The 'How to Cook' Blog

.This recipe is a spin-off of my mother’s German potatoes and pasta (she calls it ‘Kartofel and Kleisa’…spelling is soooo wrong…LOL). This basically means potatoes, pasta/noodles (or homemade dumplings like spaetzel) with onions, usually served with Mennonite Farmer’s sausage…YUUUMMM!

…But, since you can’t get this Farmer’s sausage from Kitchener, ON, Canada all the time, and it runs out quickly in our house, even though we buy 25 lbs at a time, I recreated this recipe with my hubby in mind. He prefers not to eat pork, although he will binge whenever it comes to Farmer’s sausage…believe me, and it is quite difficult to find other tasty substitutions in the meat category for breakfast, so I made this dish for him with ground beef. He is an athlete and is always trying to add more protein to his diet.

This accomplishes just that, especially if you serve it with eggs. I hope you love it! ~ Kimberly Edwards

Type: Breakfast
Serve With: Eggs, fresh fruit
Prep Time: 10 min
Cook Time: 45 min
Yield: Will serve 4 people

Nutrition Facts:
If you don’t use pork, it is a healthier choice. Always try to eat organically raised meat. You may create a vegetarian meal with this recipe by just eliminating the ground beef, or you may also try to find vegetarian breakfast sausage as an alternative,

Also, you may substitute the butter (not with margarine…Margarines are not good for you because they are often hydrogenated oils with yellow coloring to trick you), with soy oil.

Whole wheat pasta is much better for you than plain white pasta.

Leaving the skins on the potatoes retains valuable nutrients that you lose when you peel them. Save your skin!!!

Ingredients:

Instructions:

1. In a large stock pot, fill it 3/4 full to the top with water. Add ~ 1 tbsp sea salt. Bring water up to a full boil, and add pasta. Your whole wheat pasta will take about 15 minutes to cook to al dente (regular pasta takes a little less time ~ 8-9 min).

2. Halfway through cooking the pasta (around 8 minutes), add the potatoes to the boiling water too. They should be done by the time the pasta is finished. Strain the entire pot with a colander when pasta and potatoes are ready.

3. In a large frying pan, add 2 tbsp (or pats) of butter and about 1 tsp peanut oil (or equivalent) to keep butter from burning at all. Add the pasta and potatoes to the pan on medium heat and cook until slightly golden brown, shifting mixture frequently.

* 4. In a small frying pan, add the 1/4 lb of ground beef with 1 tsp peanut oil, and cook until meat is brown (no more pink), as you break it up into small pieces. Drain off the excess oil once browned.

- I starred this step because you may just add the ground meat about 10 minutes into browning the pasta and potatoes on medium heat. I don’t do this in my house, as my mother may not feel like meat for breakfast that day, so now, everyone has an option of adding their own meat if desired. You are also able to drain off the excess oil from the meat with ease when it is separate.

5. With the ground beef (if adding it to the potato and pasta mixture) add the red pepper and onions that you diced.

6. Continue shifting the mixture for even browning.

7. When the ground beef is brown (if added to the pasta mixture), the potatoes and pasta have a nice golden brown to them, and the peppers and onions are soft, you are ready to eat.

8. Enjoy!

* This breakfast is hearty and it was a winner in Kenney’s book, and everyone else’s.

I truly hope you enjoy it!

Eat Deliciously,

Kimberly Edwards

P.S. If you are interested in, or are already in love with German and Mennonite cooking, like we are (well, I am German and Ukrainian), Check out this Fabulous Book:

The German Cookbook: A Complete Guide to Mastering Authentic German Cooking

Technorati Tags: hash, breakfast hash, breakfast, German cooking, German recipe

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