fall and football; the time of the year when life slows down a little.
fall and i have a great kitchen relationship; this is the season when i am finally allowed back into my realm; my kitchen. fall is also the time when i can run my oven, stove top, and all heat-producing electronics without sweating myself out of the house. for my first sunday kitchen session of the fall season, i decided on making a savory breakfast. the menu include cooking up rosemary garlic bacon, savory waffles and rosemary sea-salt crispy smashed potatoes, all easy to prepare and the perfect way to ease back into my oven and waffle iron.
ROSEMARY GARLIC BACON
pre-heat oven to 400 fahrenheit. line large baking sheet with foil. sprinkle 1 tbsp each of chopped rosemary and bacon on foil. lay bacon on top of garlic and rosemary. sprinkle remaining tablespoons each of garlic and rosemary across bacon strips. bake for 10 minutes and flip. bake for an additional 8-10 minutes, for crispy infused extra savory bacon. remove bacon and drain on paper towels.
CRISPY SMASHED ROSEMARY POTATOES
pre-heat oven to 450 degrees fahrenheit. boil dozen potatoes in salted water; in a medium pot over medium-high heat. boil for 20-30 minutes until tender and easily pierced with a fork.
place cooked potatoes on a foil lined backing sheet; cut side down. using the bottom of a flat bottom class or a potatoes masher, apply pressure to potatoes and mash until the skin breaks. drizzle or brush olive oil over all potatoes skins. sprinkle with chopped rosemary, garlic, salt, and pepper.
bake for 20 to 25 minutes.
SAVORY STUFFED WAFFLES
prepare your favorite waffle batter.
prepare savory waffle mix-ins. i prepared green onions, tillamook white cheddar, cooked down cherry tomatoes, chopped up pre-cooked rosemary garlic bacon i had made, and prepared cooked-down onions.
pre-heat waffle iron to medium heat. set aside a few pieces of your savory items to top when ready to serve.
mix in remaining savory items into your prepared waffle batter (3 tablespoons of each item). incorporate into batter, mix well. spray iron with cooking spray. and pour in about 1/2 cup of batter.
while the waffle is cooking bring a non-stick skillet to medium heat on the stovetop. fry egg to desired doneness.
waffle is ready when golden brown, carefully pull cooked waffle from iron and place on serving plate.
top cooked waffle with cooked down onions, a few crumbs of white cheddar, fried egg, green onions and cooked cherry tomatoes. salt and pepper to taste. serve with prepared crispy smashed potatoes and rosemary garlic bacon.
garlic rosemary bacon:
- a pound of uncooked bacon
- 3 cloves of garlic, chopped, about 2 tbsp.
- 2 tbsp rosemary, chopped
crispy smashed potatoes:
- dozen small yukon gold potatoes or other small tater, cut in half cross-wise
- salted pot of water
- olive oil
- 3 cloves of garlic chopped
- 3 tablespoons of chopped rosemary
- fresh black pepper
- prepared waffle batter
- white cheddar cheese
- cooked down onions
- cooked down cherry tomatoes
- green onions
- chopped garlic rosemary bacon
- 6 eggs for fried eggs
- olive oil
- sea salt
- fresh pepper
- chopping knife
- chopping board
- cooking spray
- waffle iron
- mixing bowls
- baking sheet
- large non-stick skillet