They. Ate. Thirds.

I was floored, flabbergasted and ecstatic. Two of my three kiddos are light eaters and one in particular generally takes aaaaaaas looooooong aaaaaaas possible to finish his dinner, even if he likes it. Having thirds of anything - really, anything - is unheard of.

We've never read Calvin & Hobbes to the kids, but as my oldest climbed the basement stairs and entered the kitchen, his first question, wrinkly nose and all was, "What's that smell?" 

Who knew Italian sausage could smell repulsive. I personally think it has a pleasant comfort-food aroma. Much to his chagrin I announced that it was dinner and yes, he would be eating it.

Dinner was actually a variation on a theme - the adults in the house being the only members of the family who could actually enjoy the entire dish (due to allergies).

Roasted Potatoes:

Med. Red Skin potatoes (roughly 2-3 lbs) cut in large-bite-size pieces (skin on)

Tossed in:

Olive oil

Salt

Pepper

Paprika

Oregano

Basil

Parsley

Onion powder 

(basically every savory herb I could quickly grab, except garlic which one of the kiddos is allergic to)

Roast at 400 degrees for about 30 min, on parchment covered baking sheet. Turn a couple times for even roasting.

Italian Sausage:

Bulk-style (no skin). Pan-fried over med-low until cooked through and crumbly

Eggs:

Sunny-side-up (2 each for the adults, 1 for a non-allergic child)

Shredded cheese for non-dairy allergic folks.

Assembly:

The kiddos who ate thirds had potatoes with sausage on top. They LOVED it. Yes, that grouchy boy who knew he was going to hate dinner, loved it.

It was one of those moments where you want to bang your head on something because you try to make elaborate meals that everyone can eat (and will like) and apparently all it takes is a 99 cent bag of potatoes and some sausage. Well, what's not to love, right? No head-banging ensued because honestly, thirds?!?!?!?! I really can't complain!

Hubby and I had the Potatoes, sausage, shredded cheese and eggs on top. Delish! Garlic-allergic kiddo had potatoes, cheese and an egg (no sausage for her). She had seconds on potatoes.

Amazing Slow-Cooker Potatoes

I needed a mostly make-ahead, quick-finish brunch recipe for after church yesterday.

Inspired by the skillets I love at Ann Arbor's Café Marie, and combining this family-favorite recipe with this technique, I ended up with mouth-watering potatoes and a great brunch-food base. Potato recipe first, and then I'll tell you how I made a meal out of it.

Amazing Slow-Cooker Potatoes

• 2-3 lbs. thin-skinned (gold) potatoes, scrubbed, rinsed, and cut in 1/2" pieces
• 4 Tablespoons olive oil or butter
• 1 teaspoon dried rosemary, crushed fine [optional]
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon freshly ground black pepper
• generous sprinkling of garlic powder [optional]
• 2 teaspoons medium-coarse salt

Put olive oil or butter in the slow cooker and turn it on high while you wash & cut up the potatoes.

Mix the seasonings together in a bowl.

When the butter in the slow cooker is mostly melted or the oil is warm, add the potatoes to the slow cooker and stir around to coat with the butter / oil. Add the seasoning mixture and stir to coat.

Put the lid on and cook on high for 2-3 hours or low for 4-5 hours.

Slow-Cooker-Potato Brunch (serves 6)

• Slow-Cooker Potatoes, as prepared above
• 6 eggs
• 1 package baby spinach
• grape tomatoes, washed and sliced in half (I use kitchen shears)
• cheddar cheese, grated [optional]
• butter / oil for cooking

When the potatoes are done:

Cook 6 eggs in butter / oil in a skillet, sunny-side up.

Melt butter / heat oil in another pan (I used my enameled cast iron dutch oven); add spinach and grape tomato halves. Cook until spinach is wilted. 

Add spinach & tomatoes to potatoes (or vice versa), and stir to combine, along with cheese, if desired.

Top serving of potatoes/spinach/tomatoes with a sunny-side up egg.

Finish with a slice of the apple pie that your brunch guests brought. Yum!