Hello and welcome! This is where I feed the Tor consensus to my roomates, friends, and loved ones :)
The random recipe name generated by the consensus today was "thousand perky headcount". I decided to try making a thousand island salad dressing from scratch, and serving it on the side of a brussel sprout breakfast hash. The sunny-side up eggs make it perky, and brussel sprouts look like tiny heads of cabbage.
The thousand island dressing was a complete experiment. Traditionally, it's made with a mayonnaise and ketchup base but I went with plain yogurt and chili sauce instead. The rest of the ingredients are pretty typical of thousand island dressing. I personally liked the savory yogurt adaptation, and it had the same look and texture to thousand island dressing.
I left out a lot of the measurements for the breakfast hash because it really depends on how many people you're feeding. I have 4 roommates and used about 2 fist-sized potatoes per person.
- 1 cup plain yogurt
- 1 Tbsp minced onion
- 2 Tbsp minced pickles or relish
- 1 Tbsp chili sauce (optional)
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp cooking oil
- any mixture of potatoes and sweet potatoes, cubed
- remainder of your onion from making the dressing, chopped
- bell peppers, chopped (optional)
- brussel sprouts
- 2 eggs / person
- salt, cayenne, and black pepper to taste
- Soak and/or microwave your chopped potatoes ahead of time to reduce cooking time and increase crispiness.
- Mix all of the ingredients for the dressing and let sit in the fridge while you make the rest of the meal.
- Preheat oven to 400F (200C).
- Spread potato medley on a baking sheet and coat in 1Tbps cooking oil. Sprinkle with salt, pepper, and cayenne to taste. Roast in the oven for 15-20 minutes (cooking times may vary) or until almost soft on the inside and starting to crisp on the outside.
- Stir to unstick potatoes from the baking sheet. Add the brussel sprouts to the baking sheet and let roast for an additional 15-20 minutes. The sprouts should be tender but still vibrant.
- Heat cooking oil in a large skillet and add the chopped peppers and onion. Cook until the onions are translucent and the peppers are soft (about 2 minutes).
- Add enough of the roasted potato and brussel sprout medley to the skillet to cover the bottom of the pan. Crack eggs on top of the medley (I used 8 for 5 people) and cover. Let sit undisturbed until the eggs are cooked to to your taste.
