Bratwurst and German Fried Potato Hash

I had another moment of genius.  No, seriously...I know it's hard to believe but I honestly actually did.  Four people in the house and only 3 Bratwurst links.  What the heck was I supposed to do?!?  I had originally planned to do some German fried potatoes that I hadn't done in a long time so I had some bacon, and onion, and a bag of red potatoes.  I've become a new fan of hash over the past year and my mind instantly ran to hash!  Take the Bratwursts out of the casing and make a hash out of it!!  GENIUS!!  That's the great thing about hashes...your mind is the limit.  I typically top a hash with a fried egg.  I don't know if that's the norm, but that's what I did here, and with every other hash that I make.  On a side note, the dish went great with a Shiner Wild Hare Pale Ale and everything was reminiscent of a nice Oktoberfest.  Hope it makes the German side of my family proud!  Enjoy!

Bratwurst and German Fried Potato Hash

• 3 links of raw Bratwurst
• 1/2 yellow onion, chopped
• 1/2 pound bacon, uncooked
• 2-3 pounds small red potatoes
• eggs cooked to order

In a large pot of water, boil the potatoes, with skins on, until a fork inserts easily with slight resistance. Drain and allow to cool.  Cut each slice of bacon into four pieces.  In a large skillet over medium heat, fry bacon on one side.  When you flip over the bacon, add the chopped onion.  Meanwhile, in another skillet, slide the bratwursts out of the casings and fry up in a skillet, breaking it into pieces as it cooks. Drain when completely cooked. Cut the cooled potatoes into quarters, then place into the skillet with the onions and bacon.  Toss gently.  Add the cooked bratwurst crumbles and toss gently again.  Allow to cook over medium heat until the potatoes are browned to your desire.  Cook eggs to order and place on top of a pile of the potato mixture.

The BEST Bacon Quiche Ever (aka Quiche Lorraine)

(Picture to come soon.  Had to get this out quick for a friend)


Did I mention that quiche recipe that is the best ever and I couldn't for the life of me find it??  Well, in searching for some other forms (there is a stack that is waiting to be filed - doesn't everyone have those?) I came across it....on the BACK of another piece of paper that had nothing to do with food!  If you're currently shaking your head and chuckling like I am, then you can feel my pain and completely understand.  This incident is exactly why I bought a simple composition notebook about a year ago and it stays in the cabinet with the rest of the cookbooks.  When I'm in a creative mode, I simply pull it out, scribble the rough draft recipe as I'm making it and make notes about any changes that need to be made once it's done and it's gone through a tasting.  I'm usually my worst critic.  Anywho...I digress.  This bacon quiche recipe is DA BOMB!  It actually uses egg substitute, which makes you feel a bit better for eating the bacon and cheese that goes in it.  Again, like the previous quiche recipe, this is an awesome base and a place to start getting creative like you would with an omelette!  Enjoy!

Bacon and Cheese Quiche

• 1 cup bacon, cooked and crumbled (approximately 1/2 lb or use prepackaged crumbles)
• 1 cup cheddar cheese, shredded
• 1/2 cup yellow onion, chopped
• 1/2 teaspoon salt
• 2 cups egg substitute
• 2 cups half and half
• 2 deep dish 9" pie shells, unbaked

Combine all ingredients in a bowl.  For ease of transportation, if using store bought pie shells in aluminum pans, place pans on a baking sheet.  Place in a 375F oven and bake for 25-35 minutes or until the eggs are set, puffy, and lightly browned.

*Substitute - Instead of using egg substitute, you can use 8 large eggs