Saturday, December 27, 2014 Tevet 5, 5775

Breakfast for Dinner

February 19, 2014
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Don’t have any idea what to make for dinner tonight?
 
One surefire way of shaking up your evening mealtime is to bring morning favorites into prime time. Eggs, waffles, pancakes and more breakfast recipes can take their turn on the dinner table.
 
Aside from being “fun” to eat breakfast for dinner, it’s usually a rather economical choice as well. 
 
These quick, hearty breakfasts are perfect dinner pinch hitters.
 
Chicken Sausage-Sweet Potato Hash With Baked Eggs
(Meat)
From Joy of Kosher, by Jamie Geller
2 Tbsps. olive oil
2 small sweet potatoes, peeled and cut into 1⁄2-inch cubes
1 medium onion, sliced
1 medium red bell pepper, ribs and seeds removed, cut into 1⁄2-inch cubes
1 medium green bell pepper, ribs and seeds removed, cut into 1⁄2-inch cubes
4 cooked chicken sausage links, sliced 1⁄4-inch thick
1 tsp. ground cumin
1 tsp. kosher salt
1⁄2 tsp. paprika
4 large eggs
freshly ground black pepper
 
Preheat the oven to 400˚.
 
Heat the olive oil in a large ovenproof skillet over medium-high heat.
 
Add the sweet potatoes and sauté until browned, about 12 minutes.Add the onion and bell peppers and sauté until slightly softened, 6 to 8 minutes. Add the sausages, cumin, salt and paprika. Sauté for 4 minutes.
 
Make four wells in the mixture and crack an egg into each well.
 
Tranfer the skillet to the oven and bake until the sweet potatoes are tender and the eggs are set but the yolks are still soft, 10 to 12 minutes.
 
Divide the mixture evenly among four plates, giving each person one egg with some hash. Sprinkle with pepper.
 
Serves 4.
 
The following dressed-up version of the above recipe is fun for the kids, but impressive enough for a fancy family brunch or any breakfast/dinner party you may be hosting.
 
Pastrami and Sweet Potato Hash Cups
Omit the sausage from the recipe and bake the hash in pastrami cups in a jumbo muffin tin. 
 
Spray the tin with cooking spray. Line the walls of each cup with two thin slices of pastrami.
 
Fill the cups halfway with the cooked sweet potato hash, make a well, and crack an egg into the well.
 
Bake at 400˚ until the eggs are set but the yolks are still soft, 10 to 12 minutes. 
 
Let rest for 5 minutes before running a knife around the edge of the cup to remove.
 

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