Breakfast Burritos

This recipe yields about 6 to 8 burritos and can be refrigerated and eaten later.  This is an extra hearty breakfast, and great for camping and hiking.

Ingredients
1/2 bag of frozen O'Brien Potatoes
6 pieces of turkey bacon
6 eggs
6-8 flour tortillas
Sour cream
Cheddar cheese
Salsa
1 stick of butter
Salt and Pepper

First heat up 1/4 cup of butter in a pot.  Once the butter is melted, add in the potatoes and stir to coat.  Add in some salt and pepper to taste.  Cover and let cook, stirring occasionally.

In a pan throw in the bacon and let cook.  Once done, remove and let cool on a plate covered with a paper towel (to collect any extra grease).  Chop up the bacon into bite-sized pieces once cool.

While the potatoes and bacon are cooking, crack and whip the eggs.  Add in some salt and pepper.   Put two tablespoons of butter into the pan that contained the bacon.  Once the butter is melted, add your eggs and let cook.   Make sure not to over cook the eggs.  They should still look moist.  

Once everything is cooked, start assembling your burritos.  Add the bacon, eggs, and potatoes and top with a bit of sour cream, cheddar cheese, and salsa. 

Fold in the edges and roll up.  Eat now, or wrap in foil.  These keep for only about a day before they get soggy.

Quick Pick: Beef Stew

Ingredients
1 lb to 1.5 lbs. beef roast
1 large russet potato
3/4 cup of chopped carrots
1/2 red onion chopped into large chunks
1 large (or 2 small) garlic cloves minced
1 package of onion soup mix 
1 t. rosemary
1 t. salt
1/4 t. pepper
32 oz. of beef stock


I usually create this the night before, stick it in the fridge overnight, and then pull it out in the morning and place it in my slow cooker

base.  It cooks all day and makes for a nice warm meal when you get home.  

Make sure you place your beef at the bottom of the slow cooker pot.  I then chop up my carrots, potato, and onion and place the ingredients around the outside of the slow cooker around the meat.  I add all the herbs and spices and then dump my stock over top of everything.  

I would let this cook 6-8 hours.  Basically, fix it and forget it.  Once you get home from work all you have to do is grab a bowl.

Garlic Roasted Red Potatoes

Ingredients
5 red potatoes
1 T of olive oil
6 cloves of garlic, minced
1 t of salt
1 T rosemary

This side dish is super simple and rustic, but takes a while to cook (1 hour).  So, prep your ingredients, place them on a pan and put them in your oven while you finish the other parts of your meal.   Preheat the oven to 400 degrees.

Cut your red potatoes into cubes and place in a bowl.  Add olive oil, garlic, and salt, and toss the potatoes until coated.  

Spray a large baking sheet with cooking spray and put potatoes on the sheet. Place the potatoes in the oven and cook until tender and brown (45 minutes to 1 hour).  Flip the potatoes after about half way in to ensure they cook thoroughly.  
Once the potatoes are done, chop the rosemary and sprinkle on top. 

Cheesy Hashbrown Potatoes

This is by far my favorite potato recipe of all time.  It's rich, cheesy, and oh so unhealthy, but if you can spare the extra calories it's well worth it.  This was handed down to me by my mom and grandma and is such a hit at parties.  I've been asked about this recipe more than any other. 

Ingredients

1 two lb. package of hashbrown potatoes partially thawed

1 can cream of potato soup

1 can cream of chicken soup

1 c. sour cream

10 oz. shredded cheddar cheese

2 T of onion, chopped

1 t. parsley

1/2 t. salt

1/2 t. pepper

Paprika (to sprinkle on top)

Preheat your oven to 325 degrees.  Mix all ingredients together in a large bowl except for the paprika.  Lightly butter a 13x9 inch baking dish, and put ingredient mixture into the dish.  Sprinkle paprika on top of the dish.  Bake uncovered for 1 to 1 1/2 hours.