Yucca and Zucchini hash with over easy eggs

Found some great frozen Yucca at one of the local International Food Markets and wanted to try and new idea for a quick breakfast.

Ingredients:

• 1 Yucca
• 2 eggs
• 1 cup sliced zucchini
• Sazon (http://drummingupabettermeal.blogspot.com/2015/08/sazon-blend-i-like.html)
• 2 tablespoons coconut oil

Instructions:

• If you start with the frozen Yucca like I did for this recipe, or even if you find the fresh Yucca the process will be similar, but cook times may vary a bit as you are not defrosting first.
• Place Yucca, roughly chopped in a pot of boiling water and cook for roughly 20-30 minutes until fork tender
• Remove Yucca from water and rough chop or dice neatly, remembering to remove the hard fibrous 'spine' in the middle of the root.
• Add this diced up Yucca to a heated up pan with 2 tablespoons coconut oil and start pan frying at about med-high heat with a good dusting of sazon
• slice up the zucchini to fine strips. 
• Once the Yucca starts showing some browning from the pan frying add the sliced zucchini.  Should be roughly 10 minutes
• Cook mixture of Yucca and Zucchini for roughly 5 minutes until the zucchini is starting to show some browning and by now the Yucca should definitely have been browned well.
• Remove the zucchini and yucca from the oil and place on plate, leaving the oil in pan.
• Turn up the heat on the pan to high
• Crack the eggs and place in pan trying to keep the yolks intact.
• Cook the eggs 2-3 minutes each side, flipping once.
• Cover the hash on the plate with the two eggs, resulting eggs should have a partially runny yolk.

Enjoy.   Alternately you can have a scramble with all the above ingredients or even an omelet.  It's all n how you use/prepare the egg.

Bratwurst, Jalepeno, and fingerling potato scramble

Simple easy leftover breakfast

Ingredients:

• 2 large chicken eggs
• 1 bratwurst already cooked diced small
• 3 already cooked fingerling potatoes sliced thinly
• 1-2 jalapeño diced small
• 1 tablespoon coconut oil
• 4 corners peppercorn salt to taste http://drummingupabettermeal.blogspot.com/2015/06/salt-blends-i-love.html

Instructions:

• Heat up the coconut oil in a non-stick pan
• Add in the bratwurst, potatoes, and the jalapeños and pepper salt blend to the pan and cook on med-high for 3 minutes
• While this is cooking whisk the eggs.
• Pour the eggs over the bratwurst and jalapeños and put the heat back to high and quickly keep 'stirring' the mixture until the eggs are properly cooked to a scramble.  Should be less then 2 minutes.

Bacon and Yellow sqush omelette

Wanted a somewhat healthy breakfast and had some bacon already defrosted so considered throwing that in.   According to a program I had based on ingredients this was about 400 calories.

Ingredients:

• 2 slices Bacon diced/sliced
• 3 chicken eggs quickly whisked in bowl for omelet
• 1 med size yellow (summer) squash roughly diced
• 1 jalapeño diced finely
• 4 corners Salt and Pepper to taste
• 1 oz goat cheese

Instructions:

• Slice up bacon in fine pieces.  I prefer this, if you prefer chunkier pieces of bacon cut to your preference.
• Place bacon in a pan with 1 tablespoon coconut oil and cook at a little higher than medium to brown.  Roughly 2 minutes. 
• While bacon browning dice up the squash and the jalapeño
• Add the squash and the jalapeño to the bacon and salt and pepper to taste and cook for 2 minutes stirring occasionally.
• Pour in egg mixture and cook 1-2 minutes per side on high heat and flip once to complete omelet
• Serve on plate and place the 1 oz of goat cheese in small dollops all over the omelet.  This adds a tangy bite to the omelet.