NEW ORLEANS —
Breakfast Bacon Cheddar Hash
8 slices thick-cut bacon, diced
2 Tbsp. vegetable oil, if needed
1 1/2 lbs. golden or red potatoes, cut into ½ -inch pieces
1 onion, diced
1 red bell pepper, diced
1 cup heavy cream
1 Tbsp. Worcestershire sauce
1 tsp. Creole seasoning
1/2 tsp. smoked paprika
1 tsp. sea salt
1/4 tsp. black pepper, freshly cracked
1 cup cheddar cheese, shredded
1/2 cup green onions, chopped
6 eggs, cooked to your liking
Heat a large nonstick or cast-iron skillet over medium-high heat. Add the bacon and cook until almost crispy and the fat has rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving the fat in the pan. Discard all but ¼ cup of the bacon fat.
Add the potatoes to the bacon fat in a single layer and cook until golden brown and tender, 10-12 minutes. Add the onions and bell peppers and cook, about 5 minutes more.
Return the bacon to the pan and stir in the cream, Worcestershire sauce, Creole seasoning, paprika, salt, and pepper. Reduce the heat to low and simmer until the cream has thickened, about 3 minutes.
Remove the skillet from heat. Sprinkle the hash with cheddar and green onions.
Spoon the hash out of the pan, dividing it evenly between plates. Top each with an egg and serve.
Morning Coffee Cake
2 cups white flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
2 eggs at room temperature
1 cup white sugar
1 cup sour cream
Crumble Topping
1/4 cup all purpose flour
1 cup brown sugar
1/2 cup flaked coconut
1 cup pecans or walnuts, toasted and chopped
1/2 tsp. salt
1/2 cup very cold unsalted butter
Preheat oven to 350 degrees.
For the crumbled topping combine the flour, sugar, coconut, pecans and salt in a bowl. Using a cheese grater grate butter into the dry mix and toss with a fork until butter and dry ingredients are evenly mixed. The crumble will appear to be dry. Store the crumble in the refrigerator while preparing your batter.
For the cake batter sift flour, baking powder, baking soda and salt into a medium sized bowl and set aside. In a stand mixer, or by hand, whisk the softened butter until light and fluffy. Add the sugar slowly, followed by the eggs one at a time fully incorporating with each addition.
Add ⅓ of the sifted dry ingredients and ⅓ cup of the sour cream to the bowl of the stand mixer. Beat until they’re fully incorporated, then add the remaining sour cream and dry ingredients. Beat on high for about three minutes.
In a well-greased or parchment lined 9x9 baking dish add half of the batter followed by half of the crumble. Add the remaining batter and crumb topping. Bake for 45 min to an hour. Check for doneness with a toothpick, which should come out clean. Cool on a wire rack for 30 minutes before serving.
Note: If you freeze your butter before grating, it makes this much easier.