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Hippie Hash

2 Feb

Today’s recipe comes from… me! Well, kinda. Hippie Hash is a popular dish served at the Fleetwood Diner in Ann Arbor. This is simply my rendition of it.

Anyone who hails (hails) from Michigan (the leaders and the best) has probably spent at least one late night feasting on the delicacies provided at the Fleetwood Diner (located at S. Ashley and W. Liberty). The awesomely-named “Hippie Hash” happens to be the signature dish of this 24/7 diner, and they couldn’t have chosen a better flagship meal. Delicious and (mostly) healthy, this breakfast skillet is a must-try for anyone who fancies themselves some breakfast food (and really, who doesn’t?).

Here’re some notes about the following rendition. First off, and most importantly, this dish traditionally includes tomatoes and mushrooms. Unfortunately, I am a fan of neither. As such, they are sadly absent from this recipe. If you don’t share my distastes and are trying to cook yourself the real deal, I’d recommend using the same amount of both ingredients as the other vegetables here (that is, ½ cup of each). Dice the tomatoes and add them in at the last minute. Chop up the mushrooms, saute them, and add them when you add the steamed broccoli and peppers.

Secondly, I usually cook this with some sausage bits included, for extra protein and because, hey, why not? This time through, however, I forgot about them until I was already getting down to cooking business, and since I had already changed from my grown-up clothes into my comfy sweatpants, I wasn’t about to go out and get sausage. On the brightside, at least I get to add another entry to the “Vegetarian” category!

Oh, finally, if the amounts in the pictures look bigger than what you’ve got, it’s because I once again doubled the recipe. I like my cooking endeavors to feed me multiple times.

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Ingredients

  • 1-2 tablespoons vegetable oil
  • 2 cups grated potatoes (I used “Michigan baking potatoes” and it seemed like one large one yielded 2 cups grated)
  • ½ cup broccoli, chopped
  • ½ cup green pepper, chopped
  • ¼ cup onion, chopped
  • ⅛ cup feta cheese (crumbled)
Hippie Hash 1

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Baked Eggs in Bread Bowls

16 Jan

Baked Eggs in Bread Bowls

Today’s recipe comes from NoblePig.com.

Prep Time: 10 minutes    | Cook Time: 20 minutes

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Ingredients (per bread bowl)

  • 1 dinner roll (I used whole wheat, but I wanted to use an onion roll)
  • 1 large egg
  • 1/4 teaspoon parsley
  • 1/4 teaspoon chives
  • 1/4 teaspoon tarragon
  • 1 teaspoon heavy cream
  • Salt
  • Pepper
  • Grated Parmesan cheese

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