Life Update/Tasty Breakfast

Hey guys!

I just wanted to write a quick update here on why I haven’t been posting lately! I went back to university the beginning of January and had plans to continue with fairly regular posts following the first week of classes. Unfortunately, I had a bit of a tumble. (Okay, actually I thought I could fly or something and jumped off of a fence trying to get to my vehicle and had a pretty rocky landing.) I spent the day in the hospital and then was sent home with essentially a full leg brace. I was on crutches for a fair while but have starting walking agin recently.  The highlight of this whole thing has most likely been my scooter hehe (we decided crutching around the university for the next few months was too much to handle haha- there’s a picture down below of my sick wheels). I guess more or less what I’m trying to say is that I hope to be back experimenting and writing as soon as I can.

In the mean time, I thought I’d throw in a little breakfast recipe to tide ya over. These hash-browns are super easy to make but definitely delicious! I topped them off with hollandaise sauce because I’m pretty much obsessed with it lately.

Hashbrowns:

  • 1 russet potato, shredded
  • 2 slices of bacon, chopped
  • 1/4 cup onion, diced
  • 2 egg whites (save the yolks for the hollandaise!)
  • 1 tbsp oil
  • salt & pepper
  • garlic powder

Shred the potato and rinse with water. Pat dry with paper towel. Microwave potatoes for 2 minutes so soften them. Fry bacon for a couple minutes just to get it cooking, and then add potatoes, onions, oil, and egg whites. Cook for a few minutes and then add seasonings. Fry until crispy.

Hollandaise:

  • 2 egg yolks
  • 1/4 cup butter, melted
  • 1/2 tbsp lemon juice
  • 1 tsp salt
  • 2 tsp dill

Whisk eggs and lemon juice until they double in size. Place the mixture in a double boiler (I just use two different sized pots) with simmering water in the bottom. Slowly drizzle in the butter and whisk continuously. Don’t let the mixture boil, but whisk until thickened.

Top the hash-browns with hollandaise, or serve with eggs. I hope you enjoy this recipe! I plan to post more soon!

Thanks for reading,

Hanna

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