November is the beginning of traveling season for many families and the onset of “hosting migraines” for the rest. The pressure of creating a perfect visiting experience for guests can be enough to bring even the most experienced hostess to her knees in a complete loss of sanity. I know from experience and have fought back the tears a few times before myself… the cleaning of the house before, the cleaning of the house during (because our homes are always this clean right?), the cooking of fabulous meals, and managing of the children. Oh dear Lord please let the kids be on their best behavior! Or, please don’t let my guests hear me whisper threats into their ears every hour on the hour. I’ll take whatever I can get.
While I cannot clean your home (heck I can’t even get mine to stay clean!), or give your kids that “you’d better behave stink eye”, I CAN help with the pressures of cooking for guests. Dinners are usually easy enough to plan this time a year, a roast of some sort, a hearty pasta dish, casseroles, or anything thrown into a slow cooker. All will surely satisfy the masses.
Lunches in my home are usually a sandwich bar. Throw out several deli meats, cheeses, bread, sliced tomato, onion, lettuce, and a few bags of chips. My guests have always like having a good sandwich for lunch. My biggest struggle has always been feeding guests breakfast. I am no breakfast cook. I lack the urge to put much effort into morning cooking yet have the great urge to wow my guests with a great breakfast. Quite the corner I’ve backed myself into. This year my first guest will be visiting in early November and I have quite the hearty fall breakfast up my sleeve.
My Sweet Potato and Sausage Breakfast Hash will surly get me an “Oh Cara, you shouldn’t have gone to so much trouble”, without me having to go through so much trouble to get it on the table. Nearly everything can be made the night before and if I plan my dinner just right it can be made with leftovers! Roasted or baked potatoes are cubed and fried up with breakfast sausage, onion, and herbs. You could even throw in leftover vegetables from dinner the night before or use squash instead of potato if that’s what you happened to cook up. After frying up the vegetables the whole thing can be refrigerated until morning. Preheat the oven, crack a couple of eggs on top, bake, and serve this beautiful breakfast to more than delighted guests.
This ridiculously easy meal is enhanced with the fresh flavors of Litehouse Freeze Dried Herbs. For the true flavors and aromas of Fall I used the Poultry Herb Blend. It provides all of the flavor profile I want for this dish without herbs and how much of each to add. Just a quick and easy throw in for incredible flavors! Litehouse Poultry Herb Blend isn’t just for roasting chickens folks. Try it out in soups, casseroles, and your breakfast hash!
Relax. There is no need to fret over waking early to feed your visitors a breakfast they will remember. This hot and hearty breakfast will insure guests stay full and satisfied until lunch time and will insure you keep your sanity, at least until midday. Relieve some more cooking stress with these other simple and delicious recipes from Living Litehouse! Slow Cooker Brisket Apple Sausage Breakfast Cornbread Slow Cooker Apple Pork Tenderloin Southwestern Hashbrown Casserole
Blogger’s Note: No leftover potatoes? No Problem! Place whole potatoes in the microwave and cook in 5 minute increments. You’ll have perfect potatoes in 10-15 minutes.