Ingredients:
1 Bag Simply Potato Hash Browns
1 Green Bell Pepper (red, orange or yellow are also good) cubed
1/2 Medium Sized Onion – cube – use the whole thing if you don’t care about your breath that day.
6-8 eggs
3/4 lb Ground Spicy Italian Sausage
Louisiana Cajun Seasoning – “goes good on everything”
1/4 cup cooking oil

Heat up oil, I would say about 1/4 cup, in electric skillet (mine has about the area of a 9 x 11 cake pan). Once it is nice and hot (350 degrees mine says) pour in Simply Potato hash browns and spread them evenly. While those start to brown spread the sausage over the hash browns, I just pull off small size chunks.

Next, slice up green pepper and onion into cube sized pieces and spread on hash browns. Sprinkle a decent amount of cajun seasoning over everything. At this time you should be able to turn everything.

Now, I add the eggs in two different ways and it does affect the taste.

1. In a mixing bowl crack 8 eggs and add about 1/4 cup milk, whisk thoroughly. Make these eggs in a separate pan scrabbled style.  Add to hash mixture and turn in until well mixed in with rest of ingredients. (this way should be started when you start the hash browns so you don’t over cook the hash browns waiting for your eggs)

2. I prefer this way cause it is easy and you get more of egg taste. After your first turn of the other ingredients crack your eggs over the hash browns, that’s right, right on top. Space them out accordingly.  Cover the skillet and let eggs cook to medium. Fold right into everything else.

You may want to turn the hash a couple times to make sure everything is mixed well and cooked through.

Top with hot sauce, ketchup, sour cream, salsa or whatever else sounds delicious!

I like to make up some of my worlds greatest pancakes and serve the hash right on top of the pancake and top with syrup! PERFECT if your going to be out hunting or working all day, really sticks to your ribs!

For those of you who haven’t heard yet, Sarah, my mother, and I will be traveling to South Korea July 21st to see my sister and Jacob. We’ll be there for about 7-8 days so I hope the post on all our adventures, sites seen, and maybe even some of our popular reviews of local eateries and food!

I will definitely increase my photo gallery so everyone can see the beauty that South Korea has to offer.

Check back starting the 22nd as I hope to be reporting from South Korea by then!

7-21-2009 – HERE WE GO! We head out at 3:30 and almost made it….Day 1 of travel!  Photos

7-23-2009 — Yeah, we lost a day, wtf. Started the day at 5:30a.m., Sarah couldn’t sleep…Day 2 Morning. Photos

7-23-2009 — We arrive in South Korea!!! Finally, we get to see Takayla and have a great Korean meal. Photos

7-24-2009 — Sarah and I maintain our status of being different, we have a huge meal with family, and we hit a local pub…Photos

7-25-2009 — Admirals, Octopus, Busan Tower and a whole lots of socks…read more…Photos

7-26-2009 — A visit to the beautiful Temple by the Sea…Photos

7-27-2009 — Haeundae Beach, a walk along the sea front and a visit to Busan Apec and stood where 21 world leaders stood…Photos

7-28-2009 — Gyeongju National Park, baby chicken soup and lotus flowers…Photos

7-29-2009 — Off to Seoul and the War Museum…Photos

7-30-2009 — I become a captain in the Emperor’s Army…Photos

Pancake perfection, my son was pleased!

I love pancakes!

I am not certain who invented pancakes, maybe my grandma but I am pretty sure that I perfected them! Where they rank in the world is probably up for debate but as far as my son is concerned they are the best in the world. I really do enjoy making pancakes for my family and friends.  I use an improved upon version that has been handed down from my grandfather’s mother which includes flour, baking powder, salt, eggs, milk, water, vanilla, and honey. (please send blood sample to verify you’re a family member for recipe).  Of course there are variations that include nuts, berries and even chocolate chips.

My family is a little different when it comes to pancake toppings and whenever guests are over it becomes a topic of conversation. We start with a good helping of creamy peanut butter followed by some maple syrup, delicious. Ask my brother and he will let you know two over-easy eggs on top are required.

We also like sugar, jelly, ham gravy, and of course just good ole butter and syrup. Generally served with a pork product, hash and/or eggs I would say my favorite is sausage links and pancakes. My son would definitely concur.

Pancake Advice:

Your Griddle. Know your griddle and what temperature it needs to be set on to make the perfect golden brown pancake, no one likes a burnt hard pancake! I use a very nice griddle from All-Clad which distributes the heat very evenly. I would consider a test run or two to really find the sweet spot for a heat setting for your pancake griddle.

Batter. Make your own batter! Hey, I know everyone is busy but once you have a recipe and get used to it you can whip up a batch of pancakes in minutes. If you’re going to use a pre-mixed batter I can not help you.

Mixing. I generally start by mixing my “powder” items first, flour, salt, baking powder. Then I mix in the rest. Don’t over stir your batter, some lumpiness is ok.  I am not real sure how to explain the texture…not too runny and not to thick! You’ll figure out what works.

Cooking. Once you have the batter on the griddle you will start to see it “bubble up”, once these bubbles start to slow down your getting real close to flipping. The side of the pancake will start to look a little “dry”. Take a peak! If they look golden brown give them a nice quick flip. They probably don’t need as much time on the reverse side. give them about half the time and flip it back over and poke your spatula in and make sure it comes out clean, free of wet batter. Sometime I will even poke several slits in the reverse side and flip it back over just to double check but don’t let it get too hard on the reverse side either.

Once you have all those steps in place, throw it on a plate, top with your favorite toppings and enjoy!