Brunch Pie with a Twist

Temperatures remain cold here - 3°F with a wind chill of -15°F this morning.

I follow the blog Mennonites Can Cook, and they recently shared a recipe for Brunch Pie.  I can easily get distracted with new recipes, or they can inspire me to use up what I have (so I did).

I used canned mushrooms (we do need a lot of that vitamin D in the winter).  I need to dehydrate more next winter.  

Although the sun was shining for a few days, I'm not always out in it long enough.

I decided to try it next, but I swapped out the frozen hashbrowns with frozen rutabagas, that I froze last year.  

Also, from the freezer, I used my garden green onions, (I had fresh bell pepper) and added frozen and cooked watercress greens and a pinch of homemade fire powder.  Hot peppers are a good source for a lot of goodness for our health.

Not to forget about all the condiments I canned last year, we topped the breakfast with some home canned cowboy candy too.  

We added a side of fruit.

Brunch Pie with a Twist © Jan 2024 by Kristina at Pioneer Woman at Heart

Mashed Rutabagas and Green Peas ~ Leftover Mashed Potatoes

In my recent organizing days, I located a recipe that uses leftover mashed potatoes.  Not very often do we have them leftover, but this recipe is a good way to use them to create another healthy dish.

Start by peeling and cutting a large rutabaga into 1/2 inch pieces.  Add them to a pan of water and a bit of salt and bring to a boil. Reduce heat and cover until rutabagas are tender (30-40 minutes).  Drain.  Mash them.

Combine your