Sweet Potato Breakfast Hash

4 slices bacon, cut into 1/2-inch thick pieces
1 small onion, diced
1 red bell pepper, diced
1 large sweet potato, peeled and diced into 1/2-inch cubes (approx 4 cups cubes)
2 cups kale leaves, roughly chopped
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon paprika
salt and pepper, to taste
4 eggs
1 green onion, sliced

Heat a large saute pan on medium heat. Add the bacon and saute until golden and crispy. Use a slotted spoon to remove the bacon to a paper towel or small bowl.

Add the diced onion and red bell pepper to the pan and saute for one minute to soften.

Add the diced sweet potato and spices to the pan. Cook the sweet potato for 10-12 minutes, stirring often. Place a lid on the pan for the last 5 minutes to soften the sweet potato until fork tender.

Add the bacon back into the pan along with the kale and stir for an additional 1-2 minutes or until the kale is wilted.

Use a spatula to create 4 wells in the hash. Crack an egg into each well and cook until the eggs are done to your liking. You can add a lid to the pan to cook the eggs through faster.

Remove the breakfast hash from the heat. Season with salt and pepper and top with sliced green onion. Serve immediately.

(Source: https://downshiftology.com/recipes/sweet-potato-breakfast-hash/#wprm-recipe-container-36093)

Homemade Hashbrowns

3 large russet potatoes peeled or unpeeled, based on preference
1/4 cup vegetable oil
salt and pepper to taste

Shred potatoes (either peeled or unpeeled) with a box-style cheese grater.

Transfer shredded potatoes into a bowl of cold water. Stir potato shreds around in the water to loosen the starch off the potato and drain off the starchy water.

Refill the bowl with more cold water and repeat stirring and draining the water off the potatoes. Drain as much water off of the potatoes as you can, drying them with paper towels or a clean dish towel if possible. You can even squeeze them between several layers of cheesecloth to remove as much water as possible.

Heat vegetable oil in a non-stick skillet over medium-high heat. Transfer dried potatoes into the hot pan and spread into an even layer.

Season potatoes with salt and pepper and cook without disturbing for 3-4 minutes or until golden brown on the bottom.
Use a spatula to flip the potatoes in several sections to cook the other side. Cook for another 3-4 minutes or until golden brown.

Remove from heat and serve.

(Source: https://thesaltymarshmallow.com/homemade-hashbrowns/#wprm-recipe-container-9654)

Beautiful Burger Buns

3/4 to 1 cup lukewarm water*
2 tablespoons butter, at room temperature
1 large egg
3 1/2 cups All-Purpose Flour
1/4 cup sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast

Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.

Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.

Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.

Brush the buns with about half of the melted butter.

(Source: https://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe)

Instant Pot Chicken & Rice

2 Tbsp olive oil
2 Tbsp unsalted butter
1 medium onion diced
2 large carrots thickly grated or julienned
1 1/2 lbs boneless skinless chicken breast or thighs, or tenders (trimmed and cut into 1" pieces)
2 tsp sea salt divided
1/4 tsp black pepper ground
4 cups low sodium chicken broth
2 cups Jasmine rice un-rinsed
1 head garlic unpeeled, cut in half crosswise
1/3 cup parsley finely chopped, plus more to garnish
1/2 cup shredded Parmesan cheese plus more to serve

Set a 6 Qt Instant Pot to saute on high heat and add butter, oil, chopped onion, grated or julienned carrots, and 1 tsp salt. Sautee, stirring occasionally for 5 minutes or until soft and golden.

Add trimmed, chopped chicken, another 1 tsp salt and 1/4 tsp pepper. Sautee, stirring occasionally for 5 minutes.

Add 4 cups chicken broth and 2 cups rice and stir to combine. Cut whole garlic head in half through the cloves and parallel to the base. Place garlic halves on top, cut-side down. Cover and cook on manual high pressure for 10 minutes then quick release remaining pressure.

Open the lid and stir in 1/2 cup parmesan with 1/3 cup chopped parsley. Serve with more cheese and garnish with parsley if desired.

(Source: https://natashaskitchen.com/instant-pot-chicken-and-rice/)

Blackberry Cobbler Baked Oatmeal

3 Cups Old Fashioned Oats
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Large Egg
2 Cups Skim Milk
1/4 Cup Coconut Oil, melted
1/3 Cup Apple Butter
1/4 Cup White Sugar
1/4 Cup Brown Sugar
2 Cups Frozen Blackberries

Crumble Topping

1/4 Cup Flour
1/4 Cup Butter, cold
1/2 Teaspoon Cinnamon
3/4 Cup Brown Sugar

Instructions

Heat the oven to 400 degrees and spray an 8×8″ baking pan with nonstick spray.
In a medium bowl, stir together the oats, baking powder and salt.
In a large bowl, whisk together the egg, milk, coconut oil, apple butter, white sugar and brown sugar. Stir in the oat mixture.
Pour the oats into the baking dish and bake for 20 minutes. Remove from the oven and fold in the berries and top with the crumble. Bake for an additional 18-20 minutes or until the top is golden in color.

(Source: https://ohsweetbasil.com/blackberry-cobbler-baked-oatmeal-walnut-crumble-recipe/) *altered slightly