Breakfast....
Dec. 27th, 2007 12:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dwivianI don't remember who posted it, but a few days or so ago one of my friends (![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
anonymous_sibyl) posted a crockpot recipe that was chosen to be our Christmas Breakfast. Nummy, and well received!
Get out a crockpot. Put on one of the new crockpot liners (you'll thank yourself later, really). Set it up, and then...
Get a bag of hash brown potatoes. I don't know the brand, but it weighs about a pound or so, and it's raw potato slivers. Alternatively, get potatoes and run them through a grater and get about a pound. Or, more accurately, put them in the pot up to about 2 inches depth.
Next, toss some grated cheese (a good melting blend) in a bowl with a teaspoon of salt (kosher, or pickling, is best here). You can also add white pepper (1 teaspoon). Add to that your favorite cooked breakfast meat. We got a family pack of precooked bacon and cut it into small bits. Toss well, then pour over the potatoes.
Take one dozen (yes, 12!) eggs, and put them into a bowl or blender. Add a teaspoon (more, yes) of salt, a teaspoon of pepper (if not done before), and a teaspoon of ground mustard (Coleman's, if you like english mustard). Add other seasonings if that's the way you do your eggs. As well, add water, milk, or cream, as you would for scrambled eggs you like, and blend. Pour this over the top of the assembled food. It'll run through, but that's okay. You'll see it later after it cooks.
Turn on crock, high for 3-4 hours, low for 5-7 hours.
You've basically made a fritatta, without the oven. And, it's incredibly nummy! Watch the cooking times, as you can dry it out easily. If it's starting to brown on the edges, get out a skewer and test the center for doneness. Better safe than sorry! Or, equally, check the middle to be sure it's at least 138F (140F and 2 hours, or 180F and 5 minutes, means nasties are dead. But, 180F for eggs means tangled dry proteins, which suck. Lower temp is better, by far).
So, thanks again to the friend that posted this (it was a finals week breakfast recipe then), as it will go in our regular repertoire for holidays and "screw it, I don't wanna cook" days.
anonymous_sibyl) posted a crockpot recipe that was chosen to be our Christmas Breakfast. Nummy, and well received!Get out a crockpot. Put on one of the new crockpot liners (you'll thank yourself later, really). Set it up, and then...
Get a bag of hash brown potatoes. I don't know the brand, but it weighs about a pound or so, and it's raw potato slivers. Alternatively, get potatoes and run them through a grater and get about a pound. Or, more accurately, put them in the pot up to about 2 inches depth.
Next, toss some grated cheese (a good melting blend) in a bowl with a teaspoon of salt (kosher, or pickling, is best here). You can also add white pepper (1 teaspoon). Add to that your favorite cooked breakfast meat. We got a family pack of precooked bacon and cut it into small bits. Toss well, then pour over the potatoes.
Take one dozen (yes, 12!) eggs, and put them into a bowl or blender. Add a teaspoon (more, yes) of salt, a teaspoon of pepper (if not done before), and a teaspoon of ground mustard (Coleman's, if you like english mustard). Add other seasonings if that's the way you do your eggs. As well, add water, milk, or cream, as you would for scrambled eggs you like, and blend. Pour this over the top of the assembled food. It'll run through, but that's okay. You'll see it later after it cooks.
Turn on crock, high for 3-4 hours, low for 5-7 hours.
You've basically made a fritatta, without the oven. And, it's incredibly nummy! Watch the cooking times, as you can dry it out easily. If it's starting to brown on the edges, get out a skewer and test the center for doneness. Better safe than sorry! Or, equally, check the middle to be sure it's at least 138F (140F and 2 hours, or 180F and 5 minutes, means nasties are dead. But, 180F for eggs means tangled dry proteins, which suck. Lower temp is better, by far).
So, thanks again to the friend that posted this (it was a finals week breakfast recipe then), as it will go in our regular repertoire for holidays and "screw it, I don't wanna cook" days.
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Date: 2007-12-27 05:51 am (UTC)no subject
Date: 2007-12-27 06:23 am (UTC)We made something very similar for a about every 3rd time for a monthly Saturday breakfast for the old folks but we used an oven. We'd have about 30-40 show up and would make it in mass quantities.
We didn't use the precooked bacon but rather bulk sausage, which we cooked up in a skillet first. There are other variations on the theme to make it more "southwestern" or even cheese free for those of us who can't tolerate the stuff.
Multiply the quantity and put it in some aluminum half or full steam trays and it makes it even easier to clean up.