There is a recipe below for every taste, and we think that the Mom in your life will enjoy it. You can even have the kids help you make these dishes. These recipes will all take between 30 minutes and an hour. Keep reading and we hope these will help you make this Mother's Day special. You can learn more at mlive.
Sweet Potato Hash with Caramelized Onions, Sausage & Eggs adapted from TheKitchn.com
Ingredients
2 large onions
1 tablespoon unsalted butter
Table salt
1 pound loose breakfast sausage (or vegetarian substitute)
3 large sweet potatoes
6 large garlic cloves
4 long stalks rosemary, about 1/4 cup of leaves
3 tablespoons olive oil
2 teaspoons kosher salt, plus more to taste if necessary
Freshly ground black pepper
To serve:
Large eggs
Salt and freshly ground black pepper
1/2 cup crumbled goat cheese (optional)
1 tablespoon unsalted butter
Table salt
1 pound loose breakfast sausage (or vegetarian substitute)
3 large sweet potatoes
6 large garlic cloves
4 long stalks rosemary, about 1/4 cup of leaves
3 tablespoons olive oil
2 teaspoons kosher salt, plus more to taste if necessary
Freshly ground black pepper
To serve:
Large eggs
Salt and freshly ground black pepper
1/2 cup crumbled goat cheese (optional)
To make the hash:
Heat the oven to 450 degrees. Peel the onions and cut them in half lengthwise, then cut them into thin half-moons. Cut the half-moons in half. Melt the butter in a skillet over medium-high heat. When it foams up add the onions and sprinkle lightly with salt. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower the heat slightly and cook the onions for about 30 minutes, stirring occasionally, and lower the heat further if they start to burn. Cook them until they are soft and brown. Do not let the onions burn.
Meanwhile, put the sausage (or vegetarian sausage) in another skillet and brown over medium-high heat, chopping it up into fine crumbles with a spatula. Cook the sausage for about 10 minutes, or until it is browned and beginning to crisp. Drain away any excess fat.
While the onions and sausage are cooking, peel and then chop the sweet potatoes into 1/2-inch cubes. Finely mince the garlic and rosemary leaves, and toss them in a large bowl with the sweet potatoes. Toss with the olive oil, kosher salt, and a generous helping of black pepper.
When the onions are dark brown and the sausage is crispy, stir these into the sweet potatoes as well. Line a large baking sheet with foil or parchment paper, and spread out the sweet potatoes evenly. Roast the sweet potatoes for 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy) or until they are soft and browned.
Refrigerate the cooled hash for up to 5 days.
To serve:
Heat the oven to 425 degrees. Spread a relatively thin layer of the (already cooked) sweet potato hash in a baking dish, such as a cast iron skillet or a 9x13-inch baking dish. You can also bake in individual ramekins. Make small wells in the sweet potatoes and crack in large eggs. Sprinkle lightly with salt and pepper and scatter the goat cheese over the hash.
Bake for 15 to 20 minutes, or until the sweet potatoes are hot and the eggs are baked through. (Test the eggs by prodding them with a fork to check the firmness of the white and the yolk; baked eggs are deceptive in that the white often looks much less cooked than it really is.)
Serve immediately.
Serves 8
View full sizeBlueberry cinnamon skillet coffee cake Blueberry cinnamon skillet coffee cake - adapted from The Cast Iron Skillet Cookbook
Cake
2 sticks unsalted butter, at room temperature, each cut into 8 pieces
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream
2 1/2 cups cake or all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream
2 1/2 cups cake or all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Streusel
1/2 cup all purpose flour
1 1/2 cups light brown sugar
4 teaspoons ground cinnamon
6 tablespoons chilled unsalted butter, cut into small pieces
1 cup chopped walnuts
1/2 cup all purpose flour
1 1/2 cups light brown sugar
4 teaspoons ground cinnamon
6 tablespoons chilled unsalted butter, cut into small pieces
1 cup chopped walnuts
1 cup blueberries, fresh or frozen
Position a rack in the center of the oven and preheat to 350 degrees.
For the cake: Place the butter in a large mixing bowl. Add sugar and beat with an electric mixer until light and fluffy. Add the eggs, one at a time, beating after each addition. Blend in vanilla and sour cream.
In a separate bowl, mix together the flour, baking powder, baking soda and salt.
At the lowest setting, just barely blend the flour mixture into the batter. Finish mixing with a rubber spatula or wooden spoon until completely blended.
For the topping: Mix the flour, brown sugar, cinnamon and chilled butter, pinching with your fingers until well blended. Stir in the walnuts.
Generously butter a cast iron skillet and spread half the batter evenly in the pan. Top with the blueberries and half the streusel. Carefully spoon the remaining batter into the skillet and smooth with a knife. Scatter the remaining streusel on top.
Place the skillet in the oven and bake for 40-50 minutes, or until a cake tester comes out clean. Let cool 15 minutes before serving.
View full sizeSavory Dutch baby pancake. Mushroom, onion and Gouda Dutch Baby (adapted from a recipe on Food52.com)
8 tablespoons butter
1 medium sweet onion, diced
8 ounces button mushrooms, sliced
5 large eggs
1 1/4 cup whole milk
1 1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup grated aged Gouda cheese
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 medium sweet onion, diced
8 ounces button mushrooms, sliced
5 large eggs
1 1/4 cup whole milk
1 1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup grated aged Gouda cheese
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
Preheat your oven to 425 degrees. In a large sautée pan, melt 2 tablespoons of the butter over medium and cook for 2-3 minutes, until it has melted and foamed up. Add onions and cook, stirring for 2-3 minutes until they begin to soften. Add the herbs, then stir in the mushrooms and cook for another 3-5 minutes until they are browned and softened as well.
Remove from the heat.
Put the eggs, milk, flour, salt and pepper into a blender and blend them at high speed for about a minute. Stop, scrape down the sides with a rubber spatula, and blend for another 30 seconds.
Place the remaining 6 tablespoons of butter into a 12-inch cast iron skillet and put the pan into the oven. Wait until the butter is completely melted and bubbling, then carefully take the pan out and swirl the butter around to make sure the pan is coated.
Spread the onions and mushrooms on the bottom of the cast iron skillet. Pour the egg and flour mixture on top. Finally, sprinkle the cheese all over it and put it back into the oven for 20 minutes, until browned on top. The pancake will puff up as it bakes.
When finished, take the Dutch baby out of the oven. You can scatter more sage and thyme (or maybe chives) across the top if you desire. If you really want to be decadent, melt a tablespoon of herb butter on the top of the pancake as soon as it leaves the oven.
Serve hot, and enjoy.
Serves 4-6.
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