Breakfast Hash

Thanks for my friend Beth Gaines for providing this What's For Dinner Wednesday.  I am super busy keeping up with my kids and all the new calves that are being born.  It's great to have friends that help out when I am busy!  And this lady knows what busy is with 3 kids in sports and 4-H and she is foster mom to a litter of piglets and a bottle lamb.  

Farm family breakfasts can be big deals – or no big deals.  This dish totally falls in the latter category. I grew up eating this hearty, one-dish breakfast as a kid – and now my kids do too.  Its name is nothing special.  In fact, it’s downright humble.  We call it “hash.”  And raising a few pigs – we love the fact that it includes ham.

This breakfast hash is not the kind of corn-beef or red flannel hash that has southern roots – but it’s good all the same.  The ingredients are few – and often on hand – and leftovers work great.

You’ll need:

1 package frozen hasbrowns.  Mr. Dell’s are my favorite.  If you like onions and peppers – the O’brien style are great – although my family is not a fan.

Chopped ham.  This is where the left-0ver part comes in. About 2 cups.

6 eggs – whisked together like scrambled eggs.

Salt and pepper to taste.

I like to use a large non-stick skillet.  Add about ¼ cup of oil in pan and turn up heat.  Add hasbrowns and cook till beginning to brown and crisp.  ( I usually throw these in and go about the morning routine – checking them ever so often.  Generally takes 10-15 minutes  for the frozen hasbrowns  to cook.)

Add the ham and cook till warm.  Once done – add the eggs.  I like to make a well in the middle of the hasbrowns and let the eggs set a  little bit before stirring them throughout the pan.

Cook until the eggs are done – and no longer wet.  About five minutes or so.

Top with shredded cheese or ketchup.  Yumm!  A hot, hearty, one-pan breakfast with no fuss!!

Enjoy!  From our farm to your home!!

Thanks so much to Beth and her family!  Beth and her son Kyle also shared his recipe for Easy, Beefy, Cheesy Burritos last summer when I was busy with wheat harvest.

-A Kansas Farm Mom

W4DW-Mom's Disappearing Beef Stew

Since we are waiting on what everyone in Kansas is calling "Snowmageddon,"  I thought a great recipe for Wednesday would be my Mom's Beef Stew.  No matter where I serve it, it disappears.  I took a 6 quart crock pot clear full to the 4-H Soup Supper and it was G.O.N.E.  

My meat processor doesn't cut the meat as small as I like, so I use my kitchen shears when the meat is partially frozen so it is easier to cut.

 I learned from Chef Alli that browning meat is a flavor not a color.  Make sure your skillet is really hot and the meat will sizzle when it hits the skillet.

I couldn't get a good picture because my lens kept fogging over.  :)

Add all the seasonings along with the tomato juice and tapioca.  If you don't have quick cooking tapioca, you can find it in the pudding aisle at the grocery store or you can use corn starch.  It is merely a thickener for the broth. 

After cooking the first half of the cooking time, add the vegetables and continue cooking.

Mom’s Disappearing Beef Stew

2 pounds beef stew meat, cut into ½ inch cubes

1-2 tablespoons vegetable oil, the original recipe calls for 1/2 cup

4 cups tomato juice

3 tablespoons quick cooking tapioca

1 beef bouillon cube

1/8 teaspoons garlic powder

1-2 tablespoons parsley flakes

½ teaspoon pepper

1 bay leaf

3 medium carrots, cut into ½ inch pieces

4 medium potatoes, cut into ½ inch pieces

3 stalks celery cut into ½ inch pieces

1 large onion, wedged

Heat oil in large skillet.  Brown beef cubes on all sides.  Add tomato juice, tapioca, beef bouillon cube, garlic powder, parsley, salt (if desired), pepper and bay leaf.  Bring mixture to a boil.  Turn onto three quart casserole or slow cooker.  Cover and bake at 350 F for 1½ hours in the oven add the vegetables and continue to bake 1 hour in the oven. 

OR

If you prefer to use a Crock Pot  Cook meat 2½ hours in a slow cooker on medium heat until meat is tender,  add vegetables and continue to cook 2 hours in the slow cooker or until the vegetables are tender.

 Make 6-8 servings. 

Enjoy and everyone stay safe in the "Snowmageddon,"  I am sure we will busy tomorrow taking care of any new calves that decide to arrive in the snow.

-A Kansas Farm Mom

W4DW- Beefy Nacho Potato Soup

What's for Dinner this Wednesday was selected by my Facebook Followers.  Maybe next week I will post my recipe early, so you all can make my warm Taco Dip for New Year's Eve.

Our local hospital foundation has an annual fundraiser that includes a soup tasting.  For a set price you get to select 3 soups made by area cooks and a selection of desserts.  They sell the cookbook of recipes for a whopping $2.00.  We found this recipe and had to add a little meat, but it is certainly a family favorite.  I took it to one of our family dinners over Christmas and assured them all that I would post the recipe to the blog.  Perfect for a cold winter day, but it is also quick and easy to make.

Beefy Nacho Potato Soup

1 pound ground beef, browned and drained
1 package (5 1/4 ounces) Au Gratin Potatoes
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes with green chilies (RoTel), undrained
2 cups water
2 cups milk
2 cups cubed Velveeta cheese
Dash hot pepper sauce (optional)

In a 3-quart saucepan, mix ground beef, potatoes, sauce mix that came with potatoes, corn, tomatoes, and water.  Bring to a boil; reduce heat.  Cover and simmer for 15-18 minutes or until potatoes are tender.  Add milk and cheese and hot pepper sauce if desired.  Cook and stir until cheese is melted.

I added the milk and cheese and then poured it all into my Crockpot for serving. 

Makes 6-8 servings.

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-A Kansas Farm Mom
Shared with:
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W4DW-Country Barbecue Potatoes

I love it when my friends share recipes with me.  I am a believer that farm moms are the best cooks.  My friend Laurie who I met through this blog shared this amazing potato recipe with me and I think you will love it too!  You can find Country Linked on Facebook and at her blog.-KFM

Let me tell you a little bit about myself and COUNTRY LINKed.  First off I am a stay at home mama, a farm girl, a farmer's wife and inspiring photographer.  I love all aspects of the farming life and being able to live (and breathe) in the country.  I love to capture our life on the farm with my camera and take pictures almost every day.  I was born and raised on my family's farm in Northern Missouri.  We are diversified farmers, meaning that we do more than one type of production agriculture.  Not only do we grow corn and soybeans, but we also raise hogs, cattle, and have hay production.  

Now that I am all grown up, I once again live on the family farm with my husband Seth and our three wonderful children, Wyatt (9), Kendall (6) and Tessa (3).  They make each and every day a joy and I love being able to stay home with them.  We are trying to raise them to be hard-working, smart, funny, dedicated individuals who will not take what God has created for granted.  Many of my posts in my blog will are about them and the fun things that only farm/country kids get to do.  I also blog about our daily lives and activities that occur in and around this wonderful place that we call HOME.

Here at COUNTRY LINKed there are three things that are very important to us: Faith, Family and Farming.  By putting all three together, you get us, The Country Link's.

Blessings to you, 

Laurie - Country Link

Potatoes are a favorite side dish here in the Country and we would love to share our favorite recipe with you.  These potatoes are super easy to make and take just minutes to prepare.  The red potatoes are our favorite to use, but any kind of potato will work.  If you prefer a little more spice, add additional pepper or try chili powder.

These are all the ingredients you need for these yummy potatoes.

Cut the potatoes into small to medium pieces and place in a prepared 9x13 baking pan.  I like to cut mine smaller because I do have small children and it does cut down on the cooking time.

 

Next you need to melt two Tablespoons of butter and one Tablespoon of honey.  I melt them together so that I can then easily drizzle it over the potatoes before I sprinkle on the spices.  

Sprinkle on the Lawry's season salt, salt, garlic powder and pepper.  Toss to coat.  Place in a 450 degree oven and bake uncovered for 25-30 minutes. Stir at least once. 

Potatoes are done when they are a nice golden brown and tender.

And that is it!  We had our potatoes with a marinaded pork steak, (farm raised), sweet corn from our garden, crescent rolls and a nice garden salad.  We hope you enjoy your own Country Barbecued Potatoes at your next dinner.  

Country Barbecue Potatoes

2 lbs small red potatoes, cut into small pieces

2 Tbs butter, melted

1 tsp honey

3 tsp Lawry’s seasoning salt

½ tsp salt

¼ tsp garlic powder

¼ tsp pepper

Coat a 9X13 baking pan with nonstick spray.  Cut the potatoes into small-medium sized pieces and put in your pan.  Melt the butter and honey and then drizzle over the potatoes.  Sprinkle with seasoning salt, salt, garlic powder and pepper.  Toss well to coat.  Bake, uncovered, in your preheated 450 degree oven for 25-30 minutes or until the potatoes are tender and golden brown.  Stir the potatoes at least once.  

I have to admit that I got this recipe in the morning and had to try it that night.  Even my 9 year old said it was awesome!  I didn't know potatoes could be so tasty.  This is one recipe you really need to try.  Thanks for sharing Laurie!!

-A Kansas Farm Mom 

Shared on:
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 Farmgirl Friday Blog Hop

W4DW- Sausage Soup

One of my favorite fellow Kansas Farm Moms has once again insisted that I share one of her most requested recipes.  Shirley Felts shared her Spicy Sausage Skillet back in October for pork month.  She has now given me one of her most requested recipes for Sausage Soup.  Shirley also assured me that if I ever run out of recipes to share with you, she will help me out.  She is doing a great job of sharing recipes with me already and for that I am very thankful!

I was told I had to try this soup and even my mom agreed that it was pretty good.  Don't get overwhelmed by the long list of ingredients.  There really isn't anything that wasn't already in my pantry and it was quick and easy to make.

Sausage Soup

1 lb Sausage

1 cup water

1 medium potato, diced

1 onion, chopped

1 bay leaf

1 tsp liquid smoke

½ tsp pepper

½ tsp summer savory

1 10oz package frozen mixed vegetables

1/3 cup water

1 tsp sugar

2 cans cream of chicken soup

1 can cream of mushroom soup

1 can cream of celery soup

1 soup can of milk

½ cup butter

2/3 cup Velveeta cheese, grated

Crumble sausage in large saucepan and cook until done.  Drain fat.  To sausage add 1 cup water, potato, onion, bay leaf, liquid smoke, pepper and summer savory.  In small pan, cook the frozen vegetables with 1/3 cup water and sugar until they are tender.  Pour mixed vegetables into the sausage mixture, and then add remaining ingredients.  Stir until well blended and simmer until the potatoes are tender and flavors blended, about 30 minutes.  Serves 6-8.

-A Kansas Farm Mom

W4DW-Spicy Sausage Skillet

Week 2 of Pork Month (Porktober) and once again I have a pig farmer willing to share a family favorite recipe with all of you.  This recipe is another one of those one skillet wonders that farm moms everywhere love similar to Kathy's Mexican Hamburger Skillet.  

This recipe is from the Felts Family in Southeast Kansas.  Rich Felts is the Kansas Farm Bureau Vice President and a very good friend of our family.  I met him when his son and I were on the livestock judging team together in college and I have loved this family ever since.  Shirley also shared her most requested recipe for Sausage Soup with me.

One of the great things about raising your own meat is that you usually have a supply in the freezer.  One of the draw backs is that you must learn to cook all the different cuts of meat and usually the man of the house won't let you get more meat until the freezer is empty.  Well apparently, Rich's wife thought she needed more pork until he opened the freezer door and saw they had plenty of sausage.  He informed the family that they would get no more meat until the sausage was gone.  Shirley found this now family favorite to use some of the sausage that year.  I would like to extend a special thanks to her daughter who happens to be the Montgomery County Farm Bureau President for sharing this family favorite.

Spicy Sausage Skillet

            1 pound pork sausage

            1 medium onion, sliced

            ½ cup chopped celery

            2 tablespoons brown sugar

            2 teaspoons mustard

            1 tablespoon Worcestershire sauce

            1 cup water

            ½ cup catsup

            1 can (8 oz.) tomato puree

            4 medium potatoes

Brown sausage.  When fat has gathered in skillet, add onion and celery.  Cook ‘til soft and yellow.  Remove excess drippings from pan.  Add all other ingredients except potatoes.  Pare potatoes.  Slice thin.  Add to skillet.  Cover and cook slowly until potatoes are tender – about an hour.  If sauce gets too thick, add more water.  Yield:  4 servings.

A few words about the recipe from Cindy and Shirley:  The recipe is out of the American Heirloom Pork Cookbook from Checkerboard Kitchen, Copyright 1971 Ralston Purina Co.  We made this dish many times.  Even when times were tough we always had sausage.  We learned to be creative and try different sausage recipes.  This one was definitely a hit.

Those of you that grew up on a farm will recognize that this was probably out of a cookbook that the farmers were given for buying feed from Purina.  I love it!

Still looking for more about pork? Check out the Kansas Pork Association's page.  There is a recipe for Santa Fe Cured Pork Roast  from the Haverkamp family on the KPA website that looks yummy!

-A Kansas Farm Mom

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