Summer, ah summer!  Lazy days of laying by the pool eating popsicles, drinking out of the hose, never getting out of your swimsuit, running around barefoot and playing with your friends. I remember those days fondly-I long for those days. Now, I am a mother and yes I lay by the pool, but I am sweating my ass off and picking up popsicle sticks and turning off the hose and not having a chance to get out of my spandex torture suit and running around barefoot trying to avoid dog poo.  But, hey its summer!!  And its much better than fighting over homework:) 
I am obviously being sarcastic, but there’s always a little bit of truth in everything you say, right:)  I do love having the boys around and getting to experience the fun of summer through their eyes. It is fun having all their friends over and constantly telling them not to dive into the pool or or don’t spray the dog with the water hose or include your brother. I recently read a blog post that made me laugh out loud.  Here it is for your amusement:
Well, with all the joys of summer comes feeding the monsters.  And they want to eat ALL day! I have learned to just make a crap ton of food and lay it out on the counter and when they scream “I’M HUNGRY” for the 400th time I can scream back “LOOK ON THE KITCHEN COUNTER”.  
Now, don’t get me wrong I heat a ton of stuff that comes out of the freezer from Costco, but I do try to make them a few “healthy” snacks/meals.  These are not gourmet meals, but they are homemade and they do scarf the homemade stuff down along with all 30 of the neighbor kids. 
So, here is a go-to meal I make that everyone loves and it is EASY. Not diet friendly, but EASY! It is my version of Migas. You can put what ever you have in your refrigerator in this dish-use up those leftovers.


Weekday Migas

Serves 4-6

1 lb. breakfast sausage
1 bag shredded potatoes (Hash Browns)
1 Tablespoon butter
1/2 onion, chopped
1/2 bell pepper, chopped
5 eggs, whisked
2 Tablespoons pickled jalapenos, minced
2 Tablespoons green onion or chives, minced
1 cup shredded cheese-cheddar, jack, colby...

In a large skillet, saute breakfast sausage, breaking up into small chunks.  When fully cooked remove to a plate lined with paper towel. Drain oil leaving about a 1 Tablespoon. 

Add butter and potatoes to skillet.  Press the hash browns into a even layer and don't touch for about 5 minutes. You want the potatoes to brown and crisp.  After about 5 minutes, stir the potatoes and let cook another 5 minutes.  

Add the onion and bell pepper to hash browns and let saute while the potatoes continue to crisp.  

Push the potato mixture to one side of the skillet and add the eggs to the pan.  They cook fast so keep stirring them until they are fully scrambled and cooked.  Stir all the ingredients in the skillet together.

Add in the jalapenos, green onion and cheese.  Let the cheese melt and season with salt and pepper.

Serve with salsa and warmed tortillas if you choose.

* If you notice in my picture I did not use bell pepper because I was making this for my youngest son and he does not like peppers.  

1- If you don't have sausage use bacon or left over chicken or hamburger meat.
2- If you can't find shredded potatoes in the refrigerated section then use frozen cubed potatoes. And if you are really desperate then use cut up tortillas (that is the traditional ingredient).
3- If you like it spicier then either add more jalapenos or add a 1/2 teaspoon cayenne pepper.