Down On The Farm Breakfast Recipes

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FARMER'S BREAKFAST



Farmer's Breakfast image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 1h10m

Yield 1 serving

Number Of Ingredients 12

2 tablespoons butter
One 5-inch-wide piece of country ham
Honey, for brushing
3 thick pieces breakfast sausage
3 thick slices bacon
2 large eggs
Kosher salt and freshly ground black pepper
Crispy Bits Breakfast Potatoes, recipe follows
Kosher salt and freshly ground black pepper
2 pounds red potatoes
1/4 cup olive oil
4 tablespoons butter, melted

Steps:

  • In a large nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Brush the ham lightly with honey, then fry it until the texture is firm, about 1 1/2 minutes per side. Remove from the skillet.
  • Next, fry the sausage and bacon together. The sausage is ready when browned nicely, about 3 minutes per side; the bacon is cooked when crisp, 7 to 10 minutes per side. Remove from the skillet. Pour out the excess grease but do not wipe out the skillet.
  • Add the second tablespoon of butter to the skillet and heat until melted. Crack the eggs into the skillet and fry for 2 minutes, sprinkling on some salt and pepper. Flip the eggs and cook them for another 45 seconds.
  • Serve the eggs, sausage, bacon and ham on a platter, plus a pile of Crispy Bits Breakfast Potatoes.
  • Bring salted water to a boil in a medium pot. Add the potatoes and boil until nearly fork-tender (but not falling apart), about 15 minutes. Drain and allow to dry thoroughly, then cut into wedges.
  • Heat the olive oil with the butter over medium-high heat in a skillet. Add the potatoes, sprinkle on some salt and pepper and pan-fry until golden brown and crisp, 10 to 15 minutes.

FARMER'S BREAKFAST



Farmer's Breakfast image

My grandmother used to make this for my granddad. She always believed in hearty breakfasts. I only make this about once a year because it is not very healthy but nonetheless, it is delicious.

Provided by ratherbeswimmin

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

6 slices bacon, cut into 2 inch pieces
1 small green bell pepper, chopped
2 tablespoons finely chopped onions
3 large potatoes, cooked,peeled,and cubed
1 cup shredded sharp cheddar cheese
6 eggs, beaten
salt and pepper

Steps:

  • Fry bacon in a medium skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet.
  • Set bacon aside to drain on papertowels.
  • Add green pepper, onion, and potatoes to skillet; cook over medium heat for about 5 minutes or until the potatoes are browned.
  • Sprinkle cheese over potatoes, and stir until cheese melts.
  • Pour eggs into skillet; cook over low heat, stirring gently, until done.
  • Season to taste with salt and pepper.
  • Sprinkle with bacon, and serve immediately.

DOWN-ON-THE-FARM BREAKFAST



Down-on-the-Farm Breakfast image

I've been making this dish for over 15 years, but it's still my husband's favorite and the one that he requests most often. I'm not complaining, though. It's easy to prepare, and I love the combination of flavors as much as he does!

Provided by Allrecipes Member

Time 50m

Yield 6

Number Of Ingredients 10

8 slices bacon, cut into 1/4 inch pieces
1 (5.5 ounce) package au gratin potato mix
2 ¼ cups boiling water
⅔ cup milk
¼ cup chopped green pepper
2 tablespoons chopped onion
¼ teaspoon dried thyme
6 large eggs eggs
1 dash Dash pepper
½ cup shredded Cheddar cheese

Steps:

  • Cook bacon in a large skillet until crisp. Drain, reserving 2 cups drippings in the skillet with the bacon. Stir in contents of au gratin potato mix, water, milk green pepper, onion and thyme. Bring to a boil, stirring frequently. Reduce heat; cover and simmer, stirring occasionally, for 20 minutes. Transfer to an ungreased 2-qt. baking dish. Make six indentations. Sprinkle with pepper. Cover and bake at 350 degrees F for 20 minutes or until eggs reach desired doneness. Sprinkle with cheese.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 22 g, Cholesterol 218.2 mg, Fat 22.8 g, Fiber 1.3 g, Protein 15.4 g, SaturatedFat 8.9 g, Sodium 931.7 mg, Sugar 2 g

DOWN-ON-THE-FARM BREAKFAST



Down-on-the-Farm Breakfast image

I've been making this dish for over 15 years, but it's still my husband's favorite and the one that he requests most often. I'm not complaining, though. It's easy to prepare, and I love the combination of flavors as much as he does!

Provided by Allrecipes Member

Time 50m

Yield 6

Number Of Ingredients 10

8 slices bacon, cut into 1/4 inch pieces
1 (5.5 ounce) package au gratin potato mix
2 ¼ cups boiling water
⅔ cup milk
¼ cup chopped green pepper
2 tablespoons chopped onion
¼ teaspoon dried thyme
6 large eggs eggs
1 dash Dash pepper
½ cup shredded Cheddar cheese

Steps:

  • Cook bacon in a large skillet until crisp. Drain, reserving 2 cups drippings in the skillet with the bacon. Stir in contents of au gratin potato mix, water, milk green pepper, onion and thyme. Bring to a boil, stirring frequently. Reduce heat; cover and simmer, stirring occasionally, for 20 minutes. Transfer to an ungreased 2-qt. baking dish. Make six indentations. Sprinkle with pepper. Cover and bake at 350 degrees F for 20 minutes or until eggs reach desired doneness. Sprinkle with cheese.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 22 g, Cholesterol 218.2 mg, Fat 22.8 g, Fiber 1.3 g, Protein 15.4 g, SaturatedFat 8.9 g, Sodium 931.7 mg, Sugar 2 g

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Top Asked Questions

What do you make for breakfast in the winter?
—Sue Baker, Jonesboro, Arkansas This hearty combination of sausage, hash browns and eggs will warm you up on a cold winter morning. —Bonnie Roberts, Newaygo, Michigan I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals.
What to eat for breakfast in the south?
Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. —Sue Baker, Jonesboro, Arkansas This hearty combination of sausage, hash browns and eggs will warm you up on a cold winter morning.
What's better than a country-kitchen breakfast?
What’s better than a country-kitchen breakfast like skillet hash, breakfast casserole, flapjacks or biscuits and gravy? When the farm work is optional. This over-the-top breakfast has great flavors—smoky, sweet and spicy. It's a really meaty meal. —Thomas Faglon, Somerset, New Jersey

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