Katie Lee's ultimate brunch on THE Dish

Katie Lee learned to cook in her grandmother's kitchen and today she's one of America's most popular chefs. She was raised on a farm in West Virginia and started cooking at 4 years old.

Special section: Food and wine

Lee went to Miami University in Ohio, and after graduating she moved to the Hamptons to pursue cooking. She first worked at a seafood restaurant as a fishmonger.

Her best-selling cookbook "The Comfort Table" was released in 2008, and its sequel "The Comfort Table: Recipes for Everyday Occasions" was released in 2009. Lee also writes a regular column for Self magazine and Cosmopolitan.

She co-hosts "The Kitchen" on Food Network with Sunny Anderson, Jeff Mauro, Marcela Valladolid and Geoffrey Zakarian. The hit cooking-and-chat show was just renewed for a second season.

Lee joined "CBS This Morning: Saturday" and shared her recipes for an ultimate brunch.

Breakfast hash with poached eggs

For the Hash:

2 Pounds Unpeeled Potatoes Cut in 1/4 - Inch Dice

1 Pound Bulk Breakfast Sausage or Italian Sausage

3 Tablespoons Unsalted Butter

1/2 Red Onion, Minced

1 Red Bell Pepper, Cut in 1/4 - Inch Dice

4 Scallions, Thinly Sliced

2 Tablespoons Minced Flat-Leaf Parsley

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Black Pepper

1/2 Cup Grated Asiago Cheese

For the Hash:

1. Place the potatoes in a saucepan and cover with cold water.

2. Bring to a boil over high heat. Reduce the heat to low and simmer for 5 minutes.

3. Drain and reserve. In a large skillet, brown the sausage over medium heat, stirring with a wooden spoon to break up the meat.

4. Transfer to a paper towel-lined plate. Set aside. Drain all but 1 tablespoon of fat from the skillet. Add the butter to the pan and melt over medium heat.

5. Add the onions, red bell pepper, and scallions. Sauté until onions are translucent, about 4 minutes. Add the potatoes and gently stir to mix.

6. Cover and cook for 5 minutes without stirring until the potatoes form a nice golden crust. Remove the cover and stir in the parsley, salt, and pepper.

7. Cover and cook an additional 5 minutes. Remove cover and stir in sausage. Continue cooking, if necessary, until potatoes are fork tender. Sprinkle with Asiago.

8. Spoon mixture onto each plate and top with one or two poached eggs.

For the Poached Eggs:

1 Quarts Water

1/4 Cup White Vinegar

8 Eggs

For the Poached Eggs:

1. In a large pot, combine the water with the vinegar. Bring to a rolling boil. Reduce the heat to a bare simmer.

2. Crack an egg and, holding the shell close to the surface of the simmering water, slide it into the pot. Moving quickly, repeat with the remaining eggs.

3. Poach for 2 minutes. Remove each egg with a slotted spoon and drain on a clean, dry dish towel.


Sage buttermilk biscuits

2 1/2 to 3 Cups All-Purpose Flour

8 Tablespoons (1 stick) Unsalted Butter, chilled and cut into cubes

1 Tablespoon Baking Soda

1 Teaspoon Kosher Salt

1 Teaspoon Sugar

1 Tablespoon Minced Fresh Sage

1 Cup Buttermilk

2 Tablespoons Heavy Cream

4 Tablespoons (1/2 stick) Unsalted Butter, Softened

1. Preheat oven to 450 degrees.

2. Grease a baking sheet.

3. In a large mixing bowl, combine 2 1/2 cups flour and the chilled butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, baking soda, salt, sugar, and sage. Make a well in the center and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)

4. Sprinkle a work surface with flour, coat your palms, and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding over onto itself each time. Roll the dough to about

  • Shoshana Davis

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