Holiday Hash - A Cast Iron Skillet One Pan Primal Wonder

If you don't have a cast iron skillet yet, you should ask for it for the holidays...They are inexpensive and usually available at your local hardware or cooking store...It's my go-to pot that if taken care of correctly, develops flavor the more you use it...Click here for seasoning and caring instructions...

I usually make a hash at least once a week on the weekends...It is a great way to use up leftovers and is so quick, easy, delicious to make...

Below are is a photo of my day after Thanksgiving Hash...Feel free substitute any of the ingredients with whatsoever in your fridge...

Ingredients

- 5 slices bacon, cut into pieces

- 2 cups leftover turkey (ham, pot roast, duck, ground beef, chicken, pork, etc)

- 3 cups roasted sweet potatoes

- 1 cup roasted mushrooms

- Other Options: kale, spinach, chard, cherry tomatoes, onions, jalapeño, bell peppers, broccoli, cauliflower, etc...the options are endless

Instructions

1. Preheat Over to 325 degrees.

2. Cook bacon

3. Add leftover turkey or whatever leftovers you have.

4. Add the roasted sweet potatoes and mix all together. You can also take a mash to the mix if you want smash it up.

6. Crack eggs on top...I usually do at least 1 egg per person...

7. Place in oven for 5-8 minutes, until eggs are cooks over easy. Take out of oven and let rest for 3-5 minutes. 

8. Serve up however you like it...I like my hash over a bed of spinach, the yolk helps soften the spinach, but you can also add the spinach to the skillet as you are sautéing the mixture, it all depends how you like your spinach...

There are so many ways to make this One Pan Wonder, however you decide to make it your own, don't forget to use up your primal leftovers...

Happy Holidays!!!!

My Passion to be the Next Food Network Star & Video Audition...

My passion to be the Next Food Network Star started 8 years when I first starting watching the show...since then I haven't missed an episode...

The first year I applied I didn't really have a COV (Culinary Point of View), I just wanted to teach people how to cook for a healthy lifestyle...Back then I was co-founder of a loose leaf tea and Steepware company (The Tea Spot) and was in charge of sales, marketing & PR...To help grow brand awareness, increase sales and fuel my passion to teach people how to cook, I held cooking with tea classes at numerous retail outlets and grocery stores we sold to...Here's me at Whole Foods Market, with a tea-licious frittata I taught people how to cook:-)

For my Oolong Infused Prosciutto & Veggie Frittata and other recipes, visit my Tea Spot Chef Blog...It's been dormant since 2011), but there are many recipes to explore there!!!

I even found my second home video audition for Next Food Network Star from 2009...Click here to check it out...WOW, I must say, my COV and presence on camera has evolved for the better...If I was picked back then, Suzie & Bob would've voted me right off...

Anyhow, since 2007 I've religiously applied to the Next Food Network Star. The majority of the applicants would've given up by now, but not me. People who know me, know I am very determined when I want something. I knew that if I developed my cooking skills and my COV then they would eventually pick me. So at the age of 31 I applied for a loan to attend the Culinary School of the Rockies (now known at Escoffier)...My schedule during that time was crazy...waking up at 5am to teach fitness classes, trying to launch a tea company during day and going to culinary school at night...Hardly spending anytime with my husband or friends, but I had a dream and I knew it was going to take a lot of hard work and long hours to accomplish it. And I knew I needed these skills if I was ever selected as a contestant for the Next Food Network Star...

Being in the Specialty/Natural Foods industry you meet a lot of people...In 2011, I met Guy, an unforgettable 'guy' who won season 2 of the Food Network Star, see photo above. He was at the Fancy Foods Show launching his salsa line...I told him I keep auditioning to NFNS and he told me to keep trying...Although I did't need to hear that from him, it was definitely reassuring...I even recreated one of Guy's salsas, Tea Twisted Guy's Salsa Verde, in appreciation for his inspiration...  

Two years ago I auditioned in NYC and got a call back. It was the Friday before Thanksgiving, and they needed me to submit my home video and some other info by Monday so they can review it...I had two days to script, film, edit, and cook...Although it wasn't a bad video, my COV didn't have any substance and I didn't really connect with the camera...Check it out HERE and see for yourself...

Fast forward to the present, it's 2014 and season 11 casting is underway. I'm very focused (some might say obsessed) to make it this year. Usually, I wait until the last minute to apply and I either apply at a open casting call or by application or a home video submission...Not this year...

This year I attended 2 open casting calls (Austin & Miami), an application, and submitted a home video with help from my friend Jeanne Eisenhaure, founder of 23Sons...Thank you Jeanne, you rock!!! I can't believe it's your first video...

I'd love to hear your feedback, especially on my COV - Primal Eats...

FYI: the video can only be 3 minutes, not much time...

You want the Spaghetti Squash Recipe...???

Lamb Meatball recipe coming soon...

Wish me luck, I have a follow-up meeting with their casting team tomorrow...