Hash Brown Egg Scramble

The ingredients for this recipe are for one person, adjust as you need for your appetite, or the number of people you are preparing this meal for:

2 Organic Farm Fresh Eggs

Organic Cheddar Cheese or cheese of choice

Organic Frozen Hash Browns

Organic Olive Oil

Himalayan Salt (Healthier for you)

Organic Pepper

I use an oval shaped cast iron skillet with a cooking surface 9 inches long and 7 inches wide at the middle width.

1.  In a cast iron skillet, add olive oil and *frozen brown hash browns, cook using low heat, stir as needed. (The amount will vary depending on your desires. I fill the whole surface of the skillet, which may seemed to be a lot, but as the hash browns cook, they shrink down.)

*I have tried making my own fresh organic grated shredded potatoes to make the hash browns, but they do not crisp up like I enjoy.

      2.  In a bowl, scramble the two eggs.

     3.  Once hash browns are cooked to your liking - I like them to be somewhat crisp, then pour scrambled eggs over the hash browns.

      4.     Add cheddar cheese, or cheese of choice. The amount will, again, depend on your taste.

      5.     Add salt and pepper to taste.

      6.     Continue cooking on low heat and stir ingredients until cooked through. (I do not like “wet” scrambled eggs, so I cook them until they are “dry.”)

      7.     Serves 1.

(This is my basic recipe, which I like just the way it is, but you could add other items.)

The Ultimate Dark Chocolate Chip Cookie

I found this recipe years ago and have tweaked it to remove some of the sugar and butter. I love these coookies better than regular chocolate chip cookies, but I love pumpkin. They are the best when they just come out of the oven, still warm and the chips all "melty." After they cool, I store them in the fridge. I like them better cold verses room temp, plus they are cake like, so I think its better to keep them in the fridge for freshness.

Except for the dark chocolate chips, I use all organic ingredients and real butter. Organic solid pumpkin comes in a 15oz. can.

2 cups flour                                                        

1& 1/2 cups oats (uncooked)                         

1 tsp. baking soda                                              

1tsp. cinnamon                                                    

1/2 cup butter, softened (1stick)                        

2/3 cup firmly packed brown sugar  

2/3 cup granulated sugar    

1 egg   

1 tsp. vanilla

1 (15 oz.) can of solid pumpkin  

1 cup dark chocolate chips

Additional options: raisins or nuts, etc.

Preheat oven to 350 degrees. Cream butter; gradually adding sugars, beating until light and fluffy. Add egg, vanilla, baking soda, cinnamon, and solid pumpkin; mixing well. Add oats; mixing well. Add flour one cup at a time, mixing well in between adding more. Stir in chips.

Using a lightly greased cookie sheet, drop by large spoonfuls onto sheet. Bake 16 minutes. (This is what works for my convection oven, but ovens vary, and time might need to be increased.) Check that they are firm and lightly browned. Remove from cookie sheet; cool on racks.

Get a glass of milk and enjoy them while they are warm.

Ultimate Dark Chocolate Chip Cookies
Photo by Tracey R. Simmons 2015