Valentine’s Day is fun. Especially when you are two non-believers put together by nature and feel that you don’t need a single, randomly picked day to tell each other how much you mean to one another. Plus, it falls on a weekday five years at a time and you cannot do anything huge like taking a trip or going dancing. That, you must know, did not stop me from feeding my man a huge meal on the Sunday before February 14.
He loves brunch, I love making brunch. Last year was our first Valentine’s day as a couple and I was just learning to make yummy food. I made him a good breakfast and he loved it. This year, I am better around the kitchen and it only made sense to try and surpass last year me. Additionally, I also love traditions so this could be our personal tradition for every February.
What you see up there on my banner: Orange-cream cheese stuffed crêpes, Mexican potato bake, Southern buttermilk biscuits, peach and granola parfe and every Valentine’s day meal’s must have, chocolate (and coffee)-covered strawberries. We ate at a coffee table in our dining room since we don’t own a dining set yet. It was fun and if it hadn’t been for the calendar on the wall, we could have made the world believe it was February 14.
Here is the recipe for the Mexican potato bake:
Hash browns from two huge potatoes (grate the potatoes, squeeze the water out. Heat a pan with some butter, arrange the grated potatoes in a single layer. Let it brown on one side before you flip and cook the other side too. Add a little salt-pepper when the first side is cooking)
One small box sour cream
Half an onion chopped
Garlic powder a dash or one bulb garlic finely minced
Half a can mushroom soup (or half a packet powdered mushroom soup)
Green onions a bunch (white and the light-green part) chopped
Kernels of corn two Tbsp
Pepper and salt to taste
Adobo sauce (optional) one tsp
Melted butter one Tbsp
Cheddar cheese half a cup
Cornflakes a cup
Cilantro for garnish
Preheat oven at 350 degree F (176 degree c) Grease one muffin tin with olive oil. Lay out 9 compartments with a layer of hash browns. Mix the sour cream, onion, garlic powder, whites of the green onions, mushroom soup, kernels of corn, adobo sauce, melted butter, pepper and salt. Pour the mixture on top of the hash brown layer until it reaches three-quarters of the tin. Garnish with the greens of the green onion, cheese, cilantro and top it with cornflakes.
Bake in the oven for 20 minutes, until the cheese is bubbly and the cornflakes have lightly browned. Serve with salsa.