Hunkered Down Hash and A Spinach & Cheese CALMlette

April 11, 2020

Author: KatieChin

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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.