Happy New Year everyone! How’s that hangover doing?! Sorry, I’ll keep my voice down. After you brew some coffee and swallow that fistful of Advil, you should really consider eating some breakfast.   In college, Sunday mornings (and by mornings I obviously mean 1pm) were a time of self reflection, regret and carb loading. French toast sticks, grilled cheese, bagels, pizza, anything extremely carby usually put some zing back into my lifeless body. But, breakfast foods were really the winning ticket to not feeling like death the rest of the day.  Hash brown potatoes, pancakes and scrambled eggs.  Food of the Gods, really. Cooking the eggs slowly over low heat  makes them so exceptionally diner-licious, the crispy, oniony potatoes are insanely addicting, and fluffy pancakes drizzled with real maple syrup round out this decadent blue plate special.

Hash Brown Potatoes 

1/2 lb fingerling potatoes cut into 1/2 inch pieces

3 tbsp olive oil

1 yellow onion diced

salt and pepper

2 green onions chopped

Heat olive oil over medium-high heat in a nice big frying pan. Add potatoes and onions and sprinkle with plenty of kosher salt and fresh ground pepper. Let the potatoes and onions cook for at least 5 minutes before flipping with your spatula. Occasionally toss potatoes. These will cook in about 20 minutes. I added more salt to taste as the taters were cooking. Potatoes tend to need a lot of seasoning. Sprinkle with chopped green onions before serving.

Low and Slow Scrambled Eggs

4 eggs

salt and pepper

cooking spray

Spray frying pan with cooking spray and heat over medium-high heat. Whisk your eggs up and add a good amount of salt and pepper. Pour into the pan and lower heat. Gently fold eggs over with spatula until your comfortable with  their doneness.

Pancakes

1  1/2 cups flour

3 tbsp sugar

1 tsp vanilla

1/2 cup Greek yogurt or sour cream

1/2 tsp salt

2 tsp baking powder

3/4 cup milk

2 eggs

Mix all ingredients together. Heat frying pan over medium heat and spray with cooking spray. Add about 1/4 cup of pancake batter for each pancake. Cook for about 3 minutes until batter begins to bubble on top. Feel free to add any fruit you like on top like blueberries, banana slices, strawberries, chocolate chips (fine, not a fruit but so delicious). Flip and cook for another minute or so until brown. You can keep the pancakes warm in a 200 degree oven on a cookie sheet until your full breakfast is ready!