I plan our meals a week at a time and also shop for the week ahead. That's about as much as I can handle on one shopping trip, otherwise I get squinky.
And that ain't pretty.
Sometimes even planning a week of meals fries my brain. You'd think that I'd have a huge, outrageously long list of food to try.
And, well, I do.
But you don't think I actually use it, do you?
Most of the time I have no clue what to cook.
Nights like that usually call for Breakfast for Dinner.
You know, Brinner.
It's easy, cheap, and full of lots of possibilities.
Sweet like pancakes or Pain Perdu.
Or savory like this Breakfast Hash from Nigel Slater.
Served with a fruit salad, this made made a filling and easy (breakfast for) dinner.
Slater uses "herby sausages." I used 1/2 pound of breakfast sausage. He cracks eggs over the hash, making them sort of a cross between poached and fried. Or at least I imagine. I don't eat runny eggs. So my hash had scrambled on top.
With hot sauce on top of that.
Here's the original recipe.
adapted from Nigel Slater
1 Tbsp olive oil
3 Tbsp butter
1/2 lb breakfast sausage (I used hot)
1/2 tsp ground sage
1 onion, sliced
1 large Irish potato, including skin
1 Tbsp chopped parsley
Add the oil and butter to a skillet. Heat over medium. When the butter gets foamy, add the sausage and sage. Brown, breaking the meat up as it cooks. Add the onion and stir to combine.
Meanwhile, grate the potato onto a clean dishtowel. Wrap the grated potato in the towel and squeeze the water out over the sink.
When the sausage has completely browned and the onion has softened, add in the potato. Cook, stirring occasionally, until the potato has softened.
While the potato cooks, scramble the eggs. Top the hash with the eggs, shake on some hot sauce, sprinkle on the parsley, and serve.
This post is part of I Heart Cooking Clubs Weeknight Favorites.