Breakfast for Dinner!

Tonight’s meal is a reward. A reward for surviving the week. For being a grown up and making the days count. Tonight is not a night for counting calories or worrying about trans fat. Tonight is a treat, a going against the grade. Tonight…we’re eating breakfast.

I don’t really eat breakfast. Sometimes I’ll have some oatmeal or an apple to hold myself to lunch, but I normally just drink water. I know this goes against the traditional notion that “breakfast is the most important meal of the day”, but that’s just how it is. I do like breakfast, though. Although somehow I think the meal I’m about to share with you shouldn’t be eaten everyday.

I love Manischewitz Potato Pancakes. They’re also known as latkes, a food traditionally prepared for the Jewish Passover. But when I was growing up, potato pancakes were a special occasion breakfast. A special dish we made on someone’s birthday or on the first morning of the new year. I guess that’s why I get so happy when I make them…because they make me feel like celebrating.


Because I only cook for two, I usually only prepare half the box of potato pancake mix. I find this to be a more practical solution than making the entire amount and saving the remaining mix in the fridge. Because then you only have a day or so to use it up…and we already talked about how I hate leftovers and eating the same thing two days in a row.

Another crucial element in any American breakfast is bacon. Delicious bacon. My boyfriend discovered the perfect method for cooking bacon and I’m going to share it with all of you now.


Place a grate or cookie rack over a cookie sheet with edging, leaving space in between the rack and cookie sheet for the bacon fat to drip (Caution: Never use a flat cookie sheet. It will leak bacon grease all over your oven and start a grease fire). Carefully lay out your desired number of pieces of bacon on the rack, making sure the bacon doesn’t slip under the grating. Now place it into your COLD oven. Cold is critical, people. Then, set your oven to 425 degrees F. I haven’t been good about keeping track of exactly how long they cook, but the bacon is the first thing I start when I make breakfast. My guess is 20 minutes, but I highly recommend keeping a close eye on them until they become a nice golden brown. Once they’re done, remove them from the oven and carefully remove each piece from the rack. Then let the bacon blot dry on a paper towel. Give them a minute or so to cool. The change from the oven to the outside air will help the bacon to crisp.

Finally, what breakfast is complete without eggs? I only really like mine as an omelet or scrambled. Tonight’s were somewhat in the middle.


I start by sauteing chopped onions with a very small amount of olive oil. This brings a nice flavor to your eggs and keeps them from drying out. I cook the onions most of the way through and then add two eggs, shredded medium cheddar cheese, chopped baby spinach, salt, and pepper. Whisk it all together and you get this:


Such perfection! When I was kid, I ate potato pancakes topped with butter and sour cream. Now I eat them with Greek yogurt and the taste is pretty much the same. My boyfriend likes to toast Seven Grain bread and load his eggs, bacon, and yogurt on top while I prefer to enjoy each taste individually. Whichever you like, I know you’re in for a great meal.


Do you ever eat breakfast for dinner?


One thought on “Breakfast for Dinner!

  1. Pingback: Veggie Night | kerrykitchen

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