White Trash Redneck Breakfast Recipes

GARBAGE FOR BREAKFAST

Steps:

• In a dutch oven saute ham and onions.
• Add potatoes to ham and onions. Saute until lightly browned.
• Scramble eggs.
• Pour in dutch oven with ham, onion and potatoes, stir continuously.
• When eggs are thoroughly cooked remove from heat and top with shredded cheddar cheese.
• Allow cheese to melt prior to serving.

WHITE TRASH / REDNECK BREAKFAST

Steps:

• Preheat your oven to 450 degrees.
• In a 3 cup bowl with lid, add all the potato ingredients,cover and shake until potatoes are well coated.
• Place on a cookie sheet that has been lined with aluminum foil and sprayed with cooking spray, bake for 25 minutes, stirring once or twice during baking.
• While potatoes are baking, melt margarine in a medium sized skillet add Spam and lightly brown.
• Add flour and cook until " flour taste " is gone about 5 minutes.
• Then add a little milk at a time, stirring until desired thickness is reached ( you might need a little bit more milk ) add salt and pepper to taste.
• Divide potatoes between two plates, and cover with gravy.

WHITE TRASH

Steps:

• In a double boiler, melt white chocolate and shortening.
• Stir chocolate mixture until blended and smooth.
• In the meantime, combine all the cereal and nuts in a very large bowl.
• Pour melted white chocolate over the cereal and nuts, gently stirring to coat all pieces.
• Scoop mixture out onto large cookie sheets or jelly roll pans to set.
• After the white chocolate has hardened, break into pieces and store in a large airtight container or Ziploc-type bags.
• Enjoy!

BREAKFAST SAUSAGE CASSEROLE

Steps:

• Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
• In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
• The next day, preheat the oven to 350 degrees F.
• Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

COLOMBIAN TAMALES

Steps:

• Prepare the marinade the night before you plan to make the tamales. Chop one bunch of green onions. Mince 2 garlic cloves. Combine, then add 1 teaspoon ground cumin and 1 packet of sazon. Rub mixture all over both chicken and ribs. Place meat in separate plastic baggies to marinate in the refrigerator overnight.
• Next make the "hogao," a kind of sofrito. Combine chopped tomatoes, 1 bunch of chopped green onions, 2 cloves minced garlic, 1 tsp ground cumin, 1/2 packet of sazon, 1/6 cup of chopped cilantro, olive oil and salt to taste in a skillet and saute until everything is soft and tender, kind of like a mush. Cool and refrigerate until ready to assemble tamales.
• Now you can make the "pique" sauce. Combine 1 bunch chopped green onions, 3 cloves minced garlic, fresh lemon juice, remaining chopped cilantro, 1 teaspoon ground cumin, sugar, vinegar and salt to taste. Make this at least 2 hours before serving so flavors develop.
• Prepare masa harina according to package directions except use chicken broth in place of water and salt to taste. This mixture should have flavor unlike an arepa which is more bland (my husband says the masa is the best part). It should be fairly moist, but still stay together like a dough when pressed. If it is too wet you can still use it, it is just more messy.
• Now the hardest part is assembling them. Place about 1/4 cup of dough in the center of a banana leaf and spread it out. Put one rib and one chicken thigh piece on top. Place about 3 slices of the carrots, 6 potato sticks and 3 slices egg on top of the meat. Sprinkle with peas. Spoon 3 tablespoons of the "hogao" (sofrito) over all, then top with another 1/2 cup of spread out masa. This does not have to be uniform or even neat.
• Next pull up the sides of the banana leaf to form a packet. Tie with kitchen string, but do not let any of the filling seep out (I told you it was hard). If the leaves break just reinforce with extra banana leaves. Wrap packet in aluminum foil. Repeat 5 times.
• They are now ready to steam. Use a large Dutch oven with a steamer insert so the tamales do not touch the water in the bottom of the Dutch oven. These need to cook about 3 hours. You probably will have to replenish the water during the cooking process. Stack the tamales all the way to the top in the steamer pot and turn up the heat to high. If your pot does not hold all of them, just refrigerate or freeze the rest until you can steam them later. When you hear the water boiling furiously, turn the heat down to medium.
• Serve the tamales on a section of banana leaf. With the "pique" sauce on the side to be drizzled on bites of the tamale.

CADILLAC JACK'S " POKER SLOP" BREAKFAST

Steps:

• Melt enough butter to cover pan/part of flat grill and sautee onions and green peppers until transclucent. Then add mushrooms and sautee.
• Remove veggies and put in seperate bowl.
• Melt butter on pan/grill again and cook hasbrowns all the way through.
• Toss veggies and meats in with hashbrowns stir and cook until all is nice and warm.
• Meanwhile on seperate pan/other part of grill cook eggs however you desire them.
• Put hashbrown-veggie-meat mix on serving plate, top with warm country gravy, and then top with eggs and enjoy! Then take a jog for 3 hours! LOL.

CAJUN BUTTER GARLIC STEAK BITES

Steps:

• **This is Homemade Cajun Seasoning mix. Feel free to use your own recipe or store bought, we just use about 2-3 Tbsp of seasoning. Use more for more spice.
• Combine cajun seasoning in mixing bowl. Add the steak bites and toss to evenly coat.
• Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot.
• Sear the steak bites in batches for 2-3 minutes each side (about 3-4 for more well-done bites) until edges are crispy and browned, adding extra oil as needed. Remove from pan (I use tongs to place them on a cutting board/bowl--this will also allow the meat to cool a bit, soaking in its juices!).
• Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan.
• Take the pan off heat. Throw the steak bites back in and toss through the garlic butter to evenly coat.
• Serve warm.
• I served this to my family with Rhodes rolls, mashed potatoes/gravy, and "Mamas Kitchen Hope" 24K Carrot recipe. Very easy recipes that you can make into a wonderful meal!

HILLBILLY CASSEROLE

Steps:

• Cook grits according to directions to get four cups of cooked grits, (I use half water and half milk and a half a stick of butter (not margarine).
• Cook bacon til crisp, making sure not to overcook.
• Crush bacon and place in bowl.
• Pre-heat oven to 350F.
• In a 2 quart baking dish, spread grits in bottom evenly, sprinkle crumbled bacon and cheese evenly over the top.
• In separate bowl whisk eggs, milk, salt and pepper, and minced onion.
• Pour over grits, bacon and cheese.
• Bake for 10-15 minutes until inserted knife comes out clean, sprinkle with more cheese and melt if desired.