You know when you get really excited to eat a meal, you wouldn’t mind eating that same meal multiple times in one day?Well that is this meal. It’s that good, you won’t mind eating it multiple times! This one was inspired by my friend Sharra, who sent me an awesome stuffed acorn recipe to try. I did my own twist, creating a CK Turkey Italian Sausage and using my @msfarmed Farm Pack shiitake mushrooms! Thank you Sharra for the inspiration!
2 tbsp Garlic Olive oil – 1 tbs for veggies, 1 tbs for heating in pan
1/4 cup + chicken stock
1/4 tsp garlic powder
1/4 tsp onion powder
kosher salt to taste
sprinkle of black pepper
olive oil cooking spray
1: Chop all potatoes (keep skins on just scrub really good) and mushrooms. The smaller dice, the quicker the potatoes will cook and the less chicken stock you will need to use later.
Preheat pan with 1-2 tbs olive oil over medium-high heat.
2: Before adding to the pan, season veggies in a bowl and toss well with a drizzle of Garlic olive oil.
3: Add veggies to pan and cover. Now just let the mix cook. Occasionally I will spray the mix with olive oil spray just to wet it.
4: Once some brown bits start to form, adding in about 1/4 cup of chicken stock or water to help soften the potatoes. Keep stirring, cover again.
Note: Depending on how big your potato pieces are will determine how much stock you need to keep adding. Just add a little at time, deglazing the pan each time.
4: At the very end I add about 1/4 cup (or 3 tbs) of balsamic vinegar. Make sure the pan stays really hot so once the vinegar hits there is a big sizzle and it caramelizes quickly. Do not cover again. Just let the liquid soak in and keep tossing until desired “crispiness.
By now I think most people understand my love for sauces. And this post of recipes will not disappoint the sauce-addicts of the world! The J. Olive Co. Neapolitan Herb Balsamic and Garlic Olive Oil is the perfect combo to make a rich and tangy flavor to any comfort food recipe. In this post we have Red Beans & Rice and a “ketchup,” Oven “Fried” Green Tomatoes with Comeback sauce, Roasted “Everything” Eggplant and yellow squash, and Balsamic Potato Hash! Let’s get cooking!
Raise your hand if you like crispy breakfast sausage? Do you like crispy potato hash?! Are you American? Of course you do!
A frequently asked question by our CK clients is:
“What else can I eat for breakfast besides eggs?”
Even though there is no “rule” saying you can’t eat dinner leftovers for breakfast, some people just want “morning” food. So here you go, the CK Breakfast platter with a ssunnyside up egg and some Balsamic Potato Hash!