Sweet Potato Hash with Carmalized Onions, Chorizo and Eggs

Its about that time to start thinking about the holidays and what you are going to be making for holiday dinners and gatherings! Its the best time of year. I wish I had a bit more time to think and plan these things, but honestly school has really gotten the best of me.

My mom doesn't know it yet, but Thanksgiving dinner is all hers this year. Usually I claim things. By things I mean every single holiday that calls for a meal. What I will lay claim to is breakfast the morning after!

This here hash is the perfect make-ahead breakfast for a crowd. Its more creative than your standard egg bake too. Really wow your guests. I actually made this on a Thursday night and then cooked 2/3 of it on Sunday morning for friends that were visiting.

Who doesn't love a runny eggs?! Crazy people. No offense, but seriously! I will never understand how you couldn't like a runny egg yolk. It acts like a magical dressing for whatever it sits on top of. Delicious, silky, greatness. Food porn at its finest.

For those who prefer a hard cooked egg, don't worry. Your eggs can take a trip into the oven for an extra five minutes. After five minutes, take out the hash and add the rest of the eggs for another 10 minutes.

The meat and potatoes are also very flexible. I think a nice breakfast sausage, with sweet or russet potatoes would be delicious, maybe will a little bacon and maple syrup. For a more smoky take you could use andouille sausage.

The chorizo that I used here makes your kitchen smell divine. A sort of sweet, peppery and smoky party for your nose. I think it is the paprika, which might be my newest spice obsession.  I got my chorizo at Whole Foods, if you can't find it you could substitute any other sausage you see fit.

The preparation of the hash is a bit labor intensive but totally worth it! Reheating the hash with the eggs is what really makes the hash special. Its bottom layer gets super crunchy, but the top layer of taters are still soft. Sweet, with a little hint of spice. I think chorizo and sweet potatoes were made for eachother.

Because I only served 2/3 of it to my friends, I cooked up the rest for these here photos and ate it for lunch the next two days. If you don't have a huge crowd to feed, still make the whole batch and treat yourself throughout the week to a special breakfast.

You, you're guests and bellies will not regret this. It is a must make for the upcoming holiday season and will make your house smell delicious!

xo
April


Adapted from The Kitchn
Serves 5-8
Ingredients:
for the hash:
2 large onions, thinly sliced into half-moons
1 tablespoon unsalted butter
Kosher salt
1 1/4 pound fresh chorizo

3 pounds sweet potatoes, about 3 large potatoes, cut into 1/2-inch cubes
6 large garlic cloves, minced
3 tablespoons olive oil
1 tablespoon kosher salt, plus more to taste if necessary
Freshly ground black pepper

To serve:
Large eggs
Kosher salt and freshly ground black pepper

Instructions:
To make the hash:
Heat the oven to 450°F. Place the sausage in a large skillet and brown over medium-high heat, chopping it up into fine crumbles with a spatula. Cook the sausage for about 10 minutes, or until it is browned and beginning to crisp. Drain the sausage, reserving 1 tablespoon fat and set aside, in a large bowl (large enough that you can mix everything together before it goes onto a baking sheet and into the oven).

While the sausage cooks, peel the onions and cut them in half lengthwise, then cut them into thin half-moons. Cut the half-moons in half. In the same skillet, melt the butter with the drippings, over medium-high heat. When it foams up add the onions and sprinkle lightly with salt. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower the heat slightly and cook the onions for about 20-30 minutes, stirring occasionally, and lowering the heat if they seem to be burning. Cook them until they are dark brown.

While the onions are cooking, chop the unpeeled sweet potatoes into cubes that are about 1/2-inch to a side. Finely mince the garlic and toss it in a large bowl with the sweet potatoes and sausage. Toss with the olive oil, kosher salt, and a generous helping of black pepper.

When the onions are dark brown, stir these into the sweet potatoes as well. Line a large baking sheet with foil or parchment paper, and spread out the sweet potatoes evenly, depending on the size of you baking sheets you may need to use two. Roast the sweet potatoes for 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy) or until they are soft and browned.

Refrigerate the cooled hash for up to 5 days.

To serve:
Heat the oven to 425°F. Spread a relatively thin layer of the (already cooked) sweet potato hash in a baking dish, such as a cast iron skillet or a 9x13-inch baking dish (I've done it with both). You can also bake in individual ramekins. Make small wells in the sweet potatoes and crack in large eggs. Sprinkle lightly with salt and pepper.

Bake for 12 to 15 minutes for a runny yolk and 15 to 20 minutes for a hard cooked egg. (Test the eggs by prodding them with a fork to check the firmness of the white and the yolk; baked eggs are deceptive in that the white often looks much less cooked than it really is.)

Jalapeño Beer Brat Macaroni and Cheese

To wrap up out football theme, I have some macaroni and cheese with all the quintessential Wisconsin fixings mixed into it. 

I made this at my boyfriend’s house. Big mistake. The most useful thing he had was a grill. Real bachelor kitchen. I should have known. It works for him apparently but it almost caused me a nervous breakdown. Now by no means do I have a ton of fancy pots and pans or equipment, but I do have some. Most of it is hand me downs. I might have overreacted to not having the things I’m used to cooking with. That should not be a surprise to anyone though. Cooking in a new place is stressful, but totally doable and you don’t need anything fancy to make macaroni and cheese from scratch.

The stuff in the blue box or Annie’s macaroni and cheese is wonderful, but you just can’t beat homemade macaroni and cheese. I think it is intimidating for most people, but even a sparsely equipped bachelor pad kitchen has the equipment to make it: medium sized saucepan, large pot to boil noodles and a baking dish.

I grilled the brats, but you could totally throw them in the oven or on the stove top, in a pan. If you grill the brats, don’t be like me and spend 6 minutes futzing around trying to take pictures.  The charcoal grill will get to hot with all that air and then everything will go up in flames and your brats will be split open and be flame cooked in 4 minutes.  Lesson learned.

It is all pretty straightforward. If you have never made a roux (butter and flour), don’t be scared. Keep and eye on it and stir constantly. This is what will thicken your cheese sauce. Once it is a light nutty brown, pour in your beer slowly and then the milk. This avoids clumps. Bring this mixture almost to a boil, which means for me where there are tons of tiny bubbles all around the edge of the pan. Add the cheese. Add the brats and peppers.

You’re going to probably look at this sauce and freak out like I did, thinking it is way to runny and that there is way too much of it. I know there can never be too much cheese, but proportions and balance are key to a solid mac. I know I freaked out, but it came out of the oven perfectly, with just the right amount of spice, which will depend on the heat of your jalapeños. 

It was even better the next day for lunch! I didn’t try it but I bet this would work great to make the day before, refrigerate and reheat in the oven at your friend’s house or before your own football party. Make it for any party really, it is delicious and oh-so very Wisconsin. I promise. 

cheers,

April

 

Ingredients:
for topping:
2 1/2 cups panko bread crumbs
2 tablespoons butter, melted
1 cup cheddar cheese, grated
1/4 cup gruyere or fontina cheese, grated
1 jalapeno, grilled, seeded and chopped

for macaroni & cheese:
1 lb. sharp cheddar cheese, grated
5 ounce Gruyere cheese, grated

1 jalapenos, grilled, seeded, chopped
1 poblano pepper, grilled, seeded, sliced into quarter inch pieces
4 brats, grilled (I used D&G Sausage Shop bacon and jalapeno brats)
1 lb pasta (such as cavatapi, fusulli or macaroni) cooked to al dente
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
3/4 cup amber or pilsner beer
1 cup heavy cream
2 1/2 cups whole milk

Instructions:
grilling:
Start by heating your grill to medium heat. Place brats, two jalapenos and poblano pepper on the grill. Cook the peppers for 2 to 5 minutes, or until lightly charred. Cook the brats, turning, for 6 to 8 minutes. 

Topping:
Preheat oven to 400F, with rack in middle. Combine the butter, panko bread crumbs, cheddar, Gruyere and one jalapeno pepper, in a bowl, until well combined. Set aside for later.

Macaroni and Sauce

Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a heavy medium saucepan over medium-low heat. Once butter has melted whisk in the flour, continue whisking for 3 minutes, until the mixture is a light golden color and thick, then slowly whisk in the beer and milk.

Increase the heat to medium and bring sauce to a low boil, whisking constantly (this takes about 8 minutes). Reduce heat and simmer for 4 minutes or until sauce has thickened. Stir in cheeses, until smooth. Add in the remaining jalapeno, poblano and brats. Season to taste with salt and pepper.

Cook the pasta in boiling water until al dente, 8 to 10 minutes (a few minutes shy of done). Drain pasta in a colander. Combine the noodles and cheese sauce, until evenly coated. Transfer to a 9 x 12 baking dish, sprinkling topping over the pasta evenly.

Bake for 20-25 minutes, until topping is golden.

Caprese Pasta

If you haven't heard from last Wednesday's post, August is tomato month at Badger Kitchen! Get excited gardeners, farmer's market goers, and tomato enthusiasts. This month we're featuring delicious recipes where the tomato has the starring role. This time of year, we find ourselves with tomatoes up to our ears! So look no further to find your next exciting recipe before you decided to cut that tomato up to just toss it into your side salad. C'mon now, your tastebuds are craving something new!

When I found this recipe at How Sweet It Is, I knew exactly how I was going to use it. I made it on a Sunday afternoon because it's a pasta dish. And pasta dishes warm up nicely as leftovers. So, it was going to be my go-to lunch for the coming work week. Yum, my lunch breaks were the highlight of the day. Oh and I had some gakwers this week as the aroma of basil filled the break room. 

Basil has to be one of my favorite fresh herbs. So delicious and it really is one of the main elements in this dish. Well, it is caprese pasta, after all. But surprisingly, my favorite part of this dish is biting into one of the juicy tomatoes. Just cooked enough, they add a refreshing burst of goodness amongst the mozzarella and noodles. 

Ingredients

1/2 box noodles

1 c. pasta sauce

1/3 c. half and half

1/3 c. parmesan cheese, grated

4 oz. mozzarella cheese, grated

1 pint grape tomatoes, halved or left whole (whatever your liking is!)

1 bunch fresh basil leaves, chopped

Extra cheese for garnish

Instructions

1. Preheat oven to 350 degrees.

2. Boil pasta, following directions on box.

3. Heat pasta sauce, half and half, and parmesan cheese in a saucepan over low heat. Stir occasionally.

4. Once pasta is done cooking, drain and place in a large bowl. Add mozzarella, sauce, tomatoes, and basil. Toss to combine. 

5. Place into a buttered 8X8 dish and garnish with more cheese, if desired. Cook in the oven for about 20 minutes. I love some extra crispy bites of cheese and noodles so I also broiled my dish for about 5 minutes at the end. 

Enjoy right away or as leftovers!

- Brittany

Truffle Mac & Cheese

I'm back! It has been a shamefully long time since I have posted on this here blog and a lot has happened in that time. My senioritis procrastination situation really came to bite me in the past two months of my absence. Despite my heightened procrastination, I made it through my last semester of college with flying colors. That is right, I'm a UW-Madison Alumni now, which is weird to think. It is true though, no big deal.

It is a new year and everyone is trying to hold onto those new year resolutions to eat healthy and get organized. Not me though. I shoot for moderation in my eating all year round. It has worked for me thus far, mostly. A good resolution would probably be to cut back on the procrastination, but it works for me. Did I mention this recipe came to be for Thanksgiving. So it is a few month late, but equally delicious. Case and point: procrastination works for me.

So for those of you looking to break your new years resolution, have already done so or don't make them, this recipe is for you. This bad boy mac & cheese has over a pound of cheese. Tons of whole milk. Although  a combination of whole milk and skim milk works too.

Instead of adding the truffle oil to the cheese sauce, I toss it with the pasta right after I drain it. The steamy hot pasta, cooked al dente, will soak up all that yummy flavor. Plus, there is already plenty of fat, dare I say grease, in the cheese sauce. No need to dump the truffle oil right into the sauce. Plus, I imagine the oil separating from the cheese mixture like water and oil, yuck.

There is more cheese in the topping, along with panko bread crumbs and truffle oil. Never tried panko bread crumbs? You should, they can be found in most grocery stores and make for a perfectly crunchy topping for any casserole. Beats store bough bread crumbs or grinding up your own.The end result is a decadent and elegant macaroni & cheese, with the addition of the truffle oil. It will impress your next dinner guests for sure, because truffles are always impressive.

xo
April

Ingredients:
Topping:
1/2 stick unsalted butter, melted
2 cups panko bread crumbs
1 1/2 cups (4 oz) cheddar cheese, grated
3/4 cup Parmigiano-Reggiano cheese, grated
1 teaspoon truffle oil

Macaroni and Sauce:
1 stick unsalted butter
6 tablespoons all-purpose flour
4 1/2 cups whole milk
6 cups (1 lb) extra sharp cheddar cheese, grated
1/2 cup (2 oz) Parmigiano-Reggiano cheese, grated
3/4 cup (3 oz) fontina cheese, grated
Salt
Pepper
2 tablespoons truffle oil
1 pound elbow macaroni, twists or penne pasta

Instructions:
Topping:

1. Preheat oven to 400F, with rack in middle. Combine the butter, panko bread crumbs, truffle oil, cheddar and Parmigiano-Reggiano, in a bowl, until well combined.

Macaroni and Sauce

1. Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a heavy medium saucepan over medium-low heat. Once butter has melted whisk in the flour, continue whisking for 3 minutes, until the mixture is a light golden color and thick, then whisk in the milk. 
2. Increase the heat and bring sauce to a boil, whisking constantly, about 6-8 minutes. Reduce heat and simmer for 4 minutes or until sauce has thickened. Stir in cheeses, until smooth. Season to taste with salt and pepper.
3. Cook the pasta in boiling water until al dente (a few minutes shy of what you normally do). Drain macaroni a colander, placing the drain noodles in a large bowl. Toss the noodles with the truffle oil, until well coated. Combine the noodles and cheese sauce, until evenly coated. Transfer to a 9 x 12 baking dish, sprinkling topping over the pasta evenly. 
4. Bake for 20-25 minutes, until topping is golden.

Slightly adapted from Gourmet

Chicken and Broccoli Noodle Casserole

One of the things that I enjoy doing to give myself little breaks between during studying or while I'm drinking my coffee in the morning is to peruse around on Pinterest, Foodgawker, or other similar sites.  I have repeatedly come across recipes from a blog called Skinnytaste and I decided to check it out a little more closely.  Turns out this is a really awesome site and I suggest you take a look at it if you have never heard of it.  Gina, the author of the blog, posts low fat recipes complete with nutritional information, weight watchers points, and plenty of flavor!  This chicken and broccoli noodle casserole was the first recipe of hers I've tried, but don't be surprised if I post about more in the future.

Ingredients

• 6 oz. Ronzoni Smart taste noodles (I used whole wheat egg like noodles, or you can use no-yolk)
• 2 tsp oil
• 4 cloves garlic, sliced thin
• 12 oz (or about 2 1/2) cups fresh broccoli florets, chopped
• 1 tbsp butter
• 1 medium shallot, minced (I could not find a shallot, so I just used some yellow onion)
• 3 tbsp all purpose flour
• 1 3/4 cups fat free chicken broth
• 1 cup 1% milk (I used skim)
• 12 oz (I used 2 chicken breasts) shredded chicken breast*
• 4 oz shredded reduced fat sharp cheddar cheese
• Cooking spray
• 3 tbsp shredded parmesan cheese
• 2 tbsp whole wheat bread crumbs

Directions

1. Cook noodles according to package directions until al dente.  Set aside.
2. Heat oil in a skillet.  Add garlic and cook on medium heat until golden, about 1 minute.  Add broccoli and a little salt, sauté covered for about 3 minutes on medium heat until the broccoli begins to soften.  Set aside.
3. Preheat oven to 375 degrees.  Spray a 9x12 inch casserole dish with cooking spray. (I used my 9x13 pyrex dish.)
4. In a large pot, heat butter over medium-low heat.  When melted add the shallot and cook until soft 2-3 minutes.  Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.
5. Slowly whisk in the chicken broth until well combined over medium heat, making sure to whisk well for about 30 seconds.  Add milk and bring to a boil.  Simmer on medium heat, mixing occasionally until it thicken, about 6-7 minutes.  Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese.  Mix well until the cheese melts.
6. Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.
7. Pour into casserole dish and top with remaining parmesan cheese and bread crumbs.  Spray a little more cooking spray on top and bake for about 20-25 minutes.  Place the casserole under the broiler a few minutes to get the crumbs crisp and golden, being careful not to burn. (I did not do this last part with the broiler.)

Recipe courtesy of Skinnytaste.

*I decided to boil my chicken in water to keep it nice and moist.  This was the first time I had every cooked chicken this way.  I put the chicken breasts in a medium pot and covered them with water.  Bring the water to a boil and then reduce to a simmer.  Let chicken breasts simmer for 7-9 minutes.  Remove a piece and cut a slit in it to check for pinkness.  Cook more if needed.  Drain water and pull apart chicken with two forks.

Tuna Noodle Casserole

Tuna noodle casserole was one of those meals that was in the regular rotation growing up.  It came up quite frequently during the Lenten season.  The only fish our family ever ate was canned tuna, so Fridays usually alternated between cheese pizza and tuna noodle casserole. (I'm doing my best now to try different kinds of fish and seafood!)

I decided to make this on Ash Wednesday so that I would have leftovers to enjoy on Friday as well.    Mom never really used exact measurements when making this dish, so those I've listed are estimates, feel free to use more or less.  Personally, my favorite part is when you get a piece of green olive in a bite, so I like to add lots of those!

Ingredients

• 1 (12 oz) package whole wheat egg noodles
• 2 (5 oz) cans tuna (or 1 large can)
• 1 can cream of mushroom soup
• 1/4 cup milk
• 3/4 cup frozen peas
• 1/4 cup green olives, quartered
• 1/2 cup mozzarella cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Whole wheat bread crumbs

Directions

1. Prepare noodles according to directions on package.
2. Preheat oven to 350 degrees.
3. In a casserole dish (or 9x13 inch Pyrex dish like I use since I don't have a casserole dish) mix together all ingredients except for whole wheat bread crumbs.
4. Sprinkle bread crumbs over top of dish.
5. Cook for about 30 minutes, or until dish is warm throughout.

Easy Peasy Cheesy Potatoes

One of my favorite sides to make with dinner (or it's happened a couple times as a meal itself when I'm feeling like having a very unbalanced meal) is cheesy potatoes!  It's super easy to make and tastes delicious every time.  The roommates always love when I make this because I always share with them.  I will admit though that this batch did not turn out quite as good as it usually does, I think it might be because I used a mixture pack of cheese instead of just cheddar.

Ingredients

• 1 16 oz package of frozen hashbrowns, thawed
• 1 can cream of chicken soup
• 1 8 oz package of shredded cheddar cheese
• 16 oz light sour cream
• Corn flakes (or similar cereal, or crushed saltine crackers or other similar cracker)
• 2 tablespoons butter

Directions

1. Preheat oven to 350 degrees.
2. Mix thawed hashbrowns, soup, sour cream, and cheese in a 9x13 pan. (Grease pan to make it easier to clean.)
3. Sprinkle corn flakes in a layer on top.
4. Drizzle melted butter over corn flakes.
5. Cook for 40 minutes or so.