One of the only shows on Food Network I can get my husband to watch is Diners, Drive-Ins and Dives. He's a big sucker for diner food and it's indulgent qualities. He rarely ever says he wants something for dinner, so when he does, I try to make it. On one episode, Guy went to a diner that served 'The Horseshoe,' which had many variants, but the breakfast one was basically biscuits, sausage gravy, bacon, hash browns or tater tots, eggs, and more gravy. I cringed at the thought of that being a meal - it had to be easily over 1500 calories, my daily intake!
However, I love him and he's been so wonderful, eating my healthy and random meals for the past year, so I decided to take on the horseshoe and make it healthy (well, healthier).
So here it is, not the healthiest or most photogenic meal, but boy was it good! I served it with pineapple, and I even snuck in some veggies!
The Horeshoe, My Way
Low-Fat Sour Cream Biscuits:
1 1/4 c. flour
1 tsp. baking powder
2 tbsp. frozen butter, grated
1/2 tsp. salt
1 tbsp. light sour cream
About 1/2 c. skim milk
2 russet potatoes, scrubbed and diced
1/2 red onion, diced
Salt and fresh black pepper
Sprinkle of cayenne
1/4 lb. bulk turkey sausage
1 tbsp. flour
1 c. 2% milk
Fresh ground black pepper
Splash of milk
Salt and pepper
1 c. bell pepper strips
To make biscuits:
Place flour, baking powder and salt in a mixing bowl, whisk together. Grate in butter and add sour cream. Mix with a fork and stream in enough milk to just bring mixture together.
Pat out to 1" thick, cut with a biscuit cutter and place on a sheet pan.
Brush milk over top biscuits with a pastry brush.
Bake at 425 for 10 minutes, or until golden brown.
Place potatoes in a steamer basket over boiling water, steam for 5 minutes.
In a large skillet over medium high, add onions and steamed potatoes. Season with salt, pepper and cayenne. Brown for a few minutes on each side and flip and press until browned all over.
In a medium nonstick skillet over medium heat, brown sausage. When almost cooked, drain and sprinkle with flour. Toss for a minute to cook out flour, whisk in milk and turn to medium-low. Bring to a bubble and let thicken.
In one last skillet over medium low, sautee bell peppers for 5 minutes. Whisk together eggs, milk, salt and pepper, add to peppers. Stir and cook gently for 5 minutes or until cooked.
Split biscuits, top with gravy, potatoes, eggs, and more gravy.