Baked Potato Bennies

This recipe was borne of the idea that baked potatoes should somehow be breakfast foods. After all, they’re already in breakfasts everywhere as hash browns and country potatoes. 

Scrub one medium sized russet potato. Bring 6 cups of heavily salted water to a boil. Slice the potato into 1/4″ rounds. Drop these rounds into the salted water and boil approximately 15 minutes. Remove from the water and place into a lightly oiled cast iron pan. Spray a bit more olive oil over the potatoes and get it into a 425 degree oven. Cook 30-45 minutes. If this sounds familiar, it’s similar to the Crispy Rosemary Potatoes.

When about 10 minutes remain on your potatoes, poach as many eggs as you have potato rounds/as many bennies as you’d like. With about 3 minutes to go, melt 1/2 cup butter in a sauce pan over medium-low heat. In a small bowl, whisk two egg yolks and a tablespoon of lemon juice. When the butter has melted, take two small spoons full and add to the yolks. This is to temper it so you don’t scramble the yolks. Then, whisk the yolk and lemon juice mixture back into the butter. Continue to whisk over low heat until it begins to thicken. Turn off your burner and whisk in 1/4 cup shredded sharp cheddar cheese. Yeah, cheddar hollandaise. We’re doing it. Remove from the burner completely so it doesn’t get too hot and separate.

Plate your potato slices, add eggs, top with hollandaise. Garnish with crumbles of bacon and chives if you want to get to full baked potato status.

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Super Chili for the Super Chill

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When you have the opportunity to use a lean protein (turkey), a superfood (sweet potatoes), and a longevity food (beans), you should. Because, balance. And bonus: you don’t have to baby this meal. You mix it all up and walk away for most of the day and come back to dinner.

And, BONUS: this chili won first place at a chili cook off. You can make award winning food at home!

Into a crock pot, add one package of ground turkey, 2 cans of drained and rinsed black beans, one can of drained diced tomatoes, one can of diced tomatoes and their liquid, 2 peeled and diced small sweet potatoes, one and a half diced yellow onions (reserve the remaining half to top the chili), 1 tablespoon kosher salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon white pepper, 1 tablespoon chili powder, 1 teaspoon oregano, 1 teaspoon cumin, and 1/2 teaspoon cayenne pepper. [Theresa, Kierra, and Alexis: maybe 1/4 teaspoon cayenne pepper. Joe: either a full teaspoon or add 1/2 teaspoon ground red pepper flakes.] If you’re going with a vegetarian option, add an extra can of black beans and another sweet potato in lieu of the ground turkey.

Stir all this together so you can break up any large portions of ground turkey and coat everything in the spices. Cook on low 8-10 hours, stirring occasionally if possible. Around here, we like to serve over a handful of corn chips, topped with shredded cheddar cheese, raw diced yellow onions, full-fat Greek yogurt, and some thinly sliced green onions. Greek yogurt tastes a lot like sour cream and I use it for a lot more than I would sour cream. It’ll be our secret.

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