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To make a tasty savory breakfast hash, gather these key items: - 3 medium potatoes, diced (preferably Yukon gold or red) - 1 cup bell peppers, diced (mixed colors for vibrancy) - 1 small red onion, finely chopped - 1 cup cooked sausage or plant-based sausage, crumbled - 2 cloves garlic, minced - 4 large eggs - 2 tablespoons olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped for garnish You can mix it up to fit your taste. Here are some fun options: - Spinach or kale for added greens - Cheese like cheddar or feta for creaminess - Avocado slices for extra flavor - Hot sauce for a spicy kick If you lack some ingredients, don’t worry! Here are some swaps: - Use sweet potatoes instead of regular potatoes for sweetness. - Try onion powder or shallots if you don't have a red onion. - Ground turkey or chicken can replace sausage. - You can use vegetable oil instead of olive oil. Feel free to explore these options in the full recipe for savory breakfast hash! Start by prepping the potatoes. Place them in a pot and cover with water. Bring to a boil, then reduce to a simmer for about 5 minutes until they are just tender but not fully cooked. Drain and set them aside. This step helps the potatoes cook faster later. Next, heat the olive oil in a large skillet over medium heat. Add the diced potatoes. Cook for about 8 to 10 minutes, stirring occasionally. You want them to turn golden and crispy on the outside. This will give your hash a nice texture. Now, add the diced bell peppers and onion to the skillet. Sauté for an additional 5 minutes. This softens the veggies and adds flavor. Then, add the minced garlic, crumbled sausage, smoked paprika, salt, and pepper. Stir well to combine. Cook for another 3 to 4 minutes until everything is heated and aromatic. To finish, create four small wells in the hash mixture. Crack an egg into each well. Cover the skillet with a lid. Cook for about 4 to 5 minutes. This lets the eggs cook to your preference, whether sunny side up or more cooked. Once done, remove from heat and garnish with chopped parsley. Serve hot for a delicious meal. For crispy potatoes, don’t skip the parboiling step. It helps cook them evenly. When you add them to the skillet, make sure they are dry. Excess water can make them soggy. Use a large skillet to give them space. If they are too crowded, they won’t crisp up well. Stir them less often at first. Letting them sit will help develop a nice crust. You can also try using a cast-iron skillet if you have one. It will retain heat well and provide a great sear. For sunny side up eggs, cook them just until the whites are firm and the yolks are runny. If you prefer firmer yolks, cover the skillet for a bit longer. This helps them cook through without flipping. You can also crack the eggs into a bowl first. This way, you can easily add them to the wells in the hash. If you want to scramble the eggs, beat them in a bowl and pour them over the hash. Stir gently until they cook through. Enjoy your flavorful and easy breakfast hash! One common mistake is overcooking the potatoes. You want them tender but not mushy. Another issue is not seasoning enough. Salt and pepper bring out the flavors. Also, avoid crowding the skillet. This can lead to steaming instead of browning. Lastly, be careful with the eggs. Cook them to your liking, but don’t let them overcook. Savory breakfast hash pairs well with toast or warm tortillas. A side of fresh fruit adds a nice touch. You can also serve it with avocado slices or a dollop of sour cream. For a spicy kick, try adding hot sauce on top. This dish is great for brunch or a cozy breakfast. A large skillet is essential for cooking the hash. I recommend a non-stick skillet for easy cleanup. A pot is needed for boiling the potatoes. You will also need a lid for the skillet to cook the eggs properly. Lastly, a spatula helps to stir and serve the hash. For the full recipe, check out the detailed instructions above. {{image_2}} You can easily make this hash vegetarian or vegan. For a vegetarian option, skip the meat and use extra veggies. Try adding mushrooms, zucchini, or spinach for flavor and color. If you want a vegan hash, replace the eggs with tofu or chickpea flour scramble. You can also use plant-based sausage for a meaty taste without using meat. This way, everyone can enjoy a hearty breakfast. Savory Breakfast Hash is versatile with proteins. You can swap sausage for bacon or ham for a smoky taste. If you want leaner options, use turkey sausage or chicken. For a vegetarian twist, try adding cooked lentils or black beans. These options provide protein while keeping the dish filling and tasty. Just remember to adjust cooking times based on the protein you choose. If you like heat, you can spice up your hash. Add diced jalapeños or red pepper flakes for a kick. If you prefer milder flavors, stick to smoked paprika and avoid extra spicy ingredients. Always taste as you go. This way, you can find the perfect balance that suits your palate. Don't be afraid to play with spices to make this dish your own! To keep your Savory Breakfast Hash fresh, let it cool first. Place it in an airtight container. Store it in the fridge for up to 3 days. Make sure to label your container with the date. You can freeze your breakfast hash for longer storage. Cool the dish completely. Then, pack it tightly in a freezer-safe container. It will last for about 2 months. When ready to use, thaw it in the fridge before reheating. Reheat leftovers on the stove for best results. Add a splash of water or broth to prevent sticking. Cook over low heat, stirring often, until hot. You can also use a microwave. Heat in short bursts, stirring in between, to ensure even warming. Enjoy your delicious hash! Yes, you can make Savory Breakfast Hash ahead of time. Cook the hash as usual but stop before adding the eggs. Let it cool and store it in the fridge for up to three days. When ready to eat, reheat the hash in a skillet. Add the eggs and cook until they are done. This method saves time on busy mornings. I prefer Yukon gold or red potatoes for this recipe. They have a creamy texture and hold their shape well during cooking. You can also use russet potatoes, but they tend to be more starchy. The key is to dice the potatoes evenly for even cooking. This way, they brown nicely and get crispy. You can easily customize the hash to fit different diets. For a vegetarian option, swap the sausage for mushrooms or black beans. If you want it vegan, use plant-based sausage and replace eggs with tofu or chickpea flour scramble. Adjust spices to match your taste. You can also add more veggies like spinach or zucchini for extra nutrients. You’ve learned the key ingredients and steps to make a savory breakfast hash. We covered how to cook crispy potatoes, adjust flavors, and avoid common mistakes. Remember to store leftovers properly for later meals. Feel free to get creative with variations or dietary needs. Cooking can be fun and simple. With practice, you’ll master this dish. Enjoy your delicious breakfast hash!

Savory Breakfast Hash Easy and Flavorful Delight

Are you ready to transform your breakfast routine? This Savory Breakfast Hash is your answer! Packed with flavor and simple to make, it’s a…

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Creamy Roasted Red Pepper Pasta Flavorful and Easy Recipe

Looking for a quick and tasty dinner? This Creamy Roasted Red Pepper Pasta is perfect. In just a few simple steps, you can enjoy…

- 12 oz fettuccine pasta - 2 large red bell peppers, roasted and peeled - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh basil, for garnish - 1/4 cup toasted pine nuts (optional) Use any pasta you like, but fettuccine works great. If you want a lighter meal, try whole wheat pasta. You can roast your bell peppers at home or buy them jarred. Jarred peppers save time. Heavy cream gives the sauce its rich taste. You can use half-and-half for a lighter option. Nutritional yeast can replace Parmesan for a vegan twist. Fresh garlic is best, but you can use garlic powder in a pinch. If you like spice, add more red pepper flakes. For a nut-free meal, skip the pine nuts. Fresh basil adds a nice touch but dried works too. This dish serves four people. Each serving has about 600 calories. It contains 24 grams of fat and 15 grams of protein. The pasta gives you carbs for energy. To keep it balanced, pair it with a salad. Add greens for more vitamins and minerals. Adjust the ingredients for your dietary needs. Enjoying this dish can be part of a healthy diet! To start, fill a large pot with water and add salt. Bring it to a boil. Once boiling, add 12 ounces of fettuccine pasta. Cook it according to the package directions until it's al dente. This should take around 8 to 10 minutes. After cooking, reserve 1 cup of the pasta water. Then, drain the pasta and set it aside in a bowl. While the pasta cooks, grab a pan and heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic. Sauté the garlic for about 1 minute until it smells great. Next, take 2 large roasted red bell peppers and place them in a blender. Add the sautéed garlic, 1 cup of heavy cream, and 1/2 cup of grated Parmesan cheese. Blend everything until it's smooth and creamy. If you like a little heat, toss in 1 teaspoon of red pepper flakes. Now, pour the blended red pepper sauce into the same pan you used for the garlic. Heat the sauce on low, stirring gently until it's warm. If the sauce feels too thick, gradually add the reserved pasta water until it reaches your desired creaminess. Finally, add the cooked fettuccine to the sauce, tossing well to coat every noodle. Season with salt and pepper to taste. Enjoy your creamy roasted red pepper pasta warm! To get that rich, creamy texture, start with heavy cream. It makes a big difference. When you blend the roasted red peppers with garlic and cream, aim for a smooth mix. If the sauce feels too thick, use some pasta water to loosen it up. This water has starch, which helps the sauce cling to the pasta. For extra flavor, don’t skip the garlic. Sauté it until it smells great. Red pepper flakes can add a nice kick. If you love herbs, fresh basil is a must. Just sprinkle it on top after plating. You can also add a bit of lemon juice for brightness. Taste the sauce before serving and adjust the salt and pepper. If you have leftovers, store them in an airtight container. This keeps the pasta fresh. Reheat gently on the stove over low heat. Add a splash of cream or water to help the sauce regain its creaminess. Avoid using the microwave if you can. It can make the pasta dry. Enjoy your creamy roasted red pepper pasta whenever you want! {{image_2}} You can easily make this dish vegan. Swap the heavy cream for coconut cream or cashew cream. Use nutritional yeast instead of Parmesan cheese. It gives a cheesy flavor without dairy. The roasted red peppers still shine in this version. You won’t miss the creaminess at all! If you need a gluten-free option, use gluten-free fettuccine. Many brands offer great pasta made from rice or corn. The taste and texture are similar to regular pasta. Just follow the package directions for cooking times. The sauce stays the same, so you get all that delicious flavor. Want to add some protein? Cooked chicken or shrimp works great in this dish. For chicken, grill or pan-sear it first, then slice it. Toss it with the pasta and sauce before serving. For shrimp, sauté them until pink and add them in just before serving. This adds heartiness and makes the meal more filling. Creamy roasted red pepper pasta pairs well with simple sides. Here are some ideas: - Garlic Bread: The buttery taste of garlic bread complements the creamy sauce. - Green Salad: A fresh salad with mixed greens brightens the meal. - Grilled Vegetables: Roasted zucchini and bell peppers match the pasta's flavors. - Caesar Salad: The crunch of romaine and croutons adds a nice contrast. To make your dish look great, keep these tips in mind: - Color Contrast: Use fresh basil leaves on top. They add a vibrant green color. - Use a Large Bowl: Serve in a big bowl to show off the creamy sauce. - Add a Drizzle: A touch of olive oil on top adds shine and flavor. - Sprinkle Nuts: Toasted pine nuts give added texture and a gourmet touch. When serving, keep these portion sizes in mind: - Main Dish: Aim for about 1.5 cups of pasta per person. - Side Salad: A small bowl of salad goes well with the main dish. - Sharing: If sharing, serve in a large bowl and let guests take what they want. Enjoy your creamy roasted red pepper pasta with these tips for a delightful meal! You can store leftover creamy roasted red pepper pasta in an airtight container. It stays fresh for up to three days in the fridge. Before storing, let the pasta cool. This helps prevent extra moisture. When ready to eat, just reheat it on the stove or in the microwave. Add a splash of water or cream to keep it creamy. Yes, you can freeze creamy roasted red pepper pasta. Place it in a freezer-safe container or bag. It lasts for about two months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat it slowly on the stove, adding a bit of cream for smoothness. You can serve creamy roasted red pepper pasta with many sides. A fresh green salad pairs well. Garlic bread adds a nice crunch. For a heartier meal, grilled chicken or shrimp works great. You can also add steamed veggies for color and nutrition. Don't forget a sprinkle of extra Parmesan on top for that perfect finish! This blog post covered how to make creamy roasted red pepper pasta. I shared the key ingredients, tips, and variations to suit your needs. You can make it vegan, gluten-free, or add protein. I also gave ideas for sides and how to present your dish nicely. With these tips, you can prepare a dish that's creamy and flavorful. Enjoy cooking and experimenting as you make it your own. Happy eating!