Sweet Potato and Chorizo Hash

Posted on May 7, 2020 by annettelharvey

Ingredients:

Avocado oil
3 sweet potatoes
1/4 onion
3-4 slices bacon
1 lb chorizo
salt and pepper (to taste)
2 cups spinach
Eggs, 1 per person (3-4)

Directions:

Peel sweet potatoes and chop into small cubes
Chop 1/4 white onion
Take out skillet and add about 2-3 TBSP avocado oil on medium heat
Add sweet potatoes and onion to skillet and cook until soft (stirring often)
Cook bacon and then crumble into bacon bits and set aside
When the sweet potatoes are soft, top with salt and pepper
Add chorizo to skillet and cook all the way through
Add spinach and mix until cooked
Remove hash and put into individual bowls/plates for eating
Cook eggs (1 per person) in the same skillet and flip (I like mine over easy)
Top each hash with 1 egg
Sprinkle bacon bits on top.
Top with salsa verde, avocado, cilantro or hot sauce if desired. Enjoy!
Serves about 4 people.

Harvey Pancakes

Posted on January 3, 2020 by annettelharvey

A recipe perfected over many family pancake breakfasts, including some tips and tricks from Magnolia Table‘s Best-Ever Fluffy Pancakes recipe.

Ingredients:

1 Box Jiffy Corn Muffin Mix
1 cup Bisquick
1 tsp Vanilla Extract
2 Tbs sugar
1 cup buttermilk
2 eggs

Directions:

In large bowl, whisk muffin mix, Bisquick, and sugar
In medium bowl, whisk buttermilk, vanilla extract, and eggs
Combine liquid and dry ingredients
Let rest 10-15 minutes
Heat a skillet to medium high heat
Cook until lightly brown on the bottom and top is bubbly, about 2 minutes
Pancakes are best eaten hot, just after cooking.

Easy Breakfast Pizza

Posted on April 4, 2019 by annettelharvey

Original recipe from sixsistersstuff.com

Easy Breakfast Pizza
Ingredients:
1 (13.8 oz) refrigerated pizza crust dough (I used Pillsbury) – or you could use homemade pizza dough
3 eggs
1/4 cup milk
1 cup cooked ham, diced
1 cup cooked sausage crumbles
1 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
1 /2 cup green pepper, diced
1/2 cup red pepper, diced
1/2 cup onion, diced
salt and pepper to taste
garlic salt to taste

Directions:
Preheat oven to 400 degrees.
Using a 15x10x1″ baking sheet (cookie sheet), roll out your pizza dough. With your fingertips, make small indentations in the dough (this helps the eggs settle and cook more evenly).
In a small bowl, beat together the eggs and the milk, then using a pastry brush, brush the egg over the crust. Top with ham, sausage, cheese, and vegetables. I usually sprinkle a little bit of salt and pepper and then some garlic salt to add a little more flavor (but you can use whatever toppings and seasonings you like!).
Place in the oven for 12-15 minutes (mine cooked in about 13 minutes – just make sure that the egg is completely cooked and that your dough is done).
Remove from oven, slice, and serve.

Makes 6-8 servings.

3 Ingredient Breakfast Cookies

Posted on September 27, 2017 by annettelharvey

It’s been a long time since I’ve written.. too long. A lot to catch up on.. especially in baby world. But for now I’m posting a couple of my fav recipes lately that I don’t want to lose. Enjoy!

INGREDIENTS

1 cup oats
2 bananas

PREPARATION

1. Preheat oven to 350˚F (180˚C).

2. In a large mixing bowl, combine the oats and banana; mash banana and mix until well incorporated.

3. Add additional ingredients, should you desire (chocolate chips, peanut butter, walnuts, almonds, raisins, coconut).

4. Bake for 12 minutes.

5. Enjoy!

Crescent Cinnamon Rolls

Posted on October 11, 2014 by annettelharvey

When you are low on groceries and out of eggs and bacon. Here is a great, quick, recipe everyone will surely love.

Ingredients

1 tube (8 count) Pillsbury Crescent Rolls, unrolled and separated
5 tablespoons butter,softened
¼ cup white sugar
2½ teaspoons cinnamon

Glaze

2 tablespoons butter, melted
¼ cup + 2 tablespoons powdered Sugar
½ teaspoon vanilla extract

Instructions

Preheat oven to 375
Place the unrolled and separate crescent rolls on an un greased rimmed cookie sheet(one with sides).
In a small bowl, mix together the butter, sugar and cinnamon
Evenly spread the cinnamon butter over the crescent rolls and roll up tightly.
Bake for 10-12 minutes.