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Recipes

Sunrise Skillet Hash

Shamera Robinson

FFN Hash.jpg

My typical work week is a fast-paced, high stress reality full of never-ending tasks with tight deadlines.  Saturday however, I like to take a second to slow down and savor the moment (and flavor) by eating a hearty and satisfying Breakfast. No cereal bars allowed!

The only problem? It's hard to savor the flavor with a barely stocked refrigerator.  By the end of the week, only left-overs and remnants of meals are in my fridge. I suppose I could head out early Saturday morning to go grocery shopping, but that would be too much like right. NO, waking up early on Saturday is not the way I roll! But a girl's gotta eat... One Saturday I stumbled across the carcass of a mostly eaten rotisserie chicken, half an onion, some pepper strips, and two red skinned potatoes. I thought to myself "surely I could figure something out with these scraps, right?!" I threw everything in a skillet, added some spices, topped my masterpiece with a fried egg and Voilà Saturday's Skillet Hash!

Ingredients
1 tablespoon of olive oil
½ cup yellow onion, chopped
2 medium red-skinned potatoes, cut into i-inch cubes
1 teaspoon Emeril’s BAM Original Essence or favorite seasoning salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ cup of mixed peppers, chopped
1 cup of Rotisserie chicken, shredded
2 eggs Your Way (sunny side up, scrambled, or fried...whatever you want it’s Saturday!)
¼ cup Italian shredded cheese blend, garnish

Directions
Heat olive oil in a skillet over medium heat. Add yellow onion and cook for 2 minutes. Add red-skinned potatoes. Sprinkle Emeril’s BAM Original Essence or your favorite seasoning salt, black pepper, and smoked paprika onto the potato mixture. Stir, cover and cook for 10 minutes. Uncover, stir and add mixed peppers and Rotisserie chicken. Cook over medium high heat for 5 minutes or until potatoes are tender.

Time to EAT! Plate the potato mixture first, top with eggs Your Way and garnish with cheese.