...is Turning Healthy! We are keeping the good fat and getting happy about living a more full and painfree life. I'm combining my cooking background and passion with a Health Coaching certification to guide myself and others to burn toxins, boost energy and mood, lose weight and increase our health and longevity without giving up flavor, rituals and dinners out with the gang. Read on, eat on and be Fat and Happy
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Sunday, November 8, 2009
Leek, Fennel and Bacon Breakfast Hash with Parsley Oregano Vinaigrette
Many people also know hash as breakfast hangover food. Plop a sunny side egg on top and let the runny yolk drip down and coat the spuds with total gooey yummy-ness. Or you can go the lighter side of hash and top with fresh salmon baked in parchment paper with a dill yogurt sauce. It all depends on your mood, in some cases -the prior evening out ... and what you have in the fridge.
Today it's just hash, an upscale hash perhaps, but just skillet hash, with a side of green chili. Honestly, use what you have- don't be afraid to throw in beans, or peppers or peas even. Think of the potatoes as a base to flavor as you see fit. Chop, sautee, toss and enjoy with a fresh squeezed mimosa for a fat and happy morning!
Notes and tips: Use a mix of sweet and white potatoes for the best flavor profile. Add cubed roasted pumpkin or butternut squash for a nod to fall. Top with an egg. Try the salmon idea mentioned above. Add roasted red peppers and sausage for an Italian twist. Or top it with a steak for a super hearty breakfast (or dinner!) You can never go wrong by adding bacon!
Leek, Fennel and Bacon Breakfast Hash
Mix Parsley Oregano Vinaigrette (recipe below)
5 strips bacon in a large sautee pan (add fresh ground pepper)
Set bacon on a paper towel, drain most of the bacon grease out of the pan- retain a few tablespoons.
Add and Sautee until golden brown on one side:
3 medium sliced potatoes to the bacon pan.
Fresh ground black pepper
Add and continue to sautee
1 chopped leek
1 medium sliced fennel bulb
When the fennel and leek begin to soften, add:
2 tbls butter
2 minced cloves of garlic
1/4 cup chopped sundried tomatoes
Continue to sautee and toss until the potatoes, leek and fennel are all softened and getting browned. If your pan is too dry, add a little olive oil.
Add and toss:
1 tbls fresh oregano
2 handfuls chopped parsley
2 tabls chopped fresh chives
4 small tomatoes, quartered
Salt and pepper to taste
Crumble feta cheese on top. (if you want extra cheese, add a little Havarti as well) Drizzle with the Parsley Oregano Vinaigrette and serve with a warm tortilla.
Parsley Oregano Vinaigrette
Add in a blender:
1 cup chopped fresh parsley
1/2 cup chopped fresh oregano
1/4 cup chopped fresh mint
2 tbls champagne vinegar
1/4 cup walnut oil
Blend on high, drizzle in olive oil as needed:
1/4 -1/2 cup olive oil (add as needed, may not need all of this)
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