7.23.16

Clean Out Your Fridge – Everything Goes Brunch

Brunch Plate

The DDG culinary partners in crime came together, but this time, we didn’t have a recipe or theme for that matter. The only plan of action – clean out the fridge. We’re rule breakers or makers so there’s no right or wrong way to whip things together to create a KILLER brunch. Below is a recap of how we made it happen.

Step 1: Clean out your fridge – that means EVERYTHING. We gathered fruit, various cheeses, carrots, onions, garlic (lots of it), tomatillos, tomatoes, shallots, squash and shrooms.

Brunch Prep

STEP 2: Chop everything into bite size pieces. Feel free to sip on coffee or presecco while chopping away.

We got crazy with this cooking adventure and decided to use a homemade hash brown concoction for the crust.

STEP 3: Grate whatever potatoes (white, sweet potato or even a combo). Once grated the KEY to this step is to ring out the moisture using a dishtowel. Add some finely diced garlic and onion to the mixture with a dash of sea salt. Throw it in a cast iron skillet with a little EVOO and lightly brown.

STEP 4: Preheat the oven to 350°. Grab a casserole dish (we used a 9 * 6) and spray it with your favorite cooking spray. Using a spatula, create a thin “crust” with the slightly browned potatoes. Bake until the crust is crispy to your liking, BUT keep an eye on it because you don’t want it to burn.

Brunch Veggies

STEP 5: While crust is crisping up, sauté the veggie combo in a little EVOO with sea salt and pepper to taste.

STEP 6: Dump sautéed veggies into casserole dish and spread evenly. Whip up about 7 eggs and pour it over the veggies. Feel free to add whatever cheese is in the fridge. We also topped our dish with diced tomatoes from the garden. YUM! Bake for about 30 minutes at 350° or until the top starts to brown. Be sure the center of the dish is fully cooked. 

Brunch Casserole

Walah! Your throw it together casserole is a masterpiece. We accompanied the casserole with a green salad, fresh fruit, homemade phyllo heaven (recipe coming soon) and my signature BLOODY MARY. HAPPY BRUNCHING!

Culinary Partners In Crime                                                                                        DDG Culinary Partners In Crime at Amber’s 40th Birthday Brunch.

This recipe yields 6 – 8 “reasonable” portions.

Amber Clour was born and raised in Norman, Oklahoma. 21 days after her eighth birthday, she was rushed to Children’s Hospital where she spent two weeks learning how to live life with Type 1 diabetes. She has embraced the thought of being a #walkingscienceproject and hopes to score an A+ for her efforts to maintain a stable BG while living life to the fullest - whatever that means.

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