double potato hash with poached eggs and hollandaise sauce

brunch is definitely my favorite meal, followed closely by dinner. lunch is so boring and breakfast is just too well... fast. brunch is slow and easy-going and always delicious. it's especially delicious when it involves hash and HOLLANDAISE (OMG). that word alone makes me drool. side note: i seriously have to look up how to spell the word "especially" every time I use it... I don't know why it's so hard for me to spell? it's basically just an 'e' followed by the word 'special' then an '-ly' because it's an adverb?

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confirmed: it's an adverb. any who, sorry for the tangent, I just hate that word. hopefully someone out there feels my pain. BACK TO HOLLANDAISE. honestly, you could put that stuff on maraschino cherries and I'd eat them. fun fact: i cannot stand the taste of maraschino cherries - they are so gross and sugary and fake and it totally freaks me out. okay, i probably wouldn't really eat maraschino cherries covered in hollandaise sauce because that sounds disgusting but you get my point right? i freaking love hollandaise sauce.

i've been eating this exact hollandaise sauce FOR my entire life. my super awesome step-dad, captain dave, is an amazing cook and makes the best eggs Benedict complete with the best hollandaise, which i have learned is adapted from Mark bittman's "how to cook everything". convenient, since I own that cookbook. thanks mom!

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okay sorry... apparently I'm trying to see how many tangents I can get into ONE BLOG POST. count is at three, back to hash... this hash is "especially " hash-y because we have TWO KINDS OF POTATOES: red skin potatoes and sweet potatoes. double the yum (hence the title of this post). then baby spinach adds a refreshing green element that we coat with creamy amazing hollandaise plus a poached egg.

poached eggs are so FUN. i think it's fascinating how they just float and cook in boiling water. nerd alert. but yeah, it's totally cool and magical. the kitchn taught me how to poach an egg and I've never done it wrong since. so if you've never poached an egg, you need to get on that ASAP because they are quickly becoming my favorite type of egg; therefore, you'll likely see them on here a lot and you'll need to know how to cook them properly... see here and don't forget the vinegar. you're welcome.

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double potato hash with poached eggs and hollandaise

yield: 4 servings

calories: it's brunch... don't worry about it

total time: a little less than one hour



2.5 cups washed and diced red skin potatoes (about ~1¼ pounds; peeling is optional)

2.5 cups washed and diced sweet potatoes (about ~1¼ pounds; peeling is optional)

2 tablespoons extra virgin olive oil

1 tablespoon cumin

1 teaspoon sea salt

½ teaspoon fresh ground black pepper

1 tablespoon garlic powder

4 eggs

1 tablespoon rice vinegar

2 cups baby spinach


hollandaise sauce

½ cup unsalted butter

3 egg yolks

½ teaspoon sea salt

¼ teaspoon cayenne pepper

2-4 tablespoons freshly squeezed lemon juice (to taste)




1. preheat oven to 450 degrees Fahrenheit

2. in a large bowl, combine diced potatoes (both kinds), olive oil, cumin, sea salt, pepper, and garlic powder. toss to coat the potatoes with oil and spices. 

3. line a baking sheet with parchment paper then spread the potatoes out on the sheet so that they are in one even layer.

4. roast the potatoes until they are brown, crispy and cooked through... about 30-35 minutes.

5. while the potatoes are roasting, make your hollandaise sauce (instructions below).

6. after the hollandaise sauce is made, start the egg poaching process! you should follow these instructions if you haven't poached an egg before. i would start boiling your water when the potatoes have about 5 minutes left.

7. once the potatoes are cooked to your liking, remove them from the oven and place in a large bowl with the 2 cups of baby spinach. mix the spinach and potatoes together and let sit for several minutes so the spinach can wilt slightly (you should now start poaching your eggs in the water that is hopefully boiling from step 6).

8. to serve, divide potato spinach mixture evenly between four shallow bowls or plates then top with one poached egg and a generous drizzle of hollandaise sauce!

9. devour!


hollandaise sauce

1. in a small sauce pan over low heat, melt butter. do not let it brown. remove from heat once melted.

2. combine egg yolks, sea salt, cayenne pepper, and lemon juice (start with 2 tablespoons) in a blender and blend at a slow speed. slowly drizzle the melted butter into the blender until it's totally incorporated into the sauce and the sauce has thickened.

3. taste and add more lemon juice, sea salt, and/or cayenne pepper if needed.

4. transfer hollandaise sauce to a container and keep warm until hash is ready.

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happy monday friends!

you should totally buy these ingredients during the week and make this over the weekend, you won't regret it! :)

- a

bacon and corn risotto

one of the words in title of this post used to intimidate me. i'll give you a hint... it's not bacon or corn.

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seriously though, risotto sounds so fancy and complicated (or at least it used to). maybe it's because i always order it at fancy restaurants and something cooked at fancy restaurants must be unattainable at home, right? wrong. risotto is so easy. i’ve made it a million times and tried many different recipes, all which turned out great, but this recipe is the easiest and involves the least amount of stirring.

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if you’ve ever made risotto the normal way, then you know what I’m talking about when I say that it requires a lot of attention (read: ladling and stirring)... attention which I simply don't have during dinner time when there are about 15 million other little things I'm running around trying to do (maybe because I'm a crazy person but still). this recipe, unlike the normal way, requires a whole lot less attention. it has very little stirring... you pretty much just place a dutch oven in the oven and let the magic happen.

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Bacon and corn risotto

yield: about 8 cups

calories: 310 calories per cup

total time: a little less than 1.5 hours


16 oz bacon, cut into squares (i cut each strip in half long ways using kitchen scissors then cut them horizontally into little squares

1 tablespoon olive oil

1 small yellow onion, diced

 6 garlic cloves, minced

4 cups vegetable broth, divided

1 cup water

1 ½ cups white Arborio rice

½ cup dry white wine

3 tablespoons butter

sea salt (to taste)

Freshly ground black pepper (to taste)

1-2 teaspoons red pepper flakes (depending on your level of spice)

2 cups cooked corn (fresh, frozen, canned, whichever you prefer – I used frozen [cooked according to the package instructions] because I already had it)



1. Place an oven rack at the second to last position. Preheat oven to 375 degrees Fahrenheit.

2. In a Dutch oven over medium heat, add bacon and cook until your preferred doneness (stirring occasionally). I prefer my bacon crispy so it took about 10-15 minutes. Remove cooked bacon chunks with a slotted spoon and place on a plate covered with paper towel to absorb grease. Leave all remaining bacon grease in the pot – this is pure gold.

3. Add one tablespoon of olive oil to the bacon grease in the Dutch oven then add onions and garlic. Cook, stirring often, about 6 minutes or until onions are translucent (and the smell of garlic invades your entire kitchen, yes please).

4. Add 3 cups of vegetable broth and 1 cup of water to the Dutch oven. Increase heat to medium-high then cover and bring to a boil.

5. Once boiling, remove the Dutch oven from heat and stir in the Arborio rice. Cover the pot again and bake on the second to last rack for about 40-45 minutes or until the rice is cooked through and all the liquid has been absorbed.

6. While the rice is in the oven, cook your corn. if using canned or frozen corn, cook it according to package instructions. If using fresh corn, I would recommend grilling or roasting the cobs whole and then slicing the kernels off once cooked. make sure to keep the corn warm while waiting for everything else to finishing cooking.

7. once the rice is cooked through and all the liquid has been absorbed, remove the dutch oven from the oven and stir in remaining cup of vegetable broth, butter, and white wine. keep stirring (about 1-2 minutes) until all ingredients are fully incorporated into the rice and it becomes creamy! 

8. mix in cooked corn, bacon, s+p (to taste), and red pepper flakes (to taste). portion the bacon and corn risotto into bowls (top with extra red pepper flakes if you like it hot) then serve and devour.

[risotto method adapted from Cookie and Kate – Butternut Squash Risotto]

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yay for easy risotto!

sorry for being MIA again... I'm really trying my best to getting back to blogging a couple times of month!!

happy eating :)

- a

Peanut Butter Bars

You probably could have guessed this but I am the cook of our household. Tom knows how to make exactly three things:

1. Standard ground beef tacos

2. Anything on the grill

3. Peanut butter bars

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So proud of him. But seriously, not to diminish his grill skills because THEY ARE AMAZING, but the other two recipes that he knows are pretty simple. Simple but GOOD. Everyone knows how to make standard ground beef tacos so I won't elaborate on that but his PEANUT BUTTER BARS are out of this world delicious. 

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Peanut Butter Bars

Yield: ~21 bars

Calories: 362 per bar

Total time: 1.5 hours


- 1 cup butter, melted

- 2 cups graham cracker crumbs

- 2 cups powdered sugar

- 1 1/4 cups creamy peanut butter, divided

- 1 1/2 cups dark chocolate chips

- sea salt


1. In a medium bowl, mix together melted butter, graham cracker crumbs, powdered sugar, and 1 cup of peanut butter until well blended

2. Press the mixture above evenly into the bottom of an ungreased 9x13 pan

3. Melt chocolate chips and remaining 1/4 cup peanut butter according to the chocolate chip's package instructions; once melted, stir until smooth

4. Spread melted chocolate and peanut butter from step 3 over the peanut butter graham cracker "crust" in the 9x13 pan from step 2 then top with sea salt

5. Refrigerate for at least one hour before cutting into pieces to serve!

[Recipe from Tom Brady; slightly adapted from All Recipes]

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