The Rooftop

I was feeling super energetic this morning. So, I decided to make my favorite breakfast dish--The Rooftop. I am guessing it is called this because the hash browns on the bottom serve as a roof for the items that are put on top of it...I have no idea...
All I do know, is that it is tasty.

"The Rooftop"

Step One: Because there are so many moving parts, I like to cut up all of my veggies ahead of time. I also scramble four eggs and put it in the refrigerator until I need it later. I cut my1 bell pepper, 1/2 yellow onion, and 1 cup of mushrooms.

You don't have to use mushrooms (Portobello), but I  think they add a nice texture to the dish. I do suggest a green bell pepper, though, as it seems to have the best flavor in connection to the sausage. 

Step Two: I use one pound of pork sausage and begin to brown it. About seven-eight minutes.

I don't add any seasoning to the pork. I think it tastes delicious on its own.

Step Three: I add my veggies to the browned pork and cook until they are soft. About three minutes.

I don't add the mushrooms, yet. They tend to get done faster and this is a very hot pan. So, if you add them too early it will make hard/overcooked mushrooms. I did not add any seasoning, as there is so much salt content in the sausage.

Step Four: As my veggies and meat are browning, I add my frozen hash browns to another prepared pan (2 Tbsp. of hot oil in pan...medium/high heat). It takes about 8 minutes for the first side and five minutes for the other side.

I added some pepper to the hash brown and a tiny bit of cajun season. I would say about a teaspoon each. 

Step Five: Once I turn my hash browns for the first time, I add my mushrooms. They cook for about three-four minutes.

Again, you can skip this step if you hate mushrooms. 

Step Six: I take my meat mixture off the burner and put a new pan on to scramble my four eggs. The hash browns and the meat mixture should be done. It takes me about three minutes to cook my eggs.

I don't do anything special here. I just scramble some eggs over medium heat with a dash of salt and pepper. You could make the eggs sunny side up, as this is the way my grandfather prefers and it looks pretty good.

Step Seven: While my eggs are cooking, I plate my hash browns on the bottom, meat mixture on top, and a sprinkle of cheese. 

Step Eight: I place my scrambled eggs on top with some salsa.

You need some type of liquid, as the dish is dry. My dad puts on ketchup :P. I prefer salsa. Any salsa is fine, but I think the pioneer woman's salsa is the best: http://thepioneerwoman.com/cooking/restaurant-style-salsa/.

I hope you enjoy this dish. While it takes some time, it is worth it!


Recipe--

Ingredients:

1/2  Yellow Onion
1  Green Bell Pepper
1/2  cup Portobello Mushrooms
1 package (16 oz) Frozen Hash Browns
1lb Pork Sausage
4 Eggs
2 Tbsp. of Vegetable Oil
1 Tbsp. of Butter
Salsa
Cheese
Salt, Pepper, Cajun Seasoning (to taste)

Directions:

Start by dicing your veggies (onion, bell pepper, and mushrooms). Scramble the four eggs and put in the refrigerator. Cook pork sausage on medium heat for eight minutes. Add onions and bell pepper and combine with meat. Stir. Cook for about three-four minutes until veggies become somewhat soft. Add your hash browns to a hot skillet (medium-high heat) and place them in a single layer. You can add some pepper and cajun seasoning. Let them cook for eight minutes. While hash browns are cooking, add your mushrooms to the meat mixture. Cook for about two-three minutes. After the eight minutes are up for hash brown, flip them on the other side. Cook for five minutes. Once mushrooms look soft in meat mixture, take off the burner and let it rest. Place a pan on the warm burner with about a tablespoon of butter. Add your eggs and sprinkle with a dash of salt and pepper. Cook on medium heat--about three minutes. I scrambled my eggs, but you can use various types of eggs for this dish.

Plate your dish--
Hash browns on bottom of dish, meat mixture on top, sprinkle cheese on top of meat, add eggs, add some salsa to liking.

Serves 2-3 people. So, you may have to double the recipe for more...

Sausage Jambalaya

This week, I am going to focus on my favorite summertime food: Jambalaya. Unlike other Jambalaya recipes, though, I am only putting sausage in this dish. Why?
1. I hate touching chicken.
2. I am sometimes too tired to cook shrimp.
So, this is a good alternative for a weeknight Jambalaya meal.

This is how it goes, y'all:

    1. Add the celery and cook until soft (about five minutes).

Add the celery until soft. Add a Tbsp. of olive oil. 

   
      2. Add onions and bell peppers...why add these vegetables after celery? Because celery takes  
      longer to get soft. You don't want overcooked onions and bell peppers. (Cook: three to five
      minutes, or until onions are soft, but not quite translucent.) Add some creole seasoning.

Mix the rest of your veggies into the pot and add about a Tbsp. of Creole Seasoning (I like 'Slap Ya Momma 'seasoning)

     3. Add your two packages of sausage. Cook until slightly brown (5 minutes).

Cook until slightly browned. If it cooks too long it will get rubbery and no one wants to eat rubbery sausage.

     4. Add your tomato sauce, chicken broth, rice,  and extra creole seasoning (if desired--I like mine  
     spicy, but I am a fire eater). Cook for 5-6 minutes. 

Cover and let the rice soak up the broth and seasoning. Don't overcook...it will make a mushy mess.

     5. Eat your food and watch some Netflix! :)

Instructions:

Prep time--10 minutes

Cook time--20 minutes

Ingredients--

1 cup of chopped celery (thinly sliced)

2 bell peppers (I like variety. So, green and red, or red and yellow)

1 yellow onion (chopped)

2 packages of sausage (Again, I like variety. So, I used 1 package of original Hillshire Kielbasa and 1 package of Cajun Kielbasa)

1 8 oz can of crushed tomatoes 

3 cups of Minute Rice

3 cups of chicken broth

1 Tbsp. of Creole Seasoning

Cut your celery and put them in your heated pot (medium heat). Cook until slightly soft (4-5 minutes). Add  you bell peppers and onion (3-5 minutes). Add 1 Tbsp of Creole seasoning. Stir. Once the vegetable are somewhat soft, add the sliced sausage. Cook until lightly brown (about five minutes). Then add you tomatoes, broth, and rice. If you are feeling 'spicy frisky' add another 1/2 Tbsp. of Creole seasoning. Bring to a simmer and cover for 5-6 minutes (you may want to stir halfway through). The rice should soak up all the juices. Remove from heat and serve.