour the rest of the sauce into the bottom of the pan. Set the tops gently back on the peppers. Bake for 20 minutes, then cover with foil and bake for 30 more.

I also made corn (recipe below) and loaded casserole potatoes from betty crocker (in a box!)

Corn

add butter, corn, chili powder (as much as you want) and Parmesan cheese (as much as you used of the chili powder). Add some water. Microwave for 2-3 minutes, stir. microwave another 1-2 minutes if needed. serve.