Breakfast For The Boys.

I'm making Shrimp Foo Yung Cakes for the Hawthorne Boys for breakfast, per the recipe from our cooking class at the aquarium Wednesday. Except, I'm not using shrimp. I'm using bacon. And I'm not using angel hair pasta. Instead, I'm using hash browns. WOW. Sounds like a 5-star Sandra Lee arrussssuppeee, when the Fandras try to up the ante and actually make something edible.

Empty bowl, bowl of yolks, Anaheim chili, red bell pepper, 2 eggs, one cracked already, random cooked bacon.

The other day, we had steak and baked taters for lunch. I had a few taters left, so I sliced one, along with some onion pieces.

And I sauteed the potato and onion slices in some olive oil and butter. Along with some salt, pepper, and oregano.

Cooked until nice and crispy and brown.

Then I set the pan on an angle and sopped up the grease/oil. Crispy topping is done.

Now, for a delicious sauce: My ingredients: homemade chicken consomme soy sauce rice vinegar sugar water and cornstarch

I added about 1 TB rice vinegar to a cup of my consomme.

1 TB soy sauce

Maybe 2 TB sugar.

Bring all to boil. Then add in cornstarch slurry. Equal parts cornstarch and cold water. (Maybe 1/4-1/3 cup each.)

Cook until thickened.

Lightly stir eggs.

Add in maybe a teaspoon of sesame oil.

Sliced peppers and bacon went in next.

In a hot skillet, I melted some butter, then added in the egg/pepper/bacon mixture.

Cooked over low heat until almost set in the middle.

Then flip. (I am gooooood.)

Serve with hash browns and green onions on top. (I didn't pour the chicken gravy until I sliced it for the boys, since I wasn't sure they were going to like it. But they did!)

Add chicken sauce. Nothing was left. This is great for something different for breakfast. Try it and let me know how you liked it.