Howdy, y'all! Moseying on in for another Famous Fridays post and today we celebrate the adorable and wildly successful Oklahoman, Ree Drummond, aka, The Pioneer Woman, and her scrumptious and very cowboy-like Breakfast for Dinner Hash, complete with a fried egg on top! Yippee ki yay!
Ree's rise to stardom from stay-at-home-on-the-ranch mom and wife to internationally known TV personality, and New York Time bestselling author, is a true American success story. And it all started with a food blog, The Pioneer Woman, which Ree started about 10 years ago and now has over 13 million page views a month!! (clearly she's doing something right--maybe she could give me a few pointers!!) If you've spent any time watching The Food Network, you've probably seen her show The Pioneer Woman Cooks, which is filmed on location at the cattle ranch she shares with her husband and four children. Ree's style is warm and inviting and her recipes are down-to-earth, relatively simple, without a lot of fussy ingredients and geared towards families with kids. Plus there are tons of pictures which makes it really easy to know if you're going at it the right way. The only criticism I have of her is that she's heavy on the red meat, butter and cream, which means that everything tastes good, but isn't so good for you. I think you kind of have to watch out for it and make smart substitutions when you can. There's a reason why her mac 'n cheese is so tasty!
But that's not the case with this veggie-filled breakfast hash which is light and good for you too. My entire family loved it and I will definitely be making this on a regular basis--it's so easy and as a busy mom herself, Ree gives you tips on how to prep a lot of it ahead of time so that when dinner rolls around, all you have to do is saute the veggies and fry up some eggs.
The veggie mixture is so delicious that I had to slap my hand away more than once from taking little tastes and more little tastes or there wouldn't have been enough left for dinner!
The combination of the fried egg with those softened savory vegetables is so totally yummy and so appealing to the eye as well. We all felt like we were eating in a little homestyle country diner somewhere! Perfect comfort food!
So take a look at Ree's site, check out her TV show, pick up a copy of one of her cookbooks--you get it by now--cook something from the lady--it'll be fun and homey. And have a great weekend! I'll be back next week with more yummy stuff! Have a great one!
The Pioneer Woman's Breakfast-For-Dinner Hash with Fried Eggs- Famous Fridays
Prep Time: 20 minutes (plus extra time to bake the potatoes); Cook Time: 20 minutes
- 4 tablespoons unsalted butter, divided
- 1 medium red onion, chopped
- 1 medium zucchini, chopped
- 1 small red bell pepper, seeded and chopped
- 1 yellow summer squash, chopped
- Kosher salt and black pepper to taste
- 1 russet potato, baked, peeled and chopped
- 1 sweet potato, baked, peeled and chopped
- 4 large eggs
- Hot sauce (optional)
1. In a large skillet melt 2 tablespoons of the butter over medium-high heat. Add the onion, zucchini, red pepper and squash. Season with salt and pepper and stir. Let cook, stirring often, until vegetables are golden brown, about 5-7 minutes. Transfer to a bowl and set aside.
2. Into the same skillet, add the remaining 2 tablespoons of butter and saute the potatoes over medium-high heat for about 5 minutes, until golden brown. Add the veggies back in and stir together. Turn the heat down to low while you fry the eggs.
3. In a separate skillet, spay the pan with Pam or add a small amount of butter and fry the eggs over low heat. While eggs are cooking, divide the veggies among 4 plates and top with the fried eggs. Serve immediately as is or with a hot sauce on the side.
4. Recipe would double well, but you might want to cook it in two skillets unless you have a very large one. Also you can make the potatoes a day or two ahead and leave them in the refrigerator unpeeled. Then, just cut them up when you're ready to make the hash. In addition, to save even more time, you can cut up all the veggies early in the day or even the day before and keep them covered and chilled in the refrigerator until ready to use.
Note: Recipe adapted from The Pioneer Woman Cooks: Dinnertime by Ree Drummond.