The recipes of Breezee Hill Farm Bed and Breakfast
Farmers Breakfast
serves 4 20 minutes prep
20- 25 minutes cook time
½ of a green pepper diced small
1 small or ½ medium onion diced small
enough frozen southern style hash brown potatoes to cover the bottom of a 9” or 12"skillet as deep as you like, about 2 cups, I guess
salt and pepper to taste
2 tablespoons of butter or grease if using bacon or sausage
4 eggs
¼ pound of baked country ham diced small or ½ pound of cooked bacon or sausage diced small
4 oz of Monterey Jack or cheddar cheese grated
In skillet melt the butter/grease on medium high heat
Add the potatoes and, using a spatula, turn them to coat
Cook the potatoes with the lid off for 2-3 minutes, turn and continue to cook until they appear defrosted
Add the onions and peppers and combine with the potatoes, put on the lid and cook on medium heat for 2-3 minutes till brown bits appear on the underside, turn and continue to cook with the lid on till browned on the second side– you may add pepper and salt to taste
Turn the mixture one more time and crack 4 eggs on top – I keep them separate along the outside of the pan, reduce the heat to low medium and cook till the yolks are done to taste – use the spatula to open a yolk to check after five minutes or so of cooking
Remove from heat and place the ham or bacon over the eggs and mixture, top that with the cheese, recover and let set till the cheese melts – just a couple minutes
Cut into quarters, each having an egg, and serve.
From several b and b cookbooks Corn Pudding
serves 45 minutes prep
5 minutes prep(I halve this recipe) 35 minutes cook
2 TBL butter melted
2 cups grated corn (fresh preferred)
2 eggs slightly beaten
1 tsp salt
1/8 tsp pepper
1 TBL sugar
1 TBL flour
1 cup milk ( I use 3 cups of corn with “corn juice” instead of milk, that‘s about 2 cups of corn and 1 cup of juice)
Combine ingredients and pour into a greased baking dish and bake at 350 degrees for 35 minutes
from Mennonite Cookbook