Italian Potatoes with Egg

This is a work in progress.  It will be revised as I try it again.  I made this recipe up to go with some chicken I was cooking.  Now, honestly we had pasta too, so yes, it was double starch night; forgive me.  Here was the outcome.

Ingredients

  • 3 red potatoes, thinly sliced
  • olive oil
  • 4 slices of bacon, cut into 1/2 -3/4″ pieces
  • italian seasoning
  • 1/2 white onion, finely chopped
  • 2 tsp garlic minced
  • Salt and pepper to taste
  • 2 eggs, beaten
  • 1/4 cup breadcrumbs, mixed with
  • 1/4 cup parmesan cheese

Directions

  1. Drizzle iron skillet with olive oil and heat over medium heat
  2. Add onion, garlic and bacon; cook for 3 minutes
  3. Add potatoes spaced around skillet; gently shake italian seasonings over potatoes
  4. Turn potatoes ever 90 second to 2 minutes to prevent burning
  5. After 6 minutes of cooking potatoes, turn final time and pour eggs over potatoes
  6. Evenly shake breadcrumb/parmesan mixture over potatoes and cover
  7. Cook 1 minute to 90 seconds until egg is set and remove from heat
  8. Season to taste with salt and pepper
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Cream Cheese Sausage Balls with Creamy Mustard Dipping Sauce

No secrets here.  Just took this right off a friend’s Facebook feed.  No original rights claimed here!  Honestly, I haven’t even cooked this yet.  I could tell just by looking at it that it would be great.

Ingredients:
1 lb. SAUSAGE, uncooked (you can use regular or hot)
8 oz. CREAM CHEESE, softened
1 1/4 cups BISQUICK BAKING MIX
4 oz. CHEDDAR CHEESE, SHREDDED

Directions:

Preheat oven to 400°.

Mix all ingredients until well combined. Roll into 1 inch balls.

Bake for 20-25 minutes or until golden.

You can make these ahead and refrigerate until needed. Or also freeze until ready to use, you will need to add a few minutes to the baking time.

Dipping Sauce:
1/2 cup MAYO
1/2 cup SOUR CREAM
2 Tablespoons DIJON MUSTARD
1 Tablespoon WHITE WINE VINEGAR
2-6 drops HOT SAUCE
1 medium GARLIC CLOVE, crushed

Combine all ingredients. Chill until serving.