What the Pilgrims Ate for Breakfast

Posted: November 24, 2009 in Uncategorized

My son has recently been kicking around the idea of becoming a chef…along with a policeman a preacher or a paleontologist.  Not even kidding.  That’s his list.  Anyway, I like teaching Josiah to cook mostly because I don’t want him feeling like he has to marry the first woman he meets who can swing a spatula, you know?  I want him to be self-sustaining as long as possible.  And I want him to cook for me in my old age which is much nearer now than when I started writing this post.  So, the other night we wanted breakfast for dinner, and all of the Lucky Charms boxes were empty, and I happened to have some lovely chicken apple sausage in the refrigerator, so we searched Food Network and found this little marvel:

Chicken Apple Sausage Hash with Eggs Fried Sunny-Side-Up

cups 1/2-inch diced potatoes

2 teaspoons olive oil

4 links store-bought Chicken and Apple sausage, cut into 1/2-inch pieces (recommended: Emeril’s)

3/4 cup chopped yellow onions

6 tablespoons chopped green bell peppers

2 teaspoons minced garlic

1 teaspoon chopped fresh thyme leaves

1/2 teaspoon Essence or Creole Seasoning, recipe follows (I didn’t include the recipe but you can find it on food network…I use this Creole Seasoning all the time and I make it exactly as Emeril demands.  Bam.)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Fried Eggs Sunny Side Up, recipe follows

2 tablespoons chopped fresh parsley leaves, for garnish

4 sprigs fresh thyme, for garnish

In a medium saucepan, place the potatoes and enough salted water to cover by 1-inch. Bring to a boil and cook until just tender, about 8 minutes. Drain well and set aside.

In a large skillet, heat the oil over medium-high heat. Add the sausage and cook, stirring, until cooked through, 5 to 6 minutes. Remove the sausage with a slotted spoon and drain on paper towels. To the fat in the pan, add the onions and bell peppers and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes, thyme, Essence, salt, and pepper and stir well. Reduce the heat and cook, stirring only occasionally, until the potatoes turn golden brown and are starting to crisp, 7 to 8 minutes. Return the sausage to the pan, stir well, and cook, stirring occasionally, until heated through.

Remove from the heat and adjust the seasoning, to taste. (Cover to keep warm until ready to assemble the final dish.)

To serve, divide the hash among 4 large plates and top each serving with 1 fried egg. Garnish each plate with chopped fresh parsley and a thyme sprig and serve immediately.

You could use any kind of sausage – or no sausage at all – and you could significantly speed things up buy using frozen (gasp!) potatoes.  Please know, however, that the egg on top is the crowning glory. So good!   Here’s the link if you want to look at Emeril Lagasse’s face while you sling your hash.

On Sunday, we had a long and lazy day and this breakfast-for-dinner concept was still lodged in my brain, so we capped off the evening with Gingerbread Waffles.  They are a lovely, not-t0o-spicy, not-too-sweet blend of fall goodness.  The recipe makes a lot and could easily be halved – or just toast ’em up the next morning and put apple butter on top.  Wonderful.

Gingerbread Waffles

3 cups all-purpose flour

4 teaspoons baking powder

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon freshly grated nutmeg, (seriously?  Do I even need to tell you that I decided to skip the loathsome nutmeg?)

1/2 teaspoon salt

4 large eggs

2/3 cup packed dark brown sugar

1 cup canned pumpkin puree

1 1/4 cups milk

1/2 cup molasses

1/2 cup (1 stick) melted butter, plus some to butter the iron

Syrup, whipped cream or fresh fruits for topping, to pass at table

Preheat waffles iron.

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.  Here’s the link.

So, in all your cooking and gratitude-making this week, don’t forget breakfast!

Thanksgiving love,


  1. Jamie Schulz says:

    Jenni is extremely glad that you posted this recipe for gingerbread waffles. She has been furiously hunting for a gingerbread pancake recipe that tastes anything like the ones she tried at a little restaurant over by the coast.

    Also, I love how you intertwine humor in your posts. A good laugh is always welcome in the mornings! And you have inspired me to teach my boys how to fend for themselves in the kitchen so they too can be self sustaining for as long as possible. =)

    Happy Thanksgiving!

  2. Karen says:

    APPLE BUTTER? Surely I mis-read that, you must mean Trader Joe’s Pumpkin butter.

    heh heh

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