Suzi's Blog

Brian’s Breakfast Mash Up


On a morning when I don’t have to rush off to work or a meeting, when I have some time, and when I have memories of childhood breakfasts, I open the refrigerator and begin.

There is nothing complicated here: bacon, potatoes and onions. Plus more if you want:

  • Peppers
  • Capers
  • Herbs
  • Mushrooms
  • Hot sauces in any of the varieties
  • Worcester sauce [distinctly different than the typical “hot” sauce]
  • Cheese at the end

I mention these other things only because you can add them, but I rarely do. I prefer the “pure” composition of just bacon, potatoes and onion. I do admit, with leftovers the next day, a dash of Worcester or hot sauce can provide some flavor revival.

This recipe is geared to the size of your cast iron pan. Cast iron. Not non-stick. This is a complete breakfast, needed a cap off of deep, dark coffee.

Brian’s Morning Hash

Yield: 4-6 servings


  • Bacon, enough strips to layer your cast iron pan
  • Potatoes, enough so when diced to form a layer 1” deep in the cast iron pan
  • White onions, enough when diced so that you have a 2-to-1 ratio of potatoes to onions
  • Salt and pepper to taste


Line the bottom of your cast iron pan with one layer of bacon. Cook on medium heat until the bacon is well cooked but not crispy. Remove the bacon. Leave the grease.

While the bacon is cooking, wash but do not peel the potatoes. Dice the potatoes in blocks about ¼-inch in size. Uniform size is prettier [my wife complains otherwise] but not necessary [I ignore her; I hope she does not read this].

Dice the onions at the same time. I prefer about twice the potatoes to onions in terms of volume. I often over-onion and the downside is not having that real “potato” feel that I treasure this dish for. The leftovers are better when the ratio is kept to about 2-to-1.

Add the potatoes and cook until barely tender. Stir occasionally. This can be 15-30 minutes depending on how high your heat is and how finely you have diced the potatoes. If you need to cook longer and pan begins to dry out, add some olive oil or butter.

When the potatoes are just tender, add the onions and continue to cook until the onions are no longer raw. Stir occasionally.

Break up the bacon into pieces and add to the pan to rewarm. Serve hot and aromatic.

Source: Brian O’Rourke

Photo Information [top picture]: Canon T2i, EFS 60 mm Macro Lens, F/2.8 for 1/100th second at ISO-3200





Meat Loaf Sandwiches


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You can say that it doesn’t matter. No matter how you do it, it will be fine.

Sure, and Hell did freeze over.

I did a google on “meat loaf sandwiches.” I happen to love them and actually, like many people, prefer the sandwiches the next day to the freshly made meat loaf out of the oven. You find, in this search, that there is diversity and passion. And some pretty strong opinions. It’s not that a meat loaf sandwich “can be …” It’s more like “it must have…” Or else.

Someone wanted just meatloaf on white bread. Period. Nothing more, because if the meat loaf cannot carry the load on its own, then the meatloaf is … Well, they used a four-letter word here. Nasty.

There’s the guy in Texas who says it has to be on Texas toast with gravy. And kimchi. Now, I think it is a fair bet that individual is a software guru, first generation, whose parents came from South Korea. That is not a derogatory statement, just an observation on the demographics of our world.

To begin with, what should the meatloaf be made of. People espouse the benefits of bison and turkey. Me? Well, I depend on Suzen and her secret, magic, marvelous combination of ground pork, beef and veal.

What should the bread be? Oh, how intense life can be. There are calls for white bread, rye, pumpernickel, onion rolls, focaccia, Kaiser roll, or just anything with grain.

Upon the bread, mayonnaise wins the plurality, but people do surprise with asking for butter. There’s chipotle and chipotle mayo. Ketchup, of course, and horseradish sauce. Next to mayo though, the advocates for gravy are loud and cannot be ignored without personal risk.

Pickles are demanded by perhaps half the respondents. Mostly on top, but some just want their dill spears on the side. Jalapeno peppers, sweet ones like in the pictures, are my favorite addition. Yes, that picture shows that red and green peppers have been added to the meat loaf itself.

Onions? Always a fight. In the meat loaf or out? On top of the mayo or ketchup or not.

Every combination imaginable is someone’s favorite. That means you cannot go wrong for yourself, but tread carefully when dining with friends. I suggest a large table, everything spread out, and plenty of knives. For spreading, not arguing.

Oh, if I am coming and you are putting up the table, you better have jalapenos there. Can’t be a meat loaf sandwich without jalapenos. Everybody knows that.