"Janet B" > wrote in message
...
> On Mon, 21 Dec 2015 13:32:31 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"Janet B" > wrote in message
. ..
>>
>>> I chop and use all parts of the green onion. When frozen I add them
>>> just before the dish goes to the table.
>>> see he
>>> http://s1171.photobucket.com/user/ge...39b0c.jpg.html
>>> or
>>> http://tinyurl.com/qbmdjb3
>>>
>>
>>That looks very good. What it the mix you have in there? May I also ask
>>your timings for that spatchcocked chicken?
>
> The breakfast hash is diced yellow onion, diced crispy bacon, potatoes
> fried from raw, diced red pepper added halfway through cooking
> potatoes, eggs scrambled in a separate pan and finished with a handful
> of chopped green onions and the bacon. Serve immediately. No cooking
> of green onion.

Oh my. That sounds tasty, thanks.


Spatchcocked chicken is lightly rubbed with olive oil, sprinkled with
> salt, pepper, garlic powder, chopped rosemary and thyme. It is
> roasted in a heavy pan in a preheated 425-450F oven on the middle
> rack for about 45 minutes. It is surrounded with quartered, unpeeled
> red potatoes and carrots chunked about the same size as potatoes.
> Vegetables are tossed in the oil and seasonings. If you don't oil the
> veggies they will steam and possibly be hard. Place the potatoes
> cut-side up and the potatoes will get a dark brown and be puffy
> outside and tender inside. Remove chicken to platter and turn
> potatoes so all cut sides are up and place under broiler for a few
> minutes to brown and puff them all over. Your time will vary
> depending upon the size of chicken. That chicken was probably between
> 4-5 pounds at room temperature. As usual, check temperature to make
> sure it is 165F. Chicken should be very juicy.

Thanks very much I've saved that!

> Janet US
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