a hill country day date

day datelast weekend we ventured out on a quick little day date to the hill country. honestly it’s so nice to get out of the city even if only for a few hours. the drive alone gives us a chance to decompress from the week, and then we’re met with rolling hills, open skies, and of course, vineyards.




that’s right folks, texas can actually produce some pretty good wine. in fact, between fredericksburg an johnson city there are roughly a dozen wineries and tasting rooms. each one has its own distinct charm to it. one of my favorites is william-chris vineyards. their tasting room is in a century old farmhouse. beautiful right? (you can find the entire map of the hill country wine trail here) sipping wine on an empty stomach sounds like a recipe for disaster, so we filled up on a hearty breakfast hash before hitting the road.



a sidebar on the beloved breakfast hash: i can’t get enough of these. they are a breakfast staple in our home and  there are endless options. this particular morning we opted for red potatoes, anaheim peppers, onion, apples, sage and bacon.


breakfast hash with dirty eggs

olive oil
2 red potatoes
1 tart apple (we used granny smith)
1 small onion
1 anaheim pepper, seeded & chopped
handful of fresh sage leaves, roughly chopped
sea salt & fresh pepper to taste
2 eggs

cook bacon in a small frying pan. once cooked to your preference of crispy, set aside on paper towels to cool. turn off burner and reserve 1-2 tablespoons of the grease for later. meanwhile chop the potatoes, apple, onion, and pepper into roughly bite-size pieces.

in a separate deeper pan (or cast iron) heat a few tablespoons of olive oil on medium heat and add potatoes, stirring occasionally so they don’t stick. once potatoes begin to lightly brown, add the onion and anaheim pepper. monitor the heat level so that nothing burns, and when onions become translucent, add in apples, bacon, chopped fresh sage leaves, and salt and pepper to taste. at this time, heat up your reserved bacon grease to medium or medium high heat. once the hash is looking crisp in all the right places, remove from heat so that apples keep their crunch.

meanwhile fry up your eggs in the bacon grease and place them on the hash right in the pan, or spoon servings onto plates and place the eggs atop them there, your call. tasty accompaniments for this dish are louisiana hot sauce and a few crumbles of goat cheese.

(serves 2 hungries or 3 light eaters)


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