Delicious World of Chefette Spicy

formerly Ladles and High Heels

Brunch for Two


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.


Author: vaish

I am a business student, food blogger and mommy to a beautiful little baby girl I lovingly call Kohlrabi (yes, like the veggie). I love vintage fashion, ganache and Ina Garten :)

2 thoughts on “Brunch for Two

  1. Those look so good! I am in the process of opening a bed and breakfast on a very historic property in Virginia. It was the birthplace of James Madison. I working on my menu so I am always on the lookout for some great ideas! Great post!

    • To me, nothing goes better than Virginia and bed and breakfast. I love the romance of it and the yummy food. And mix history with it, you havea winner. Thank you for reading my blog and for commenting on it 🙂

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