Hunkered Down Hash and A Spinach & Cheese CALMlette

April 11, 2020

Author: KatieChin

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Hi Cooped Up Cooking with Katie Fans!  Here are the 2 recipes and instructions for dyeing Easter Eggs using natural ingredients for today’s show at 3pm PST – HUNKERED DOWN HASH and A SPINACH AND MUSHROOM CALMLETTE!!   Follow me here on Facebook to tune-in!

Hunkered Down Hash


  • 2 tbsp olive oil
  • 3 large potatoes (Russet ), cubed and parboiled for 5 minutes
  • Salt & Pepper to taste
  • 1 small onion chopped
  • 1/2 pound cooked breakfast sausage links, sliced into discs
  • 1/2 red bell pepper chopped
  • 1/2 green bell pepper chopped
  • 3 cloves garlic minced
  • 4 eggs
  • Shredded cheddar cheese
  • Hot Sauce
  • Chopped parsley


  • Add the olive oil to a large skillet and heat over medium heat. Add the cubed potatoes, season with salt and pepper and cook for 4 to 8 minutes, until they’re about half way cooked through, stirring occasionally.
  • Add the onion and cook for another 3 minutes, stirring occasionally.
  • Add the sausage, bell peppers and garlic to the skillet and fry for 1 minute.  Reduce the heat to medium-low,  cover, and continue cooking until potatoes are cooked through, stirring occasionally.
  • Make 4 egg-size spaces in the pan with a spoon.  Crack eggs into the spaces.  Cover and let cook until eggs are slightly set for about 4 minutes.
  • Season to taste with more salt and pepper if needed.   Sprinkle with shredded cheddar cheese and parsley.  Serve with hot sauce if desired.

Spinach & Cheese CALMlette


  • 2 Tablespoons  extra virgin olive oil
  • 2 cups mushrooms, sliced
  • 1 onion, chopped
  • 1 cup thawed frozen spinach, squeeze to remove moisture
  • 4 eggs
  • 1 tsp dried Herbes de Provence
  • 1/4 cup shredded Gruyere or Swiss Cheese
  • Salt & Pepper to taste
  • Chopped parsley for garnish


  • In a non-stick skillet, heat 1 tsp of olive oil on medium heat.  Add mushroom and onions.
  • Saute mushrooms and onions for 3 minutes then add spinach and cook for one more minute.  Season with salt, pepper.  Remove the vegetables and set aside.
  • Whisk the eggs with the Herbes de Provence.
  • Keep pan on medium heat. Add tsp of remaining olive oil and pour in whisked eggs. Sprinkle with a little more Herbes de Provence, salt, and pepper.
  • Top one side of omelet with cooked veggies and shredded cheese.  Fold omelet over with a spatula. Cook until eggs are done.  Garnish with parsley and serve.

Naturally Dyed Easter Eggs


  • Water
  • Red onion skin – brown eggs
  • Red beets – Red eggs
  • Pink beets – Pink eggs
  • Tumeric – yellow eggs
  • Purple cabbage – blue eggs
  • White vinegar or apple cider vinegar
  • Hard-boiled eggs


  • Chop all ingredients into desired amount.
  • Add 1 cup of water (per cup of ingredient) into separate sauce pans.  Add ingredient and bring to a boil.  Turn heat to a simmer for about 15-20 minutes.  Continue simmering until desired color is created.
  • Strain the dye into a jar making sure all veggie particles are removed.
  • Add 1 tablespoon of vinegar (per cup of dye into each jar of liquid.
  • Place eggs into dye and let sit until desired color is reached.  Let dry and dip more times if necessary.