Retreeeeaaatttt!!!!

That was me yelling up there in the title.  Yep.  I went away this weekend for the first time since November 2009.  This year, I’m the new Publicity/Media person for my church’s MOPs charter.  I joined MOPs while I was still pregnant with Liam and I think that at times, it’s fair to say my sanity is a direct result of getting connected.  I don’t have much family in the area and it’s been great to make new friends every year.

Anyway, I was wreck about leaving my kids overnight and had a hard time relaxing and enjoying the other moms and our “work” of planning out the 2012-2013 year.  Once I settled in and we started talking I managed to sit back and appreciate this time away from my home to recharge.  Although, use of the word recharge is only applicable in the mental sense as I stayed way past my bedtime and am still feeling the effects of treating my aging body as though I were still in college.  😀

For me, one of the best parts of the weekend was coming in from a short morning run and having breakfast already made!  Eggs, pancakes, fruit, yogurt, granola… oh my.  Breakfast is tough in this house because it’s time consuming and the kids almost always steal my plate.  Thankfully, last night, I managed to finally figure out a quick hash brown recipe that will keep overnight in the fridge.  Initially, this was a side dish for our supper last night, but since we had leftovers, I tried them 2 different ways this morning and now cannot wait to get back to the farmer’s market and pick up more new potatoes!

Yes. That's a homemade iced mocha in a Ball jar. Recipe to come!

Farmer’s Market Hashbrowns

  • 2 pounds small red/new potatoes
  • 1 small green pepper
  • 1 small red pepper
  • 1 medium candy onion
  • 2 Tbsp. butter
  • seasonings of your choice (I used garlic salt, paprika and mustard powder)
Wash the potatoes and cut them however you like best.  I chose to quarter mine since they were so small.  Place them in a steamer basket and then into a medium sauce pan with about 2 inches of water in the bottom.  Steam the potatoes until they are just fork tender.  The fork should be able to pierce the potato, but not smash it.  Bottom line: the potatoes still need to be a bit firm.  In the meantime, chop or slice the peppers and onions in a size that is comparable to the potatoes.  Heat a skillet over a medium burner and add the butter.  Saute the peppers and onions until tender.  When the potatoes are done cooking, add them to the skillet with the peppers and onions and saute for about 5 more minutes.  Add more butter if necessary and then season to taste.  If you are making these ahead, store them in the fridge for up to 3 days.  They can be reheated in the microwave or (like I did) just tossed into the pan after you’ve cooked your eggs.
What do you like to eat for breakfast?

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