I’m pretty sure I could eat breakfast foods for EVERY meal of the day. My tummy starts growling just thinking about pancakes, French toast, omelets, bacon, cinnamon rolls, hash browns, biscuits and gravy… Mmmmm! The hubby and I quite often find ourselves having these foods a lot more often than just in the morning. In fact, while I’m writing this post, the hubby is begging me to make orange rolls… at 10 o’clock at night… on a Wednesday. My waistline is doomed. Anywho… this recipe from Rach is simply DELISH! It’s a breakfast sammie that you’ll want for lunch and dinner too!
Here’s the lineup…
Denver Egg & Potato Hash Sammies Rachael Ray
8 small yellow potatoes (thinly sliced)
3 Tbsp butter
8-10 Eggs (depending on how many you’re feeding)
Splash of milk
Pint of mushrooms, thinly sliced (optional)
1 large green pepper (seeded and finely chopped)
3/4 pound cooked ham steak (finely diced)
8 slices of sourdough or firm white bread (toasted)
Sliced sharp cheddar cheese
First, preheat oven to 400 degrees.
Grab a skillet and put a few Tbsp of EVOO over medium heat. Add the potatoes in a thin layer. Season ‘em up with S&P. Cook until their crispy brown (about 8 min or so on each side)
YUM! I tend to nibble on these while I make the eggs. Shhh… don’t tell Bri.
Grab another skillet and melt the butter over medium heat. Add the green pepper and ham and cook for about 5 minutes or so. Beat the eggs and milk in a bowl and add to the skillet. Add a little S&P and cook until the bottom of the eggs set and then pop the skillet into the oven for 10-12 minutes. They should look like this…
To assemble your sammies… layer some potatoes on a slice of toast. Top each with a quarter of the omelet (or less if you’re feeding more). Top the eggs with a slice of cheddar and then slice the sammie in half (corner to corner.)
Now take a big bite and die of happiness.