Andouille Sausage and Potato Hash Breakfast

         School is in full swing.  Though it is only the first week, I can already feel the pinch of having bigger kids.  Homework, that are more challenging, starts to come in.  The after school activities are now written in the calendar.  Pretty soon, the fast paced routine will kick in.   

 

         As the days become more hectic and crazier, I often rely on the help of a well stocked fridge and pantry for quick and healthy meals.  Breakfast in particular, can be the most daunting.  With a little planning though, I'm sure we all can provide something delicious that can make everyone actually eat and start the day right.

 

         One of my go to recipes for breakfast is this sausage and potato hash.  Loaded with veggies and protein, this is a complete meal that is very easy to prepare. You might notice that the recipe has a big yield.  Don't worry because it is also prefect for a packed lunch.  

 

          If you are like me, I would chop everything the night before and keep it on a big plate in the fridge.  That way, all I need to do in the morning is sautéing. Isn't that neat? 

        

- Roz

Ingredients:

1 package (4 pcs) Cajun Andouille Sausage chopped (I used Chef Bruce Aidells)
4 cups potatoes diced
1 Tbs. extra virgin olive oil
1 cup chopped onions
2 Tbs. minced garlic
1/2 cup chopped red bell pepper
1 tsp. sea salt
1/2 tsp. ground black pepper
2 Tbs. chopped fresh parsley

1. In a medium heated sauté pan, brown the sausage bits in olive oil.
2. Once the sausage pieces are browned to your liking, transfer it on a plate.  We like ours cooked a little crunchy.
3. Using the same pan and oil, fry the potatoes for about 7 minutes.
4. Add the garlic, onions and bell peppers to the potatoes. 
5. Season with salt and pepper.
6. Return the sausage in the pan with the vegetables. 
7. Let it cook until the potatoes are soft but firm enough to hold its shape.  Depending on the size of the potatoes it may take at least 5 minutes.
8. Turn off heat and sprinkle with parsley.
9. Enjoy hot or at room temperature.

Super Easy Double Chocolate Pancakes

        I believe moms will agree that breakfast is the most challenging meal of the day.  Not only are we rushing to get something done, we also think about whether the kids will actually eat and finish their food just in time for the bus.  Sad to say but most of the time, most skip this important meal. 

        Before my children were diagnosed with food allergies, I confess I often rely on ready made waffles and pancakes.  You know, the ones that you just microwave or pop in a toaster.  Though they lack in flavor and loaded with "what are those ingredients?", I still admit that they are affordable morning life savers. 

         Fast forward to gluten, dairy, egg, nut and soy free diet, breakfast is still chaotic. Since this time, most packaged food is a big no-no, I have learned to do some shortcuts especially for breakfast.

       

    

        This Double Chocolate Pancakes were actually made with our favorite allergy friendly mix -  Cherrybrook Kitchen Waffle and Pancakes mix.  Instead of adding plain milk, water or milk substitute, I replaced the amount required with Chocolate flavored almond milk.  Yes, my children can take almond milk (Thank God!). Then added a few Enjoy Life Mini Chocolate Chips on top of the pancakes while cooking in the griddle.  Flip and wala easy and delicious breakfast!

          If you can't tolerate Almond Milk, don't worry, you can use any milk alternative --- flax, soy, coconut or even regular milk (if you are not dairy free) and dilute 1/2 tsp cocoa powder for every 1 cup of milk. The chocolate chips add a hint of sweetness which lessens the need for any syrup.  Thus lower sugar consumption for the little ones. 

       Here's an extra tip too.  Make a big batch of these pancakes when you have extra time in the weekends.  Instead of regular sized pancakes, I make it about 2-3 inches in diameter.  I found out that the consistency of mini pancakes reheats better than the bigger version .  Once the flapjacks cool, stack it up and transfer to either a ziplock bag or reusable covered container.  These pancakes store well in the fridge for 7 days.  When someone wants a quick snack or breakfast, place preferred number of pancakes on microwavable plate (single layer) and nuke on high for 10-15 seconds.  

        Take note, I didn't say freeze for later use.  After some trial and error, I realized that freezing these previously prepared gluten free, allergy friendly pancakes do not produce nice results once reheated.  I am not sure if it's the brand or ingredients in the mix but if you like to try, let me know okay. 

        Have a great week Frugalista Moms!

-Roz