🍳 Breakfast

Morning staples worth waking up for

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Grits Hash Brown Casserole Omelets

Grits

Top Secret. Can't Fail. Best Grits You Ever Had.
This knowledge has been carefully guarded for decades. The secret? Carnation Evaporated Milk. Don't argue. Just trust me.

Ingredients

  • 1 (5 oz) can Carnation evaporated milk
  • 3 cans water (use the milk can)
  • 1 can Quaker Quick Grits (use the milk can)
  • Salt to taste
  • Optional: 1 slice American cheese
  • Serve with: butter, country ham, scrambled eggs
Important note for the younger generation: Cut the entire lid off the milk can with a can opener. Then use that same empty can to measure the three cans of water and the one can of grits. If you just punch two holes in the milk can with a church key like you're opening a beer at a 1975 fishing trip… you're going to have a real hard time getting the grits in there.

Instructions

Pour the milk and water into a pot and heat on medium until it almost starts bubbling.

Add one can of Quaker Quick Grits. Stir well. When it starts bubbling like it means business, lower the heat and keep stirring until it gets good and thick.

If you want to make them more gooder, add one slice of American cheese early in the stirring. And of course add the traditional flavor enhancer… salt.

Serve with butter, country ham, and scrambled eggs.

How do you know they're done? Grits should not run across the plate. If they do, you messed up. They're done when the spoon stands up. Good grits should be thick enough to hold a spoon up.

Y'all enjoy. If it turns out bad, you must have done something wrong.

More recipes and wisdom will be released as my memory continues to fade. Now go make some grits.

If your wife asks where you learned this recipe, just say: "An old Southern chef shared it with me shortly before his 70th birthday."

That would be me. You're welcome.
— Papa Lanc

Hash Brown Casserole

Ingredients

  • 1 lb sausage or ham
  • 1 cup onion, diced
  • ¼ lb (1 stick) butter, thinly sliced
  • 1 (8 oz) container sour cream
  • 1 (8 oz) pkg sharp cheese, grated
  • 1 can cream of chicken soup
  • 2 boxes dehydrated potatoes

Instructions

Rehydrate potatoes according to package directions. Stir together the diced onion, sour cream, grated cheese, thinly sliced butter, and cream of chicken soup until well combined. Add the hash browns and mix well.

Spread evenly in a casserole dish. Bake at 350°F for 1½ hours.

Note: This is one of Grace's favorites.
Note from Papa Lanc: No matter how much I pay for sausage and how much I drain it, it comes out greasy. My suggestion is to only use cubed ham as the meat.

Omelets

Ingredients

  • Low-melt oil
  • Eggs
  • Cheese, ham, or other toppings

Instructions

Beat the eggs in a milkshake mixer until bubbly. Melt low-melt oil in an omelet pan. Add eggs. After they've cooked for a few seconds, add all the toppings except the cheese. Cook until you can flip it. Flip the omelet and add cheese. Fold in half and serve.

Note: To make a super fluffy omelet like the Waffle House, low-melt oil is the key. That and beating the eggs will make your omelet super duper fluffy. You may have to look at a food vendor store to get low-melt — they don't sell it at regular grocery stores.