Tag: Brunch

Leftover Prime Rib Breakfast Hash (Sheet Pan Hash) – Simply Scratch
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Leftover Prime Rib Breakfast Hash is a sheet pan hash consisting of roasted potatoes, onions and garlic, leftover rime rib and baby spinach. Serve topped with a fried egg and with buttered toast for a deliciously soul-satisfying breakfast.

Got leftover prime rib? Make hash!

After the holidays, I’m always up to my eyeballs in leftover prime rib – which I’m not complaining about, trust me. One of my favorite ways to use leftover prime rib is making a breakfast hash. And the only thing I love more than breakfast hash is making it all on a single sheet pan. That’s right! The whole thing (with the exception of the fried eggs) is made on a single rimmed baking sheet and it couldn’t be any easier.

Potatoes roast with onions, garlic and fresh thyme before tossing with leftover prime rib and spinach. A deliciously satisfying breakfast and great way to use up leftover prime rib.

To Make This Leftover Prime Rib Breakfast Hash You Will Need:
- olive oil spray – Or use ghee oil spray.
- potatoes – I’m using white potatoes but gold, red or russet can be substituted.
- red onion – Yellow onion can be substituted.
- garlic – Adds distinct punchy flavor.
- fresh thyme – Lends an earthy, slightly minty and lemony flavor.
- paprika – Lends color and subtle flavor.
- kosher salt – Enhances the flavors in this recipe.
- olive oil – Lends fat and flavor while aiding in crisping the vegetables while roasting.
- leftover prime rib – Cut into bite-size pieces.
- baby spinach – I don’t usually measure this but about 2 to 3 handfuls.
- black pepper – Adds some subtle bite and flavor.
- eggs – Fried or poached.
- green onions – Lends subtle onion flavor. Optional for serving.
Preheat your oven to 400℉ or 200℃.

Lightly spray a rimmed baking sheet with olive oil. Add the 4 medium diced potatoes to the baking sheet with 1/2 a diced red onion, 2 cloves garlic, 1 teaspoon fresh thyme leaves, 3/4 teaspoon paprika and a couple generous pinches of kosher salt.

Drizzle with 1 tablespoon of olive oil.

Toss well to coat and then spread evenly in the pan. Roast on the middle rack of your oven for 20 minutes, rotating halfway through. This will ensure even cooking.

Once the potatoes are tender, remove the pan and turn the oven to broil. Use oven mitts to carefully move the oven rack to the highest position. Scatter the leftover prime rib over top of the potatoes and onions before sliding under the broiler for 3 to 4 minutes or until the beef starts to brown a little.

Immediately remove the pan and turn off the oven. Season with freshly ground black pepper and add 2 to 3 handfuls of baby spinach to the hash.

Use a spatula to gently toss the spinach in with the hash. Place the pan back into the oven, it should be turned off but still warm, and allow the spinach to wilt.

Meanwhile fry up some eggs.

Remove the sheet pan hash. The spinach should have wilted beautifully.

Toss the potatoes and spinach together one last time before dividing among 4 plates.

Top each plate with a fried egg and sprinkle with green onions. Add a little red pepper flakes too if you so desire.

Break the yolk and let it run over the prime rib breakfast hash.

THIS RECIPE IS AMAZING!

And it’s something I make every year for breakfast. It’s such a cozy breakfast and smells incredible when it’s in the oven.

And toast is a must in order to wipe the bowl clean.

For more Leftover prime rib recipes click here!

Enjoy! And if you give this Leftover Prime Rib Breakfast Hash recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings

Leftover Prime Rib Breakfast Hash

Leftover Prime Rib Breakfast Hash is a sheet pan hash consisting of roasted potatoes, onions and garlic, leftover rime rib and baby spinach. Serve topped with a fried egg and with buttered toast for a deliciously soul-satisfying breakfast.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

4 medium potatoes, diced into 1-inch pieces

1/2 red onion, diced

2 clove garlic, minced

1 teaspoon fresh thyme

3/4 teaspoon paprika

kosher salt, to taste

1 tablespoon olive oil

8 ounces leftover prime rib, see notes

2 handfuls baby spinach

3 green onions, sliced

freshly ground black pepper, to taste

4 fried eggs, or poached

red pepper flakes, for serving (optional)

Preheat your oven to 400℉ or 200℃.

Lightly spray a rimmed baking sheet with olive oil before adding the diced potatoes, onions, garlic, thyme, paprika, a few generous pinches of kosher salt and drizzle with olive oil. Toss to combine and spread out evenly on the sheet pan. Roast for 20 minutes, rotating the pan halfway through.

Once the potatoes are tender, remove and turn your broiler on high. Use oven mitts to move your oven rack to the highest position.

Add the diced prime rib to the sheet pan and broil for 3 to 4 minutes or until the edges start to caramelize. Watch carefully to avoid burning.

Remove, turn off your oven and top with spinach. Toss and place the pan back into the oven to allow the spinach to wilt.

Meanwhile, fry up the 4 eggs.

Toss the hash one last time and season with freshly ground black pepper before dividing among plates, topping with a fried egg and sliced green onions.

Leftover steak or beef roast can be substituted.

Serving: 1g, Calories: 442kcal, Carbohydrates: 41g, Protein: 18g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 198mg, Sodium: 115mg, Potassium: 1222mg, Fiber: 6g, Sugar: 3g, Vitamin A: 1791IU, Vitamin C: 51mg, Calcium: 84mg, Iron: 4mg

Author: Laurie McNamara

Course: Breakfast & Brunch

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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December 26, 2023
The 6-Ingredient Breakfast Casserole I Make Every Christmas

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Make ahead: The casserole can be assembled, covered with aluminum foil, and refrigerated for up to 24 hours before baking. Uncover before baking.

The casserole can also be frozen fully baked. Let cool, cover first with aluminum foil and then plastic wrap, and freeze for up to 2 months. Thaw overnight in the refrigerator and let sit at room temperature while heating the oven to 325ºF. Remove the plastic wrap and bake covered with aluminum foil until heated through, 50 to 60 minutes.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat individual servings in the microwave until warmed through, 45 seconds to 1 minute.

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Christine Gallary

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December 21, 2023
TEA CAKES
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These Old Fashioned Tea Cakes are a classic from long ago. Some people may call them shortbread cookies, but either way they are delicious.

If you love old-fashioned recipes, you will also love Kentucky Bourbon Balls. I have seen many recipes for these, but this one is authentic to a real bourbon ball.

❤️WHY WE LOVE THIS RECIPE

If you have followed our website for any amount of time, then you know we love old-fashioned recipes, and we love sharing our Grandmother’s recipes. This was one of her favorites. She was from Mississippi, and she loved to entertain her friends. She was very much a Southern Lady and loved to make these for afternoon tea. She would always serve them on cute little plates.

🍴KEY INGREDIENTS
- Pecans or walnuts
- Butter,
- Brown sugar
- Vanilla
- All-purpose flour
- Salt
SWAPS

There really aren’t many swaps on this recipe unless you want to switch out the vanilla for almond, coconut, maple, etc. That is really about the only change that could be made, other than leaving the nuts out altogether.

🍽️HOW TO MAKE

The most time-consuming part of this recipe is letting the dough get cold. You don’t want the fat source, the butter to heat up while you are working with the dough, so it must be chilled.

COOKING STEPS

Step 1
Mix all ingredients with mixer until very crumbly. Take your hands and shape into a ball and put in refrigerator until solid enough to pinch off a piece and flatten on a hard surface.

Step 2
Cut out shapes with cookie cutters.

Step 3
Bake on a greased cookie sheet at 350 degrees about 25 minutes. Just before removing from oven, turn on the broiler for about 45 seconds and let brown on top.

⭐TIP

If your dough get too soft while cutting out the cookies, just return to refrigerator for a while or between cooking.

SERVE THIS WITH

These delicious cookies are great for Christmas and go great with this Old Fashioned Snowball Cake. It’s a classic for a reason!

❓FREQUENTLY ASKED QUESTIONS

Are these cookies hard or soft?

They are not either.. honestly they have kind of a hard surface but they melt in your mouth. The butter keeps them soft.

These tea cakes have no eggs, is that correct?

Yes, this is a very old recipe and this is the way we have always made them.

STORING

These cookies will keep for several months in an air-tight container. We make them at the beginning of December and enjoy them through the holidays.

💕MORE POPULAR RECIPES TO ENJOY

Five Minute Fudge

This fudge is an excellent recipe for the holidays! Makes a great gift too!

SERVING SIZE

This recipe makes 3-4 dozen depending on the size of your cookie cutters.
Tea Cakes

Anne Walkup

Tea Cakes melt in your mouth. I’ve never come across anyone who doesn’t like them. These buttery treats are sometimes called shortbread cookies, but eithe way they are delicious.

Cook Time 25 minutes

Course Cookies

Cuisine American

1/2 cup finely chopped pecans or walnuts

2 sticks butter softened

2/3 cup brown sugar

1 tsp. vanilla

2 cups all-purpose flour

1/4 teaspoon salt

Mix all ingredients with mixer until very crumbly. Take your hands and shape into a ball and put in refrigerator until solid enough to pinch off a piece and flatten on a hard surface. Cut out shapes with cookie cutters.

Bake on greased cookie sheet at 350 degrees about 25 minutes. Just before removing from oven turn on broiler for about 45 seconds and let brown on top.

If your dough get too soft while cutting out the cookies, just return to refrigerator for a while or between cookings.

Let us know by commenting below!

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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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Anne Walkup

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December 2, 2023
KENTUCKY BOURBON BALLS
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This recipe for bourbon balls is an old-fashioned classic! This Southern favorite is one anyone will love. Being from Kentucky, we know all about bourbon balls!

If you love this candy, you will also love these No Bake Orange Balls. They are an old-fashioned classic only a few ingredients and are absolutely wonderful for the holiday season!

❤️WHY WE LOVE THIS RECIPE

These bourbon balls are a classic candy that has been around for many many years. They make a wonderful gift during the holiday season. They are only a few ingredients, not hard to make and always a hit. Put them in a pretty tin and give them as a gift!

🍴KEY INGREDIENTS
- unsalted butter
- powdered sugar
- crisco
- pecans, finely ground
- 100 proof Kentucky bourbon (can use more or less and could use another kind of bourbon) *see swaps
- vanilla extract
- semi-sweet chocolate chips
- pecan halves for garnish
SWAPS

If you are not a bourbon fan or don’t have bourbon, you can use apple or orange juice in it’s place. We have made them with apple juice, and they were so good! Everyone loved them. You don’t have to use crisco but we find it adds a smoothness to the chocolate that is helpful and makes it cover the balls well.

🍽️HOW TO MAKE KENTUCKY BOURBON BALLS

These are easy to make but they do have a few steps of putting them in the refrigerator to chill. So that part adds time to the process.

DIRECTIONS

Step 1
Cream butter and sugar. Add pecans, bourbon and vanilla extract mixing well with mixer. Chill this mixture in the freezer for 30 minutes or refrigerator for an hour.

Step 2
Remove from freezer and make into balls using about a teaspoon of mixture for each one. Place on wax or foil paper on cookie sheet and put back in the freezer for 30 more minutes or refrigerator for an hour.

Step 3
When 30 minutes are up, melt the chocolate chips and crisco about 2 minutes in the microwave. (The smaller the container or bowl you use to melt the chips the easier it is to dip the bourbon balls in the chocolate). Some people use a toothpick to hold the bourbon balls. It is easier for me to just drop them in the chocolate and use a wooden spoon or fork to cover.

Step 4
Remove each bourbon ball and place on a clean piece of wax paper or foil on cookie sheet. Add a pecan half on top. Place in refrigerator for at least 30 minutes until chocolate hardens. Store in refrigerator. Makes about 15-20 bourbon balls, depending on the size you make them.

⭐TIP

These authentic Kentucky bourbon balls are always a hit and this recipe is one many people love. Just check the comments. If the chocolate begins to get too hard for dipping, just heat it up again and stir it well. If the balls start to warm before you dip them in the chocolate, you can always set them back in the fridge to harden up some. Take your time, and we put them in and out of the fridge a few times so we can get the coated the way we like.

When melting the chocolate in the microwave, only do about 20-30 seconds at a time and then stir.

RECIPE VARIATIONS

If you read the swaps above you can switch out the bourbon, and you could also switch out the vanilla with other flavors too. However, for authentic Kentucky Bourbon Balls this is the way to make them.

❓FREQUENTLY ASKED QUESTIONS

Is the 1/2 cup of pecans in the recipe before chopping?

That is correct, measure out a 1/2 cup and then chop them up for the recipe.

Can you taste the bourbon in the recipe?

Yes, you can taste it since these are no bake, the bourbon isn’t “baked” out.

Do I need to keep them in the fridge?

No, you do not need to keep them in the fridge but we think they are great cold, so we do.

STORING

These will keep for a few weeks stored in an airtight container. You can easily make these in advance for the Christmas holidays and they are a wonderful gift.

💕MORE POPULAR RECIPES TO ENJOY

Five Minute Fudge

This fudge is an excellent recipe for the holidays! Makes a great gift too!

SERVING SIZE

This recipe makes 15-20 bourbon balls and can easily be doubled.
Kentucky Bourbon Balls

Leigh Walkup

These Kentucky Bourbon Balls are an old fashioned southern classic! The perfect Christmas treat or gift!

Prep Time 15 minutes

2 hours

Total Time 2 hours 15 minutes

Course candy

Cuisine American, southern

1/2 cup or 1 stick unsalted butter not margarine, softened(I use organic)

2 cups powdered sugar

1/2 cup pecans finely ground

4 tablespoons 100 proof Kentucky bourbon can use more or less and could use another kind of bourbon

1 teaspoon crisco

1 teaspoon vanilla extract

12 ounces semi-sweet chocolate chips melted

pecan halves for garnish

Cream butter and sugar. Add pecans, bourbon and vanilla extract mixing well with mixer. Chill this mixture in the freezer for 30 minutes or the refrigerator for an hou. Remove from freezer and make into balls using about a teaspoon of mixture for each one. Place on wax paper on cookie sheet and put back in freezer for 30 more minutes or the fridge until hard.

When 30 minutes are up, melt the chocolate chips and crisco about 2 minutes in the microwave. When melting the chocolate in the microwave, only do about 20-30 seconds at a time and then stir. (The smaller the container or bowl you use to melt the chips the easier it is to dip the bourbon balls in the chocolate). Some people use a toothpick to hold the bourbon balls. It is easier for me to just drop them in the chocolate with a fork and use a wooden spoon or another fork to cover. Remove each bourbon ball and place on a clean piece of wax paper on cookie sheet. Add a pecan half on top. Place in refrigerator for at least 30 minutes until chocolate hardens. Store in refrigerator. Makes about 30 bourbon balls depending on the size you make them.

If the chocolate begins to get too hard for dipping, just heat it up again and stir it well. If the balls start to warm before you dip them in the chocolate, you can always set them back in the fridge to harden up some. Take your time, and we put them in and out of the fridge a few times so we can get the coated the way we like.

Keyword Kentucky Bourbon Balls

Let us know by commenting below!

Follow us on Pinterest!
Are you reading our magazine?

Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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Leigh Walkup

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November 28, 2023
Leftover Cranberry Sauce Muffins with Streusel Topping – Oh Sweet Basil
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Grab that leftover cranberry sauce and make these sweet and tart cranberry sauce muffins. They make a great breakfast or brunch!

Last year I got fed up with all the leftover cranberry sauce so for months after, I tried sticking it in and on everything trying to find the best ways to use it. You can only eat leftover Thanksgiving turkey sandwiches for so many days before you’re totally burned out. In fact, our leftover Thanksgiving turkey sliders is a fabulous way to use leftover cranberry sauce, but I still wanted to find something different. These heavenly cranberry sauce muffins with streusel crumb topping were born.

Recommended Equipment

Before You Begin…

Make sure you have your cranberry sauce ready to go. Hopefully you have leftovers from Thanksgiving so this step is already done. You can make it homemade or use store bought cranberry sauce. I’ve linked to our homemade cranberry sauce recipe in the recipe card.

What Do I Need to Make Cranberry Sauce Muffins?

I’m going to divide the list of ingredients up between the streusel topping and the muffin batter. Jump on the streusel topping first…

For the Streusel
- All-Purpose Flour: gives the streusel topping structure
- Light Brown Sugar: adds sweetness and rich flavor
- Kosher Salt: enhances all the flavors
- Cinnamon: adds warmth and that classic fall flavor
- Ground Cardamom: I love the flavor of a little cardamom with cranberry sauce!
- Butter: binds the streusel together, the key to a good streusel
For the Batter
- Sugar: adds sweetness and balances out the tart cranberry sauce
- Vegetable Oil: adds needed fat and moisture to the muffins
- Eggs: give the muffins structure and rise
- Vanilla Extract: adds flavor
- Flour: just regular all-purpose flour is all you need
- Baking Powder: acts as a leavening agent to add fluffiness
- Salt: enhances all the flavors
- Buttermilk: adds a tangy flavor and activates the baking powder to give the muffins a nice moist crumb
- Cranberry Sauce: adds flavor, color and tartness
Keep scrolling to the end of the post for all the measurements and details. This is just meant to be an overview of the ingredients and what their purpose is in the recipe.

How to Make Cranberry Sauce Muffins

I like to make the streusel first so that it’s ready to go once the batter is ready. Then I move on to the muffins! Here are the basic step-by-step instructions:

For the Streusel
1. Add all the ingredients to a bowl and stir to combine. Get in there with your hands and clump it together.
For the Muffins
1. Wet Ingredients:
  
  Add the oil and sugar to a stand mixer and beat until combined.
  
  The eggs and vanilla get added next, and mix to combine.
2. Dry Ingredients:
  
  In a separate bowl, whisk all the dry ingredients, then add them to the wet ingredients and mix until almost incorporated.
  
  The last ingredient you will add is the buttermilk (I know that’s a wet ingredient!). Stir everything together until just combined. Be careful to not overmix!
3. Preheat the oven and let the batter rest. Prep the muffin tin by filling every other muffin cup with a liner.
  
  PRO TIP: Spacing out the muffins for baking allows for better air circulation so that the muffins can get a nice rise. It’s optional but I have found that it makes a difference.
4. Layer the muffins starting with a layer of muffin batter, then cranberry sauce, then another layer of batter and finally a layer of cranberry sauce.
5. Top with a sprinkle of the streusel mixture.
6. Bake.
  
  PRO TIP: To test of the muffins are done, stick a toothpick into the middle of one. It should come out clean or with just a few moist crumbs.
The complete instructions can be found in the recipe card down at the end of this post.

Can I Make Them in a Jumbo Size Muffin Tin?

You can definitely make these in a jumbo sized muffin tin. In fact, jumbo muffins is what I made to photograph this recipe. Obviously, you will need to increase how much batter, cranberry sauce and streusel you add to each, but the process will be the same. Then you will increase the baking time to 25-27 minutes keeping the temperature the same.

How to Make Streusel Topping More Crumbly

If you want a very crumbly streusel, which we all do, the secret is in your grip. Squeeze the streusel right in the bowl so that you create multiple clumps in the bowl. When you’re ready to use the crumble just break it up over the muffins.

Do I Have to Use Muffin Liners?

No, you don’t have to use muffin liners. If you choose not to use them, then make sure to spray each muffin cup with cooking spray.

Variations

If you want to add a fun pop of citrus, try adding some orange zest and a dash of orange extract (or juice) to the batter. Orange and cranberries together have such a wow factor! Just like in our orange cranberry cake! Using lemon zest and extract (or juice) would also be fantastic!

How to Store Cranberry Muffins
- Store: Keep these muffins covered in a container at room temperature for up to 2 days. If you want them to least a little longer, store them in an airtight container in the refrigerator for up to 1 week.
- Freeze: All the muffins to cool completely and then place them in a ziploc bag with as much of the air squeezed out as possible. They will keep for up to 3 months. When you’re ready to eat them, pull them out and let them come to room temperature and have at it! Warning: the streusel topping will not keep it’s crunch.
Your leftover cranberry sauce will go to waste no longer! Cranberry sauce muffins to the rescue!! This muffin recipe is perfect for that transition from Thanksgiving to Christmas! They have all the festive flavors you crave this time of year!

More Recipes for Using Thanksgiving Leftovers
Servings: 18 muffins

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Cook ModePrevent your screen from going dark

For the Streusel

Add the all-purpose flour, light brown sugar, salt, cinnamon, cardamom, and butter into a bowl. Stir together to combine all the dry ingredients.

1/2 Cup All-Purpose Flour, 1/3 Cup Light Brown Sugar, 1/2 teaspoon Kosher Salt, 1/2 teaspoon Cinnamon, 1/4 teaspoon Ground Cardamom, 1/3 Cup Butter

For the Muffins

In a standing mixer, beat the oil and sugar until combined.

2 Cups Sugar, 1 Cup Vegetable Oil

Crack in your eggs and add the vanilla and then give the mixer a final turn before dumping in all dry ingredients.

2 Eggs, 1 1/2 teaspoons Vanilla Extract, 4 Cups Flour, 4 teaspoons Baking Powder, 1 teaspoon Salt

Mix until almost incorporated and then add in the buttermilk and stir until barely combined.

1 Cup Buttermilk

Fill every other muffin cup with papers. Heat oven to 350 and let the muffin batter rest on the counter for 15 min.

Spoon 1 tablespoon into the cups, pressing out flat and spread 1 teaspoon of cranberry sauce over. Add more batter then another 1 teaspoon of sauce, spread.

1 1/4 Cup Cranberry Sauce

Now sprinkle with 1 tablespoon of crumb mixture. Bake for 12-15 minutes.

Serving: 1muffinCalories: 293kcalCarbohydrates: 59gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 29mgSodium: 246mgPotassium: 161mgFiber: 1gSugar: 33gVitamin A: 162IUVitamin C: 0.2mgCalcium: 67mgIron: 2mg

Author: Sweet Basil

Course: Over 200 Favorite Easy Breakfast Recipes
Recommended Products
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Sweet Basil

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November 27, 2023
BEST Sunday Cocktails
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Sunday brunch is a signature thing complete with appropriate cocktails of mimosas, rosé and Bloody Mary’s. The most popular time for brunch seems to be Sunday mornings with 33% of brunch consumers say they normally brunch on Sunday mornings. 29% said they usually eat brunch on holidays or special occasions. But what about the rest of the day – what are the best Sunday cocktails?

RELATED: Rainy Weather Cocktails

On a Sunday you want something easy, sip worthy and doesn’t pack to strong of a punch. Also, in case you have friends and family around, you want something where the ingredient are handy. The first one is a bit more complicated, but turmeric is good to help you start some body recovery after a period of feasting. Its most active compound, curcumin, have many scientifically proven health benefits. For Sundays, it is a potent anti-inflammatory and antioxidant.

Photo by Glenn Scott Photography/Quarto Publishing Company

1 1/2 ounces tequila

1 1/2 ounces grapefruit juice

1 ounce cinnamon syrup

1/4 ounce turmeric tea*

Club soda water, to top

Garnish: grapefruit twist

Create

Add all ingredients into a shaker with ice and shake until well-chilled

Strain into a highball glass over fresh ice.

Top with the soda water.

Garnish with a grapefruit twist

*Turmeric tea: Add 1 teaspoon ground turmeric powder and 2 cups water to a medium pan, and bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes, then strain.

RELATED: How To Be Discreet When Using Weed

The Greyhound

1 1/2 ounces vodka or gin

Grapefruit juice, freshly squeezed, to top

Garnish: lime wheel

Create

Fill a rocks glass with ice, then add the vodka or gin and the grapefruit juice and stir gently.

Garnish with a lime.

1 1/4 ounces bourbon (or rye)

1 ounce Campari

1 ounce sweet vermouth

Garnish: orange twist

Hope you enjoy these best Sunday cocktails and have a great rest of the weekend.
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Anthony Washington

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November 26, 2023
70 Make-Ahead Brunch Recipes Worth Waking Up For

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We swear by number five.
READ MORE…

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Emma Christensen

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November 19, 2023
Roasted Fennel Potato Hash – Simply Scratch
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This Roasted Fennel Breakfast Hash is simple and delicious. Baby redskin potatoes roast with fennel and onions and is served topped with a poached (or fried) egg. Yields 6 servings in about an hour.

Weekends are all about breakfast.

And breakfast usually consists of some sort of hash that we can put an egg on top of. Recently I whipped up this simple sheet pan hash. As you’ll soon see, this hash is incredibly easy, as any oven-roasted hash should be, and if you’ve never had the pleasure of experiencing roasted fennel- you’re in for a treat. The fennel softens yet a slight crunch remains. The edges caramelize and the licorice flavor mellows out so just a hint remains. It’s utterly scrumptious.

Tossed with tender roasted potatoes, Parmesan cheese, chopped fresh parsley and fennel fronds, topped with a poached or fried egg!

To Make This Roasted Fennel Breakfast Hash You Will Need:
- redskin potatoes – The base of this breakfast hash.
- yellow onion – Lends delicious onion flavor.
- fennel bulb – Adds a mellow licorice flavor when roasted.
- avocado oil – Or substitute with extra light olive oil.
- paprika – Use freshly grated for best flavor.
- garlic powder – Lends garlic flavor that’s sweeter yet milder than fresh garlic.
- kosher salt – Enhances the flavors in this dish.
- freshly ground black pepper – Adds some subtle bite and flavor.
- parmesan cheese – Use freshly grated for best flavor.
- parsley (fresh) – Adds a pop of color and herbaceous flavor.
- fennel fronds – Reserved from the fennel and chopped. Adds bright anise flavor.
- poached or fried eggs – For serving.
Preheat your oven to 400℉ (or 200℃).

On a rimmed baking sheet, add 2 pounds diced redskin potatoes, 1 diced medium yellow onion and 1 fennel bulb that has been diced.

Drizzle with 2-1/2 tablespoons avocado oil and season with 1 teaspoon kosher salt, 1 teaspoon paprika, 3/4 teaspoon garlic powder and lots of freshly ground black pepper.

Using a spatula, stir and toss to combine.

Evenly spread the potato and fennel mixture out and slide onto the middle rack of your preheated and roast for 30 to 35 minutes. Or until the potatoes are fork tender and the fennel is soft with a little texture remaining.

Sprinkle with 1/4 cup freshly grated parmesan cheese, 1 tablespoon each minced fresh parsley and fennel frond.

Toss one last time to combine.

With the oven turned off, slide the pan back in to keep warm and work on poaching or frying the eggs.

Serve spoonfuls of the roasted fennel breakfast hash onto plates and top with your choice of egg. Season the egg with a little salt and pepper and extra mince parsley and fennel fronds.

Immediately break into the egg so the yolk can cascade down and overtop of the hash.

Serve with buttered toast and prepare to fall in love.

Enjoy! And if you give this Roasted Fennel Breakfast Hash recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Roasted Fennel Breakfast Hash

This Roasted Fennel Breakfast Hash is simple and delicious. Baby redskin potatoes roast with fennel and onions and is served topped with a poached (or fried) egg. Yields 6 servings in about an hour.

Prep Time: 20 minutes

Cook Time: 35 minutes

Additional Time: 5 minutes

Total Time: 1 hour

2 pounds redskin potatoes, diced

1 large fennel bulb, diced

1 medium yellow onion, diced

2½ tablespoons avocado oil, or extra light olive oil

1 teaspoon kosher salt

1 teaspoon paprika

3/4 teaspoon garlic powder

freshly ground black pepper, to tast

1 tablespoon minced fresh parsley leaves, plus more for garnish

1 tablespoon minced reserved fennel fronds, plus more for garnish

1/4 cup grated parmesan cheese

6 eggs, poached or fried

Preheat your oven to 400℉ (or 200℃).

On a rimmed baking sheet, add 2 pounds diced redskin potatoes, 1 diced medium yellow onion and 1 fennel bulb that has been diced.

Drizzle with 2-1/2 tablespoons avocado oil and season with 1 teaspoon kosher salt, 1 teaspoon paprika, 3/4 teaspoon garlic powder and lots of freshly ground black pepper.Using a spatula, stir and toss to combine.

Evenly spread the potato and fennel mixture out and slide onto the middle rack of your preheated and roast for 30 to 35 minutes. Or until the potatoes are fork tender and the fennel is soft with a little texture remaining.

Sprinkle with 1/4 cup freshly grated parmesan cheese, 1 tablespoon each minced fresh parsley and fennel frond. Toss one last time to combine.

With the oven turned off, slide the pan back in to keep warm and work on poaching or frying the eggs.

Serve the hash onto plates and top with a poached or fried egg, salt and pepper and extra parsley and fennel fronds.

Serving: 1serving, Calories: 259kcal, Carbohydrates: 30g, Protein: 10g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 167mg, Sodium: 572mg, Potassium: 955mg, Fiber: 4g, Sugar: 4g, Vitamin A: 424IU, Vitamin C: 21mg, Calcium: 102mg, Iron: 2mg

Author: Laurie McNamara

Course: Breakfast & Brunch

Cuisine: American
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Laurie McNamara

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November 2, 2023
I’m the Brunch Connoisseur of My Friend Circle—10 Outfits I’d Wear Out

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Brunch season doesn’t stop just because summer is over. While we’re still tapering off that seasonal heat at this very moment, I’ve already mentally jumped ahead to the crisp air of fall. Quite frankly, it’s my favorite brunching weather of all. Without the beating sun, sweltering temperatures, and muggy humidity, I’m free to put my best fashion foot forward. Ahead of actual winter chills, there’s nothing that sounds better than a little fresh air as I eat French toast and drink Bloody Marys with my crew of friends on a Sunday morning.

Lucky for you, I’m well versed in this kind of thing. As the resident brunch expert of my friend group, I’ve learned the ins and outs of what to and what not to wear when it’s time to down a stack of pancakes and plates of eggs. Whether you’re heading to a diner or an exclusive spot, the key is to be comfortable and stylish. With either a fancy midi skirt and T-shirt, an effortless two-piece set, a dress, or vintage-inspired blue jeans, you’ll be good to go. Below, find my thoroughly endorsed brunch outfits for fall.

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Indya Brown

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August 27, 2023
My Friends Always Ask For Styling Ideas—20 Cool Brunch Outfits I’m Sending Them

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Heading to Sunday brunch used to be a casual get-together with friends, but now, Sunday brunch means at least one Instagram from everyone in attendance. Need an ensemble worthy of the impending Instagram coming your way? Then check out the 20 cute brunch outfits we’ve gathered for you here. We can guarantee that at least one of the cool looks ahead will make for that end-of-the-week Instagram you’ve been searching for.

Scroll through to see the 20 cute brunch outfits fashion girls are wearing right now.

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Anna LaPlaca

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March 14, 2023
HBCU SpringComing Welcomes HBCU Grads Back Home for the 9th Annual Festival in New York City and Birmingham, Alabama

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Press Release
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updated: Feb 21, 2023 10:01 EST

ATLANTA, February 21, 2023 (Newswire.com)
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HBCU (Historically Black Colleges and Universities) SpringComing returns bigger and better for its 9th installment of festivals in both Birmingham, Alabama (March 17-19) and New York, New York (April 14-16). The one-of-a-kind event created by Lauren Grove and George A. Peters II aims to celebrate the accomplishments of influential HBCU graduates from around the country.

“As HBCU SpringComing continues to grow and evolve, we’re very proud of everything we’ve been able to accomplish within the HBCU community through innovative and intentional events. Bridging the gap between HBCU alum and allies in the New York Tri-State area and now Birmingham, a city in the south, deeply rooted in Black excellence, is just one of the many reasons why our festival is so special and unique,” said George A. Peters II, Co-founder, HBCU SpringComing. “To date, we’ve had over 25,000 attendees. This speaks to our team’s ability to create authentic culture and conversation amongst a group of Black leaders representing the best and brightest to come out of historically Black colleges and universities.”

This year, Indeed continues as the official sponsor with an expanded city-to-city event schedule officially kicking off in Birmingham during the NCAA Tournament for #MagicCityMadness. In step with their signature festivities, HBCU SpringComing will debut the newly added “Sips & Sounds: A Toast to the Living Gallery,” an exclusive wine and music event to recognize HBCU alums and local leaders making change in their community. The intimate evening will also feature Grammy Award-winning singer Melanie Fiona as host, wine tastings from Black-owned wineries and more. In April, the festival will make its last stop in New York City, its original home since 2015. The three-day experience in both cities will showcase mirrored events.

“After a spectacular showing of support last year, we are excited to once again welcome the HBCU SpringComing festival to Birmingham,” said Birmingham Mayor Randall L. Woodfin. “We want all HBCU students, alumni, supporters, and enthusiasts to feel welcome and at home here in our city. As a proud HBCU alum, I look forward to the wonderful events and programs that celebrate the love and pride for our schools and our culture. Make plans to enjoy our award-winning restaurants, elite facilities, and awe-inspiring green spaces. You’ll find that Birmingham is a place to make memories that will last a lifetime.”

“We’re taking action to embed diversity, equity, inclusion and belonging throughout the business as integral to our mission to help all people get jobs. Our global DEIB+ team works to inspire, influence, and inform our approach by unlocking the power of our collective differences to drive innovation across teams and products,” said Misty Gaither, Vice President, Diversity, Equity, Inclusion & Belonging, Indeed.

As proud HBCU graduates, Grove (Florida A&M University) and Peters II (Morehouse College) purposefully crafted HBCU SpringComing to center giving back to help elevate generations of HBCU graduates to come. Proceeds will continue to benefit the HBCU Puissance Scholarship Fund and Birmingham Promise Foundation, founded to aid in offsetting the cost of college tuition for high school seniors bound for an HBCU. Over the last nine years, HBCU SpringComing has raised over $125,000.

“The most important part of HBCU SpringComing is giving back. We’re on a mission to help strengthen Black institutions of higher learning across the country and inspire the next generation of leaders within our communities,” said Lauren Grove, Co-founder, HBCU SpringComing. “Year after year, our goal remains the same. We’ve curated a weekend of events that not only celebrates the unique atmosphere that HBCU homecomings create but focuses on increasing contributions towards scholarships that support incoming students and their bright futures.”

In addition to Indeed, other proud sponsors include the United States Tennis Association and more.

Tickets are now available for purchase. Please visit: www.hbcuspringcoming.com to register and get the full schedule.

ABOUT HBCU SPRINGCOMING:

HBCU SpringComing™ is a premiere event for HBCU graduates and allies across the country. Founded in 2015 by HBCU alums Lauren Grove (Florida A&M University) and George A. Peters II (Morehouse College) the festival focuses on the Black collegiate experience through curated events, scholarships, partnerships, panels, service activities, and more. Over the last nine years, they’ve expanded the event from New York City to include Birmingham, Alabama helping to bridge a gap between HBCU graduates in the northeast and southeast. Learn more at www.HBCUSpringComing.com and follow us at @HBCUSpringComing.

Source: HBCU SpringComing

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February 21, 2023
Yolk Partners With Stan’s Donuts & Coffee on a Collaborative Brunch Dish

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Iconic Chicago brands, Yolk and Stan’s Donuts & Coffee, partner up to create a donut-inspired brunch dish.

Press Release
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Oct 17, 2022

CHICAGO, October 17, 2022 (Newswire.com)
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On October 22 and 23, Yolk will be serving up a Stan’s donut-inspired dish, Stan’s Toffee Donut French Toast. The Fall-themed dish will consist of two fresh Stan’s toffee donuts made into french toast, then stuffed with a house-made mascarpone toffee filling, and served with warm syrup. The special limited edition dish will be available at all nine Chicagoland Yolk locations until supplies last.

“We love supporting Chicago brands and felt like a partnership with Yolk was a no-brainer,” said Stan’s founder and CEO, Rich Labriola. “Our toffee cake donut is one of the most popular and we knew it would lend itself perfectly for a collaboration. We can’t wait to share the ‘Toffee Donut French Toast’ with Chicagoans.”

Constantly pushing the envelope with new and creative brunch dishes, specialty juices and its own private-label premium coffee in urban, upscale settings, Yolk is known for its delicious breakfast and lunch fare. Yolk’s menu includes signature specialty dishes like eggs benedict, gourmet five-egg rolled omelets, a wide range of skillets and scramblers, pancakes, frittatas, crepes and many more scrumptious options, like the Breakfast Mac & Cheese, from the brand’s inventive Test Kitchen joining the menu on a regular basis.

“I am very excited to be able to partner with Stan’s Donut & Coffee!”, said Taki Kastanis, CEO and Founder of Yolk. “Nothing like two great Chicago brands working together to create something delicious for our home city.”

About Yolk

Founded by Taki Kastanis in 2006, Yolk has rapidly expanded to 16 locations in Illinois, Indiana, Texas and South Florida. Each one beloved by locals and tourists alike, Yolk is continuously expanding to be able to serve each and every community possible. Rated “Best Breakfast” by Zagat, Yolk’s menu features a balanced mix of upscale breakfast and lunch items guests would expect to find on the menu, as well as a range of deliciously innovative creations. The Yolk experience goes far beyond what’s on the plate – bringing creativity to the kitchen. Yolk’s team is dedicated to making each guest’s experience unique, personable and one that makes them hungry for more. For more information about Yolk, visit www.eatyolk.com, download the Yolk app, or connect with Yolk on Instagram and Facebook.

About Stan’s Donuts & Coffee

Stan’s Donuts & Coffee serves up freshly made donuts of extraordinary flavors and textures and an excellent cup of joe. Master baker Rich Labriola of Labriola Baking Company opened the first Stan’s Donuts & Coffee in Chicago in 2014, the result of a friendship and partnership with Stan Berman, founder of the iconic Los Angeles shop that bears his name. Since then, Stan’s has grown to 16 shops in the Chicago area, serving a vast array of award-winning donuts, coffee, dunkable cookies, specialty drinks and whimsical experiences. Stan’s ships nationwide via Goldbelly and doles out sweet rewards to its devoted fans via the Stan’s Loyalty App. For more, visit stansdonuts.com and follow Stan’s on Instagram, Facebook and Twitter.

Source: Yolk

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October 17, 2022