His and Hers Brunch

Seth and I typically go out for breakfast at least once on the weekends, it’s our catch-up/talky time, and we enjoy getting out early and having the rest of the day. A couple of weekends ago on a Sunday, I slept in for much-needed Zzzzs and Seth went for a run. When he got back, he made this excellent brunch and I’m patiently waiting for him to make it again.

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His and Hers Brunch

Steaks (hers: filet w/grass-fed butter, his: NY Strip w/Worcestershire), one over-medium egg, sweet potato and pepper hash (that’s the first time he’s added bell pepper to his sweet potato hash, nomnomnom), and oven-burst campari tomatoes.

The steaks were marinated in Worcestershire, garlic powder, salt and pepper, then grilled. The hash is diced sweet potatoes cooked in reserved bacon fat with fresh garlic, diced mini tri-color peppers, salt and pepper. The tomatoes, super simple and fabulous (we’ll be doing this once we have more tomatoes than we know what to do with); simply toss the whole tomatoes in a little oil (of your choice), sprinkle with salt and pepper, and oregano (remember when I had more oregano than I knew what to do with, so I dried it in the dehydrator? Well, that’s what we’ve been using!), and roast at 450 degrees until they burst. The over-medium egg, well, he cooked them like we normally do, in bacon fat 🙂

Have some friends over and wow them with a super easy, flavorful and fulfilling brunch. Also be jealous my hubs cooks like this while I’m catching up on sleep 😀DSC_0952

 

Bacon Butternut Squash Hash

Last night I was crazy productive in the kitchen, apparently I was feeling it.

I had a pan with a little leftover bacon fat in it, so I decided I needed to use it, and this is what I came up with, inspired by things in the kitchen.

Bacon Butternut Squash Hash

I heated the bacon fat, and added the diced yellow onion and bacon. I had a package of turkey bacon (not a fan) that needed to be used, so I simply stacked the pieces on top of one another and sliced it into strips. I seasoned with kosher salt/pepp (just a little), and let it simmer in the bacon fat for about 15-20 minutes.DSC_0274

Then I added the bag of cubed squash and sautéed until the squash cubes were soft.DSC_0275 DSC_0278 I let it cool, and then divided into containers for a lunch today, and a breakfast tomorrow.

It’s fabulous:

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