This skillet breakfast hash was the result of waking up one morning craving something hearty, but also having to make do with ingredients that I had on hand in the fridge. This breakfast hash has flavorful diced potatoes, crispy bacon, a sunny side up egg and melted cheese. What’s even better is that it’s all cooked in one pan. Less clean up is always better right? As you can see, it serves one because, well, again it was ingredients that I had one hand. Good thing hubby wasn’t craving breakfast that morning. This can easily be doubled. Serve with toast or homemade Skillet Buttermilk Biscuits on the side to make this one hearty breakfast.
Here’s what you need:
This is for one serving, but can be doubled for more.
*2 slices of bacon, cut into pieces
*1 cup frozen diced potatoes
*canola oil if needed
*1/4 tsp. sweet paprika, or more to taste
*1/4 tsp. onion powder, or more to taste
*salt to taste
*cracked pepper, to taste
*1 egg
*red chili flakes, to taste
*1/4 cup or more shredded cheese; I used a cheddar colby jack blend
Preheat oven to 400°
Heat a small cast iron skillet to medium high heat; add bacon. Cook bacon until pieces are crispy, stirring occasionally.
With a slotted spoon, take bacon out of the pan, leave a few TBS of the rendered fat. Add the frozen potatoes to the pan.
Cook the potatoes until they start to turn a golden color, stir occasionally about 7 to 8 minutes. If needed add a little canola oil. Stir in the paprika, onion powder, salt and cracked pepper.
Add in the bacon and continue to cook until the potatoes are golden and crispy on the outside but soft on the inside..
Clear a space in the middle of the pan and crack in the egg. Sprinkle chili flakes on top of the egg.
Distribute the cheese over the potatoes and bacon.
Place skillet in the oven and cook until the egg whites become firm but the yolk is still runny and the cheese melts,
There are some nights that I’m just too tired to stand at the stove and cook dinner. You have those nights too I’m sure. When you want something satisfying, yet easy and fast. That’s why I always keep a bag of chicken patties in the freezer, for times like these. Place them in the air fryer and you have chicken patties that are crisp on the outside and juicy on the inside. You can heat up a quick pizza sauce, spoon some on the chicken patty, top with mozzarella cheese and place on hamburger buns and you have a chicken parm sandwich. You can even just add your favorite sandwich toppings. Here’s how you do it:
Preheat the air fryer by running it for 5 minutes at 400°.
Place chicken patties in a single layer on the bottom of the basket.
Cook for 9 minutes, turning them over halfway thru.
Note*
Cooking time might vary depending on the brand and size of the air fryer.
Sloppy Joes. It is one of my favorite childhood sandwiches. Mom would always serve them with sliced cheese on top and a fork on the side so all of that delicious, saucy meat that fell off the bun and onto the plate never went to waste. It’s so simple yet so satisfying even to this day. These are great for lunch or dinner with fries or chips on the side.
Here’s what you need:
*1 lb. ground beef
*1 small onion, chopped
*2 garlic cloves, minced
*1 TBS. brown sugar
*1 tsp. chili powder
*2 tsp. paprika
*2 tsp. onion powder
*2 tsp. garlic powder
*1 tsp. mustard
*1/2 tsp salt or more to taste
*2 tsp. Worcestershire sauce
*2 8oz. cans tomato sauce
*1 tsp. white wince vinegar
*hamburger buns or any other desired rolls.
Heat a large pan on medium high heat, add the beef and break apart as it starts to brown. When it starts to brown, add onion and garlic.
Continue cooking until beef is brown and the onions are tender; drain if needed.
Lower the heat to medium and add the in all of the ingredients except the tomato sauce and the white wine vinegar.
Stir to combine and cook for about 1 minute. Pour in the tomato sauce and the white wine, stir and reduce the heat to medium low.
Simmer for 10 to 15 minutes until thickened to your liking; stir occasionally.
These hard boiled eggs are so easy to cook in the air fryer. There is no boiling water and the best part is you can do other things while they’re cooking. No more waiting for the water to boil and then having to keep a close eye on them as they boil. I even found that peeling them seemed easier. That is the one thing I always dread about preparing hard boiled eggs…. the peeling. But the shells came right off while peeling them under running water. On a side note, who else besides me really wants to reach thru the screen and brush off that small piece of yolk that is clinging to the white of the egg in the picture? I sure wished that I had noticed that before hand. *sigh* Maybe I can just say it gives it a rustic look….perhaps….
Here’s how you cook the eggs:
Preheat air fryer at 250° (Fahrenheit).
Place desired amount of eggs carefully into the basket.
Cook for 16 minutes. If you want a more cooked yolk, about 17 minutes.
*Note*
Cooking time my vary depending on your air fryer size and brand.
Place eggs in a large bowl filled with ice cold water. I used a kitchen towel to get the eggs out of the basket because they will be hot.
Leave in the water until they are cool enough to handle. Peel and serve as is or scoop out the yolks for deviled eggs or egg salad.
I first posted this almost a year ago when this blog was still spanking new. I think I had only 5 followers at the time…and you are still very much appreciated as are all of you that have joined me along the way. I wanted to revise this a bit, because to be honest, it never hurts to revamp now and then and I really wanted to give this some love. I mean, it’s Lasagna…. one of the ultimate comfort foods.
This has always been one of my go to meals. It’s what I get requested frequently when I have people over for dinner. This is pretty easy and what’s not to love with layers of hearty pasta, a meaty sauce and all that cheesy goodness. Throw in some nice crusty garlic bread, a salad on the side and you have a great meal.
Here’s what you need:
For the Meat Sauce:
2 cans crushed tomatoes 1/2 small can tomato paste 1 onion, chopped 2 garlic cloves, minced 2TBs olive oil
1 1/2 ground beef 1Tbs. dried basil and more to taste 1 Tbs. dried Thyme and more to taste 2 tsp. dried oregano and more to taste 2 tsp. paprika and more to taste 2 tsp. onion powder and more to taste 2 tsp, garlic powder and more to taste 2 tsp. chili powder and more to taste 1 tsp salt and more to taste 1 tsp. sugar 1 bay leaf
1 box of oven ready Lasagna noodles 1 large container of cottage cheese 2 tsp. dried basil or more to taste 1/4 C shredded Parmesan cheese plus 1/2 C. reserved 1 egg 3 C. Shredded cheese; I use a Mozzarella, Colby jack and cheddar cheese blend
I start out by making a meat sauce. You can make this the day before. Don’t want to make a meat sauce from scratch? No problem. Just make a Shortcut Meat Sauce.
To make the homemade sauce,
In a large sauce pan add about 2 to 3 Tbs of olive oil. Heat to medium heat. Add onions and garlic. Cook about 5 minutes or until onions become tender. Remove onions and garlic; set aside. In same pot, add beef and cook over medium high heat until meat is brown. Drain if needed. Add onions and garlic back to the pot. Sprinkle in basil, Thyme, oregano, paprika, onion powder, garlic powder, chili powder, 1/2 can tomato paste and salt. Stir well with beef mixture and cook about 1 minute more.
Pour in the crushed tomatoes and add sugar; mix to combine. If sauce is too thick, add a little water. Taste and add any more spices or salt if you prefer. Add in bay leaf. Cover and simmer for 45 minutes to an hour. Remove bay leaf.
Grab the cottage cheese and place in a bowl. I prefer cottage cheese in my lasagna rather than ricotta. To me, it’s not as dry as ricotta and I prefer the flavor, but if you like ricotta, then use that in place of the cottage cheese. Next add basil and the 1/4 cup shredded Parmesan ( fresh or the kind that comes in the shake-able container….no one is judging). Mix together and taste to see if you need to add any more basil or cheese.
Add in one egg and stir to combine.
Spray a large baking dish with non stick spray. Spread some of the meat sauce to cover the bottom.
Place about 4 oven lasagna noodles in a layer, slightly overlapping one another over the sauce. I like for the pasta to cook with the sauce, I think it adds more flavor to them, not to mention it saves on time not having to boil them first.
Next, add a layer of sauce on top of the noodles.
Spread a layer of the cottage cheese mixture on top of the sauce…..
then add a layer of shredded cheese. I use a mix of mozzarella, Colby Jack and cheddar.
Then add another layer of noodles, sauce, then once again a layer of the cottage cheese mixture and then more shredded cheese. Top with one more layer of noodles and then the rest of the sauce.
Lastly, sprinkle on 1/2 cup of Parmesan cheese and rest of the Mozzarella, Colby Jack Cheddar mixture.
Cover the baking dish with foil and bake at 375 degrees for 45 minutes. Uncover and continue to bake 15 to 20 minutes more or until the noodles are done.
This was a pasta dish that I made over a year ago. It was after Christmas and hubby and I were spending the day taking down the Christmas decorations. I wanted to come up with something easy, yet hearty for dinner that night because I knew I would not feel like cooking after all that de-decorating. I had posted this on Pinterest later that evening and it became well liked. I had forgotten about it until recently and decided to make it once again and now I’m sharing it with all of you.
The meat sauce is cooked in the slow cooker for a few hours letting all those delicious flavors mix and mingle and come together for a very tasty sauce. The pasta is cooked at the end in the sauce and coated with cheese. There is a little prepping at the beginning, but then the slow cooker does all the work, which is great when at the end of the day you don’t feel like cooking, but you want a nice, yet easy pasta dinner.
Here’s what you need:
*1lb ground beef or ground sausage; I used ground beef *1 onion chopped *3 garlic cloves minced *1 teaspoon salt, or more to taste *1 1/2 teaspoon dried basil *1 1/2 teaspoon dried parsley *1 1/2 tsp. marjoram
*1 1/2 tsp dried oregano
*1 bay leaf
*28 OZ can diced tomatoes; undrained *1 jar pasta sauce *2 1/2 cups chicken broth *1 box Penne or Ziti pasta *1 cup shredded cheese; I used a Monterrey Jack Cheddar blend
In a large pan, cook ground beef. When it starts to brown, add in the onions, garlic and salt.
Continue cooking until beef is brown, stirring occasionally; pour into the slow cooker.
To the slow cooker, add in the herbs (except bay leaf), canned tomatoes, pasta sauce and chicken broth; stir to combine and then add in the bay leaf.
I add the bay leaf near the end because if it gets buried in all of the sauce, it’s not easy finding that little sucker at the end to take it out.
Cover and cook on low for 5 hours.
Turn the slow cooker to high and add in the pasta.
Stir into the sauce.
Cover and continue cooking for 20 to 30 minutes (depending on how hot your slow cooker is) — check and stir at the 15 minute mark.
This is a slight variation of my Roasted Garlic Parmesan Bread that I had posted a while back. I had dinner cooking in the oven and since there was no room to make the bread in the oven, I thought it would be a good time to try it in the air fryer. Hubby and I were both pleased with the results. It took less time to roast the garlic and toast the bread. I should also point out that hubby actually liked this better cooked in the air fryer. The roasted garlic really shined thru with the melted butter and the flavor of the parmesan made this extra tasty. The bread had a really nice crispy texture on the outside, but still soft on the inside. This is great when like me, you run out of room in the oven or you really don’t want to warm up the whole house, not to mention it takes less time which is an added bonus.
Here’s what you need:
*1 half of French bread; a whole loaf would not fit in the air fryer, but I only needed half, if you need more cook in batches.
*1/2 stick of butter softened
*5 large garlic cloves; or more if prefered
*1 TBS olive oil
*pinch of salt
*2 tsp. dried parsley
*2 TBS finely grated Parmesan cheese (the kind that looks like sand)
Preheat the air fryer at 400° for 5 minutes.
Place the garlic cloves on a small sheet of foil; sprinkle with salt and drizzle on the olive oil.
wrap the foil closed and place in the air fryer basket. Cook for 15 minutes at 400°.
While the garlic is roasting, cut the bread in half lengthwise.
When the garlic is done, roasted in a small bowl, with the back of a spoon or fork, mash until you reach the desired consistency. I like a few bigger chunks of garlic, but you can also mash until it forms an almost paste.
Add butter, parsley and parmesan cheese; stir until well combined.
Spread evenly on each half of the bread.
Place the bread into the air fryer basket buttered side up. Try not to overlap too much.
Cook at 400° for 3 minutes. Check to see if it’s toasted enough as you like, if not cook for another 2 minutes.
Carefully remove from the basket and cut and serve.
A Foodie In The South 