Creamy Hash with Turkey Bacon

I'm back. Last year was nuts! I honestly didn't do nearly as much cooking as the year before because I joined a rock band...? Yup-seriously. And I have realized that my time in the kitchen has shifted to big breakfasts on the weekend while my wonderful hubby Kent cooks up most of the dinners while I am rehearsing. (Many of his creations to come!) This morning, however, I finally made something that pushed me over to the computer to share--a super yummy hash for this super cold Sunday. How can it look so beautiful out, yet be so awfully cold at the same time? It's just cruel. So if you are inside surviving the sub-zero temperature dive yet again, looking longingly out the sunny window, hoping for warmer days so you can actually enjoy the snow, here is a little something to warm your belly and settle your soul.

Creamy Hash with Turkey Bacon

This is a lighter hash, but of course, if you've got the “real” stuff on hand (or just don't give a rip), substitute at will.

Ingredients:

2-3 cups frozen hashbrowns (about an inch deep in your skillet)

3Tbsp canola oil

¼ cup onion, thinly sliced

¼ cup fat-free half-n-half

¼ cup light sharp cheddar cheese, shredded

4 strips turkey bacon

2 eggs

salt/pepper

Preparation:

In your 12 inch skillet, heat the oil and saute the onions until soft over medium-high heat. Remove the onions (unless you like them super crispy) and add the frozen hashbrowns. Put the onions on top of the potatoes and season up with your desired amount of salt and pepper. Cover. (Covering is the key to awesome hashbrowns. This may seem crazy, but you'll be so glad you did it!)

Cook hashbrowns for 5 minutes covered. If it is your first time making hashbrowns, you may need to monitor your heat and browning, but ideally you should just leave them alone. Heat should be somewhere between medium and medium-high, and they may seem like they are sticking a bit at first but that is a-OK.

In another pan cook up your turkey bacon until it has reached your desired crispiness--for me that is about 4 minutes. Remove the bacon, add a bit of oil, and make your over-easy eggs.

Flip hashbrowns over in chunks. Don't worry if this isn't a perfect pancake of hashbrowns. It is all going to get mixed up anyway. Cook for another 3-4 minutes.

Turn off the heat. Slice your turkey bacon into thin strips and sprinkle on the hash browns. Pour the half-n-half over and mix in gently. Sprinkle with the cheese and fold in. Remove to plates immediately and top with your egg.

Serves 2 hungry Minnesotans on a cold winter's day.

-Nikki

Kitchen Sink Sweet Corn Soup with Bacon

What to make for dinner...Hmm… I’ve got some bacon, questionable freezer corn, wilted cilantro, can of green chilis…Corn Soup! That is about the thought that went into this supper. But what came out—SOUPER DELICIOUS! I hope you enjoy this easy summer soup. I bet you have these things lying in the back of your freezer and pantry somewhere. But if you have some fresh sweet corn, please substitute!

Sweet Corn Soup with Bacon

Ingredients:

1 large yellow onion, diced

4 stalks of celery, diced

6 thick strips (about 5 ounces) good bacon

3 cups low sodium chicken broth

12 oz can condensed cream of chicken soup, I use Pacific Organic

4oz can diced green chilis

16 oz bag frozen sweet corn

½ diced red pepper

Salt and pepper

Green onion, cilantro and sour cream

Tortilla chips

Preparation:

In a bit of canola oil, saute onion with celery until translucent—about 10 minutes. Add bacon and continue to cook until the bacon is cooked through.  Empty the bag of sweet corn into the pot and sauté for 5 minutes. 

(You'll notice I didn't drain the bacon...that was on purpose. Yum.)

Stir in the broth, condensed soup and green chilis and bring to a boil. Add the diced red pepper and reduce the heat. Simmer the soup for 15-20 minutes covered until the corn is cooked through and begins to break down.  Salt and pepper to taste.

Ladle the soup into bowls and allow to cool slightly. Stir in a tablespoon of sour cream, and a bit of green onion and cilantro. Top with crushed tortilla chips and serve. 

Time to eat! Enjoy!

-Nikki

Bacon Potato Cauliflower Soup

There is nothing like a cup of soup on a cold, winter’s day –although I can barely say that Minnesota is having anything like a winter this year. (There is no snow on the ground, and 50 degree temperatures!) I suppose comfort food is still in order—comfort food for the winter-lover’s soul.

I’ve invented a ramped-up version of a traditional Finnish potato soup recipe combining some of my favorite ingredients into one big ol’ pot of tasty. With only Kent and me in the house, we often have a lot of remnant ingredients I’ve purchased for other recipes. (These were from a weekend egg bake.) This week I used whole potatoes, but traditionally Finlanders use leftover mashed –if you have about two cups, feel free to substitute.

Bacon Potato Cauliflower Soup

Ingredients:

5 strips thick-cut bacon, cut into pieces

1 medium yellow onion, chopped

¾ cup celery, chopped

6 cups of chicken broth

1 ½ teaspoon garlic powder, or two cloves minced

1 lb Yukon gold potatoes, peeled and cut-up

½ a head or 1 14oz bag of frozen cauliflower (I got a bag at Target.)

Salt and pepper, a dash to taste

Green onions, chopped and cheddar cheese to garnish

Preparation:

Fry the bacon in your soup pot until crisp. Remove the bacon to a paper towel and set aside.

In the reserved drippings, cook the onion and celery over medium heat until the onion is soft and translucent, about 8 minutes. Add garlic, salt and pepper and cook for 1 minute.

Drop in the potatoes, cauliflower, and pour in the broth. Turn up the heat until it begins to boil, then reduce and simmer for 40 minutes, stirring occasionally.

Depending on the smoothness you desire, purée part or all of the soup in a blender or food processor. Or better yet, use your immersion blender right in the pot. (This is an item worth purchasing. They are an amazing tool for soups and sauces.) You could also carefully mash with a potato masher. Add more salt and pepper if desired.

Ladle into bowls and top with cheese, chopped green onions and the bacon pieces. The recipe serves about 6 for dinner, or 8 for lunch. It makes great leftovers, too.

I hope you enjoy this recipe,

Nikki