Breakfast for Dinner: Red Potato, Bacon and Onion Hash with Sunnyside Egg, Spring Greens with Maple Vinaigrette and Cheddar Biscuits with Strawberry Jalapeno Jam

It was 7:30pm last night and I could not think of anything that sound particularly good to eat for dinner and that I was necessarily in the mood to cook.  Usually, when that happens, I find the answer to my meal dilemna to be breakfast for dinner.  There really is nothing quite as satisfying as the aroma of bacon frying and, with a little twist, this breakfast made for a most satisfying dinner.

I started the red potato hash by cutting 2 pieces of bacon into 1 inch pieces and sauteing them in a large skillet until they were crisp and fat was rendered.  After removing the crispy bacon pieces with a slotted spoon, I added 1/2 chopped onion and 3 parcooked diced red potatoes.  I let the potatoes cook, relatively undisturbed for about 10 minutes for them to get nice and brown. Then, I cooked them for another 20 minutes until they were cooked through and browned on all sides.  After returning the bacon to the pan,  I added a shot of Worchestershire sauce which was just the wakeup these breakfast, turned dinner, potatoes needed.  I cooked an egg, sunnyside up, and slide it right on top of the potatoes.  

Breakfast for dinner can hardly be so without maple syrup somewhere in the meal. I made a maple vinaigrette for my Spring greens salad by combining maple syrup, Dijon mustard, red wine vinegar, extra virgin olive oil and salt and pepper.  A quick toss of the greens with the dressing and the perfect sweet and savory accompaniment to play off the fried potatoes and bacon was created.  

A quick bisquick drop biscuit was made dinnertime delicious with the addition of a handful of sharp cheddar cheese.  The perfect sweet yet spicy topping for this cheesy biscuit was some Amish made strawberry jalapeno jam.