Sign up to save your podcasts
Or
Share 3. The Hot Seat
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
3. The Hot Seat
In this episode of Inn The Wild, Laurie and Jason share what they did while the inn was closed for a few days. The recipe of the week is the Breakfast Hash Crock.
Breakfast Hash Crock
servings: 2
Smoked Cheddar Fondue
1 tbs butter
1 tbs flour
1/2 cup whole milk
1/3 cup shredded cheddar cheese
1/8 tsp ground cayenne pepper
Heat a saucepan over low heat on the stove. Melt the butter in the saucepan. Add flour and mix to make a roux – stir for about a minute which helps bring out a more nutty flavor. Add the milk, increase the heat to med-high, and stir until thickened. Lower the heat back to low, then add in all the cheese. Add cayenne pepper and stir until smooth. Keep saucepan over very low heat until needed.
Hash Browns
3 cup shredded potatoes
1/4 cup diced white onion
1/3 cup flour
1 egg
salt & pepper to taste
In a mixing bowl, combine all ingredients well. Divide into 2 portions. Heat pan or griddle to 350 degrees and add 2 tbs butter. Once melted, add divided portions of hash browns to pan or griddle. Once browned, about 3-5 minutes, flip and cook until browned on the other side.
Breakfast Hash
1 slice thick cut ham, diced
1 cup diced peppers
5 eggs
Heat a small frying pan over medium heat with oil. Add diced peppers. Heat and toss until color begins to change and they are softened. Reduce heat to low and add diced ham.
Whisk eggs together in a mixing bowl. Heat a small frying pan to med-high heat and drizzle with 1 tbs of oil. Add eggs. Stir with a spatula until congealed and almost dry. Turn off heat and cover with a lid.
Assemble the dish in a crock by layering the smoked cheddar fondue, the hash brown, sauteed peppers and ham, and scrambled eggs. *recommendation, try with sunny-side or over-easy eggs.
We'd love to hear from you!
Email us at [email protected]
Follow us on Instagram
Follow us on Facebook
Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.
Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay
View all episodes
By Laurie Stuehmer, Jason StuehmerIn this episode of Inn The Wild, Laurie and Jason share what they did while the inn was closed for a few days. The recipe of the week is the Breakfast Hash Crock.
Breakfast Hash Crock
servings: 2
Smoked Cheddar Fondue
1 tbs butter
1 tbs flour
1/2 cup whole milk
1/3 cup shredded cheddar cheese
1/8 tsp ground cayenne pepper
Heat a saucepan over low heat on the stove. Melt the butter in the saucepan. Add flour and mix to make a roux – stir for about a minute which helps bring out a more nutty flavor. Add the milk, increase the heat to med-high, and stir until thickened. Lower the heat back to low, then add in all the cheese. Add cayenne pepper and stir until smooth. Keep saucepan over very low heat until needed.
Hash Browns
3 cup shredded potatoes
1/4 cup diced white onion
1/3 cup flour
1 egg
salt & pepper to taste
In a mixing bowl, combine all ingredients well. Divide into 2 portions. Heat pan or griddle to 350 degrees and add 2 tbs butter. Once melted, add divided portions of hash browns to pan or griddle. Once browned, about 3-5 minutes, flip and cook until browned on the other side.
Breakfast Hash
1 slice thick cut ham, diced
1 cup diced peppers
5 eggs
Heat a small frying pan over medium heat with oil. Add diced peppers. Heat and toss until color begins to change and they are softened. Reduce heat to low and add diced ham.
Whisk eggs together in a mixing bowl. Heat a small frying pan to med-high heat and drizzle with 1 tbs of oil. Add eggs. Stir with a spatula until congealed and almost dry. Turn off heat and cover with a lid.
Assemble the dish in a crock by layering the smoked cheddar fondue, the hash brown, sauteed peppers and ham, and scrambled eggs. *recommendation, try with sunny-side or over-easy eggs.
We'd love to hear from you!
Email us at [email protected]
Follow us on Instagram
Follow us on Facebook
Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.
Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay