When you have a kiddo with egg and dairy allergies, breakfast can be kind of tricky. My husband and I really only eat breakfast (brunch by the time we get to it) on the weekends. And we rarely have cereal or bread in the house.
I’m working on embracing the idea that any food can be eaten at breakfast, but seriously, how much chicken can I really eat?
I've recently become a big fan of the hash. You can modify it in any way you want. It can be allergy-friendly, and it needs no recipe. (Just try it!)
And if you're cooking with kids, here's a cool bonus: There's no real need to measure anything, so it takes some pressure off ... which is helpful because you probably aren't fully caffeinated when you're cooking breakfast.
(Seriously, whatever you want, but here are some ideas to start from.)
- Olive oil
- Potatoes (I like a mix of sweet potatoes or yams and Yukon Gold potatoes)
- 1 lb of meat (I love Italian sausage or chorizo, but you can do chicken, beef, bacon, even a meat-free soy product)
- 3-4 different veggies (bell peppers, onion, zucchini/squash, spinach, mushrooms, celery, artichokes, olives, anything)
- Herbs and spices (salt, pepper, oregano, basil, maybe a chopped jalapeño or some garlic)
What to do:
- If you plan to use bacon, I suggest cooking your bacon first and letting it drain on paper towels, so you can add it back in at the end for a delicious crunch. Then, you can use the bacon grease or not. (I pour it out but keep the pan and add olive oil.)
- Next, I love to use a sweet potato and one or two Yukon Golds. (I like cutting them into small cubes.) Sweet potatoes or yams should go in first because they typically take longer to cook. Give them a 10-minute headstart. Then, add the white potatoes for another 10 minutes or so. I also like to add some salt and pepper here. And if my family liked onions as much as I do, I'd add them here too.
3. Then, add your veggies. Again, whatever veggies you want! Do you want a Tex-Mex dish? Or Mediterranean style? Choose your veggies accordingly. I often add all the veggie at the same time, but if I have some that vary in their cooking times, I might stagger them (mushrooms and spinach, for example, need less time than zucchini).
4. Then, add some seasoning ... more salt and pepper if needed. Maybe some garlic. Some fresh or dry herbs — whatever you want. The beauty of a hash is it's a combination of flavors, and you get to pick those flavors!
Enjoy! Then, share some of your favorite flavor combos + tips and tricks.