Perfect Morning: Bacon, Eggs and Potato Hash
Growing up my Mom made us breakfast every morning before school. Not sure why but my Dad always called it a “sawmill breakfast” Breakfast meat, eggs, potato and some toast. A perfect way to nourish your chubby little spawn:) I do like making breakfast on Saturday’s and Sunday’s. Nothing fussy but more substantial than your average morning rise.
We started cooking bacon like this a few years ago. If you are a crispy bacon person this is your technique. First off you must go low and slow to render that fat out over time. It also lays down perfectly flat. I use a 300 degree oven and arrange them on a wire wrack atop a sheet pan. Today I topped it with a touch of brown sugar and cayenne.
So divine and you can keep some for use later in the week.
I also had three small potatoes left over so I thought I would make a potato hash thing. Frankly it sucked. I grated the potato and about half an onion and even crumbled in a touch of bacon. The potato itself wasn’t made for this and I didn’t like how it turned out.
And finally the cheddar eggs with a touch of sour cream for some tang. Really there is no recipe to share other than the bacon above. I wouldn’t pass along the potato trash I created.
Bacon Roasted Chicken in the Greens
I had a lot of greens in the fridge that I needed to use up so decided to make a chicken dish that incorporated them. My original idea was to stuff the breast and wrap them in bacon but they were too thin for that so I opted to rest them on top of the greens. This is a nutrient rich dish that tastes great. I am partial to the stinky green though.
2 air chilled organic chicken breasts
4 strips of organic bacon
Head of Collard Greens
Two portions of Brussels Sprouts
4 cloves of garlic
1 tbs of GF Dijon
Splash of Chicken Stock (organic)
In a medium heated pot sweat your onions and leeks with a strip of diced bacon. Then add your greens and garlic with some Kosher Salt and Pepper and a squeeze of half the lemon. Cook about 10mins to soften them up prior to putting them into the oven.
Preheat your oven to 375 degrees. Now trim your chicken and rub on the Dijon, Kosher salt, Pepper and Garlic Powder and then wrap in uncooked bacon. Add your greens to the baking dish and nestle your chicken breast atop the greens. Roast in the oven for about 40mins.
Chicken and Bacon Rice
Jill and I stumbled on this recipe through house sitting when we were first out of university. One maid created this dish and we just loved it. Now I tried to lighten it up or “paleo/gf/df” it and did sacrifice some flavor and creaminess by omitting the can of cream of chicken soup.
What is nice about this dish is that the bacon slowly cooks so it renders out it’s fat which melds into the rice. The chicken coated in pepper, paprika and oregano concentrate spicy but herbaceous flavors. It’s just a great comforting dish. I had an idea about injecting more veggies by perhaps first lining the pan with greens like collards or kale.
2 chicken breasts (organic free range air chilled)
1 cup of brown rice
4 strips of no nitrate bacon
2 cups of chicken stock (organic)
Kosher Salt and Black Pepper
1 can of cream of chicken soup (I omitted this during our detox)
1. We are going low and slow on this one. So preheat your oven to 300 degrees. In a sauce pan add chicken stock and rice with half the spices. Heat through to allow the rice to soak up some liquid.
2. In a 9×12 pan line the bottom with your bacon strips and lightly pepper. No pour your sauce pan of rice and stock on to of the bacon. Add your chicken to the top of the rice and dust with spices. (I cut my breast up into chunks for Jill because she tends to pick at breasts looking for grizzly bits despite my trimming ).
3. Cover and cook for 2 hours checking on it every 30mins or so. You will want to pay attention to the rice to make sure it has enough moisture to soften/fluff. Add a little stock if necessary. We discard most of the bacon at the bottom of the dish as we eat it. Your call.