Corned Beef Hash

Corned Beef Hash

Corned Beef Hash

Inspiration: Why not share another breakfast hash recipe? We’ve been enjoying having breakfast meals for dinner lately (see last week’s chorizo and sweet potato hash). Having breakfast for dinner is nice because night time provides a little more flexibility to make a breakfast that I normally wouldn’t make on an average weekday morning. Plus, Brandon loves anything and everything corned beef (….I think he could eat a reuben every day and be a happy man).

What We Loved: There’s something awesome about throwing all of your ingredients in a pan, sauteeing them up, and serving them in a big pile on your plate. It’s not very beautiful (to say the least), but it really is so comforting and tasty. This corned beef hash is a fairly standard recipe – just some nicely browned bacon, onions, corned beef, and potatoes with a good bunch of seasoning. It’s a great combination of rich and simple flavors, and the best part is the nice brown crust that you get on the pieces of potatoes and corned beef as you let it cook away in the pan.

Tips: I served this topped with sliced avocado, which was lovely, but I also think that a poached or sunny-side up egg would be a fantastic topping. Goat cheese would also be nice. A colorful topping works well – corned beef hash is not pretty.

Corned Beef Hash
Source: Original Recipe

5-6 slices bacon, diced
About 1 lb leftover cooked corned beef, finely diced
1 small onion, diced
1 large russet potato, grated
Kosher salt and black pepper
Garlic powder
1 avocado, sliced or diced

1. Heat a nonstick saute pan over medium heat. Add the bacon, and cook until crisp. Remove the bacon to a paper-towel lined plate, and set aside.

2. Add the diced corned beef, grated potato, and onion to the pan. Season to taste with salt, pepper, and garlic powder. Stir to combine.

3. Cover and cook, stirring occasionally, until the potatoes are softened and everything is beginning to get nice and browned, about 15 minutes.

4. Serve topped with sliced or diced avocado.

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Chorizo and Sweet Potato Hash with Pimiento Peppers

Chorizo and Sweet Potato Hash with Pimientos

Inspiration: I’ve seen a lot of chorizo and sweet potato hash recipes all over the web for a few years, and it’s one of those ideas that I’ve always wanted to try. It’s a recipe that could be great for breakfast, lunch, or dinner. Excellent.

What We Loved: This was one of those dishes that was a great contrast between spicy and sweet. The chorizo had a great spicy kick, and the sweet potatoes and peppers were both nice and sweet. I thought it was interesting that the two sweet ingredients provided different kinds of sweet – the peppers had a nice, tangy sort of sweet, while the potatoes were more in the line of sugary sweet. Combined with the spicy sausage, some browned onions, and a nice bit of salt, the flavor profile was really quite lovely.

Tips: I really went simple with this dish, which is good if that’s what you’re looking for. If you’d like to complicate things a bit, though, I think that cilantro or black beans would be a good addition, and sour cream or goat cheese would be nice toppings.

Chorizo and Sweet Potato Hash with Pimiento Peppers
Source: Original Recipe

1 lb chorizo sausage
2 small sweet potatoes, diced
1 small onion, diced
1 4 oz jar pimiento peppers, diced
Kosher salt and black pepper

1. Place the chorizo, sweet potatoes, onion, and peppers in a large saute pan over medium heat. Season to taste with Kosher salt and black pepper.

2. Cover and cook, stirring often, until the chorizo is cooked through and the sweet potatoes are softened, about 15-20 minutes.

Zucchini and Green Chile Breakfast Casserole

Inspiration: Happy 2013, everyone! I thought that this breakfast casserole would be a great start to the new year here on the blog. I’ve been making this recipe for years, so it’s about time that I shared it. It’s my favorite breakfast casserole, and it has been the inspiration for pretty much every other breakfast casserole that I’ve thrown together. This one is a great nutrient-packed breakfast and a wonderful way to sneak some Mexican-style foods into breakfast.

What We Loved: Zucchini and eggs is a favorite combination of mine, so I really love that this casserole has plenty of zucchini thrown in. There is something about the combination that is just so nice and buttery yet vegetable fresh at the same time. I love the spicy Mexican-style aroma and flavors that the green chiles lend the casserole, and mixing sharp cheddar cheese and cottage cheese into the dish makes for a creamy texture and a great cheesy background flavor. This breakfast is really just packed full off all kinds of great flavors and nutrients.

Tips: Salsa and cilantro are the perfect toppings to give this dish a truly Mexican-style feel, but I also adore thinly sliced avocado alongside this casserole to make for a great rounded breakfast. A nice dollop of sour cream or Greek yogurt on top is fabulous as well.

Zucchini and Green Chile Breakfast Casserole
Source: Closet Cooking

10 eggs
1 1/2 cups zucchini, grated and squeezed dry
1 4 oz can green chiles
1 cup freshly shredded sharp cheddar cheese
1 cup cottage cheese
Kosher salt and black pepper, to taste

1. Whisk the eggs together in a mixing bowl. Add the rest of the ingredients, and stir well to incorporate.

2. Pour into a greased baking dish, and bake at 400 degrees until the eggs are completely set, about 40-45 minutes.

Ham Stacks with Colby Slices- Avocado- and Cilantro

Ham Breakfast Stacks

Inspiration: Brandon and I struggle with breakfast sometimes. It seems that all of the traditional breakfast foods are just laden with carbohydrates and sugars that we don’t eat. So we eat a lot of eggs – frittatas, omelets, scrambled eggs – but after a while, nothing but eggs sure can get old. We love these breakfast bars, but again – you can only do so much of the same thing (I think we ate these guys for about a year straight!). These breakfast stacks were Brandon’s idea to get out of our breakfast rut, and we had a lot of fun experimenting with them.

What We Loved: We really enjoyed these because they were so versatile. Ham is always a great savory breakfast option, and when you add all kinds of cheeses, eggs, vegetables, and herbs, there’s really a lot of flavor in every bite. Of the different combinations shown, our favorite was the ham combined with the colby, avocado, and cilantro. The salty ham with the slightly sharp cheese, super creamy avocado, and fresh herbal cilantro just offered a great range of tastes and texures. Second place for both of us was the fried egg and cheddar combination, which is really a great classic breakfast pairing. Really, though, every option was tasty and provided us with some great variety on our week day mornings.

Tips: The options with these are pretty much endless – whatever toppings that you like would probably work. You could also stack these up a few layers tall for a more substantial breakfast, as these are pretty light. They work great as is for a weekday lunch for us, though. On a weekend for a larger meal, I might stack them up taller and and be more generous with the ingredients (or serve them alongside a nice fruit salad).

Ham Breakfast Stacks
Source: Original Recipe to Serve Two

2 breakfast ham slices
Butter
Desired toppings

1. Saute your ham slices in a bit of butter until they are beginning to brown and are nice and hot. Stack with your desired toppings. We used the following ingredients (each pictured in this post):

- sliced colby cheese, avocado slices, and cilantro

- ricotta cheese, tomato slices, pesto, fresh black pepper, and a drizzle of olive oil

- fried egg, grated cheddar cheese, and cilantro

- tomato slices, scrambled eggs, shredded gruyere, and fresh black pepper

Broccoli- Cheddar- and Sausage Breakfast Casserole 2

Broccoli, Cheddar, and Sausage Breakfast Casserole

Inspiration: Week day breakfasts can be challenging for us in the mornings because there just isn’t an overload of extra time. I’m truly a breakfast lover, so I’d love to whip up individual omelets, sweet potato hash browns, and a fruit salad every day, but it’s just not feasible (not to mention that we really don’t need nearly that much food in the way of breakfast on the week day mornings). I like to bake a breakfast casserole every now and then on a Sunday afternoon as a great solution. They’re dead simple to make, and then we have breakfast for most of the week. We just cut out a couple of pieces in the morning, throw them into the microwave, and end up with a great and nutritious breakfast.

What We Loved: I really enjoyed this nice and fluffy breakfast casserole because it has a couple of the main components of what I consider a classic breakfast when it comes to eggs – sausage and cheese. To me, those ingredients are just so rich and comforting. Broccoli is also a great complement to cheddar, so adding that to the mix really worked out beautifully. I always love being able to have a good serving of vegetables or fruits with each meal, so throwing that broccoli in there made me a happy girl.

Tips: This recipe was adapted from a recipe that I first found years ago on Closet Cooking. I’ve found over the years that the base of the recipe – 10 eggs, a splash of milk, 1 cup of cottage cheese, 1 cup of shredded cheese, and salt and pepper – is fantastic and very versatile for whatever kind of breakfast casserole that you’d like to make. Just use that base, and then throw in whatever meats and vegetables that you’d like.

Broccoli, Cheddar, and Sausage Breakfast Casserole
Source: Inspired from Closet Cooking (Source: www.thevancouverrealestate.ca)

About 3/4 lb pork sausage
1/2 small onion, diced
10 eggs
Splash milk or cream
1 cup cottage cheese
1 cup shredded sharp cheddar cheese
About 3/4 cup finely chopped broccoli (I used broccolini)
Kosher salt and black pepper

1. Crumble the sausage into a saute pan, and add the onion. Cook until the meat is completely cooked through and the onions are softened and beginning to brown.

2. Crack the 10 eggs into a mixing bowl. Add a splash of milk, and whisk together. Add the sausage mixture, cottage cheese, cheddar cheese, broccoli, and salt and pepper to taste. Mix together well.

3. Grease a 9 x 13 baking dish with butter. Pour in the egg mixture.

3. Cook at 350 degrees for 30-40 minutes, until the eggs are completely set.

Zucchini and Cream Cheese Scrambled Eggs

Inspiration: A few months back I made the most amazing discovery when cooking some scrambled eggs. Apparently cream cheese has the power to turn ordinary scrambled eggs into the most addicting, awesomely delicious food ever. I started adding it to my eggs that magic day and have not turned back. In fact, I’ve been craving and eating scrambled eggs (namely these zucchini and cream cheese scrambled eggs) several times a week now as a result.

What We Loved: Back when I first made these, Brandon said that these were the best scrambled eggs that he had ever had, and I’ve eaten them countless times since then for lunch, so I’m right there with him. These are by far my very favorite scrambled eggs. They’ve got so much to love about them – an awesome slightly browned onion flavor that I adore, a whole heap of fresh vegetable goodness, and ooey-gooey pockets of delicious cream cheese. I love that there is a whole zucchini thrown in there, which is such an awesome way to ramp up the nutrition in what is already a nutritious egg dish. And I’d be lying if I didn’t admit that I save a good portion of those cream cheese pockets for last. They’re the best part!

Tips: If you’re not a fan of zucchini, simply adding cream cheese to plain old scrambled eggs is really a great treat, too. When I do scrambled eggs that way, I let the cream cheese melt all of the way and incorporate it into the eggs, which results in a super creamy and cheesy consistency. Completely fabulous!

Zucchini and Cream Cheese Scrambled Eggs
Source: Original Recipe

Butter
1 slice onion, chopped
1 small zucchini, grated
Kosher salt and black pepper
2 large eggs
Splash of cream or milk
1 ounce cream cheese

1. Heat a nice pat of butter in a small saute pan over medium low heat. Add the onion and zucchini, and season with salt and pepper. Cook until the vegetables are softened, until all of the moisture released from the vegetables has completely evaporated, and until the vegetables begin to brown. Reduce the heat to low.

2. Beat the eggs together with a splash of milk and some salt and pepper. Add the eggs to the pan. Stir continuously, until the eggs are just about set.

3. Add the cream cheese to the pan in small cubes. Stir a few times to incorporate the cream cheese/let it begin to melt and to let the eggs finish setting.

4. Serve, sprinkling with additional salt if desired.

Breakfast Bell Peppers

Inspiration: Believe it or not, we’re still going strong with the Mexican-inspired dishes. We didn’t even get them all in before Cinco de Mayo came and went last week. Bear with us (or rejoice!).

What We Loved: I can always get behind a stuffed pepper/stuffed mushroom/stuffed chicken breast/etc. recipe. The flavor combinations are endless, and I always think that it’s so fun to experiment. Brandon and I both really enjoyed the rich filling in this particular recipe – namely salty chorizo, fluffy scrambled eggs, and creamy goat cheese. There’s just something about those savory, cheesy breakfast flavors that I crave every now and again. I also thought that the mild, sweet peppers were a really nice complement to those stronger flavors. This is a solid, easy recipe that I think would be great for either breakfast or dinner.

Helpful Hints: We ate these with some Frontera Double Roasted Tomato salsa, which was a great pairing, and I also think that sour cream would be a good garnish. I cooked our peppers for 30 minutes at 350, and they still had a nice crunch to them. If you’d like your peppers to be softer/have more of a roasted/charred texture, cook them longer or increase the temperature to about 400.

Breakfast Bell Peppers
Source: Original Recipe

2 links Mexican chorizo, removed from casing
1/2 small onion, diced
1 clove garlic, minced
4 eggs
Splash of milk or cream
Kosher salt and black pepper
3-4 oz goat cheese
2 bell peppers, sliced in half and seeded
Cilantro, salsa, and/or sour cream, to garnish

1. Crumble the chorizo into a saute pan over medium heat. Saute until cooked through. Drain some of the grease if it is excessive.

2. Add the onions to the pan, and continue cooking until just softened and slightly browned.

3. Add the garlic to the pan, stir to incorporate, and remove from the heat.

4. Mix the eggs with a splash of milk and a good sprinkle of salt and pepper. Scramble the eggs in a separate saute pan.

5. Gently fold the eggs and the goat cheese into the chorizo mixture. Do this gently so that you do not to break apart the eggs/cheese too much.

6. Divide the mixture evenly between the four pepper halves. Cover with foil and bake at 350 F for 30 minutes (longer for softer peppers).

7. Serve garnished with cilantro, salsa, and/or sour cream.

Chile Relleno Frittata

Inspiration: Like most people, we have our favorite places in town. For us, one of those places is a brightly outfitted Mexican-American spot where we sit in striped booths, eat tortilla chips from a red basket, and sip our beverages of choice – usually margaritas for me (and strong ones at that!) and a tall frosted mug of Dos Equis for Brandon. This is the only place that I’ve ever been where it’s sometimes unwise of me to order a second margarita, so that = yes. Anyway, this restaurant serves up chile rellenos in the most delicious form – piping hot, oozing with melted cheese, covered in a smoky sauce. Yes, yes, and yes again. Frittatas are significantly less exciting fare, but you know what? A frittata based on one of my favorite Mexican dishes can’t be a bad thing.

What we Loved: This frittata had all of the flavors that I expect from a chile relleno, just in a rearranged form. Spicy, earthy poblano peppers, browned onions, fresh cilantro, perfectly melted cheese, and a smoky, spicy red sauce. It’s a wonderful combination of Mexican flavors and spices, and probably as similar to a chile relleno that you can get in frittata form. We ate this both for dinner and for breakfast, and while I loved it in each setting, I preferred it for breakfast because it made me feel like I was eating a Mexican treat first thing out of bed. I can get behind that! Now if only I can sneak a margarita into breakfast? ;)

Helpful Hints: Chihuahua cheese is my favorite melting cheese, particularly for use in Mexican dishes. It melts like no other cheese that I’ve found, so if you can find it, I would definitely recommend using it. I find ours at the cheese section at Whole Foods.

Chile Relleno Frittata
Source: Original Recipe

For the Frittata
1 tablespoon butter
3 medium poblano peppers, seeded and diced
1 small onion, diced
2 cloves garlic, minced
10 eggs
Handful fresh cilantro, minced
Kosher salt and black pepper
1 cup chihuahua cheese, shredded

1. Melt the butter in a large saute pan, and then add the peppers and onions. Saute until the vegetables are softened and beginning to brown. Add the garlic, and cook for one minute more.

2. Whisk the eggs, cilantro, and 1/4 cup cheese together. Season well with salt and pepper.

3. Pour the eggs into the pan, and place into a 350 degree oven. Cook until the eggs are just set, about 15 minutes. Sprinkle the remaining cheese over the eggs, and bake for 3-4 minutes more, until the cheese melts.

4. Serve topped with the chipotle sauce.

For the Chipotle Sauce
This will make a lot more than needed (~2 cups), but you can freeze the extra and it makes a great chile relleno or enchilada sauce.

1-2 chipotle chiles, diced, and 2 teaspoons of adobo sauce (be cautious here, depending on how much spice you like)
Extra virgin olive oil
1/2 Vidalia onion, diced
2 cloves garlic, minced
2 1/2 tablespoons ground cumin
1 tablespoon dried oregano
14 oz can diced tomatoes
1 cup stock (I used chicken; use vegetable to keep this vegetarian)

1. Heat  a drizzle of olive oil in a saucepan over medium heat. Add the onions, and cook until softened. Add the garlic, cumin, and oregano, and stir to combine, cooking a minute longer.

2. Add the chiles, adobo sauce, tomatoes, and chicken stock. Simmer 20 minutes.

3. Pour the sauce mixture into a food processor and process until smooth.

Spinach, Mushroom, and Almond Frittata

Inspiration: Since making a Tuscan frittata a few weeks ago, I’ve been in the mood to try out all different kinds. They really make for such frugal and interesting dinners! This recipe is actually a very old recipe from my blog that was adapted from a tapas cookbook and meant to be part of a tapas meal. I increased the ingredient amounts here to make a full supper, but this recipe is good cut in half and served as a tapa as well.

What we Loved: This recipe is packed full of nutrients and interesting flavors/textures. Earthy mushrooms and spinach, crunchy almonds, and nutty Parmesan make for a great combination in our book! I feel like mushrooms and spinach always pair beautifully because their dark, earthy flavors complement each other, and the addition of almonds in a frittata is a crunchy, unexpected surprise. This is a solid and light weeknight supper.

Helpful Hints: This is a very dense frittata the way that I prepared it (using only four eggs). I would suggest using at least six eggs, and anywhere from 6-10 would probably work. My frittata needed a little more structure, as there wasn’t quite enough egg to seep down around all the vegetables. I’ll indicate to use six eggs below, but use even more if you’d like – the only thing that it will vary is how packed together the vegetables are in final dish.

Spinach, Mushroom, and Almond Frittata
Source: Adapted from The Tapas Cookbook: A Classic Collection of Spanish-Style Recipes

Extra virgin olive oil
1/2 onion, diced
6-8 oz cremini mushrooms, sliced
10 oz package frozen spinach
1/3 cup roasted almonds, finely chopped
6 eggs (can vary to 8-10)
2 tablespoons cold water
Kosher salt and black pepper
1/2 cup freshly grated Parmesan

1. Heat a drizzle of olive oil in a saute pan. Add the onions and cook until tender, and then add the mushrooms. Cook until the water released from the mushrooms has evaporated and the mushrooms are tender and starting to brown, approximately 5-10 minutes. Add the spinach and cook until the moisture evaporates, and then add the almonds. Mix all of the ingredients until well combined.

2. In a small bowl, whisk together the eggs, water, salt, and pepper. Pour the mixture into the pan.

3. Add the grated Parmesan to the top of the frittata, and place it in a preheated 450 degree oven. Cook until the eggs are set and the cheese is melted, approximately 10-15 minutes. Broil for an additional 2-3 minutes if desired (I did not).

Tuscan Frittata

Inspiration: Frittatas are really a lovely dish that I don’t prepare enough. You could go all over the place with them, right? They’re good for breakfast, lunch, or dinner. They can always act as the main dish, as they’re a good source of protein. You can use up pretty much any vegetables, meats, or cheeses that you have in the fridge. They really are a vehicle for a lot of creativity. I’m hoping to concoct several more frittata recipes in the coming weeks using our gorgeous CSA eggs.

What we Loved: This frittata was almost like a pizza (which is always a plus in my book)! The spicy Italian sausage, roasted red peppers, and sweet onions added wonderful flavors and complexity to the fluffy eggs, which had a wonderful, just slightly browned flavor on the bottom. When I first saw this recipe, what really drew me to it was the idea of the tomato sauce and gooey, fresh mozzarella on top. I just love that!

Helpful Hints: The only change that I would make to this recipe would be to use marinara sauce instead of plain crushed tomatoes on top. I thought that the plain crushed tomatoes could use a little something (which is why I added oregano and Italian pizza seasoning with the leftovers, as shown above - and that really was the finishing touch!). I would still recommend using marinara, though, because I think it would make the recipe perfect. I’ve replaced the crushed tomatoes with marinara below.

***As an aside, please research where your eggs (and all of your food, really) come from. Eggs from chickens that have been properly raised are a whole different nutritional (and flavor/texure) story than those that you can buy in a typical grocery store,  and what we do to factory farmed chickens on an ethical level is horrifying at best.***

Tuscan Frittata
Source: Adapted (slightly) from The Galley Gourmet, originally from Williams Sonoma

10 eggs
1/2 cup grated Parmesan
Kosher salt and black pepper
8 oz Italian sausage
1 onion, diced
1 red pepper, seeded and diced
2 cloves garlic, minced
1 cup marinara sauce
6 oz fresh mozzarella cheese, sliced
Dried oregano and/or Italian pizza seasoning

1. Preheat the oven to 350. In a bowl, whisk together the eggs, Parmesan, and a good sprinkle of salt and pepper.

2. Cook the sausage in a large saute pan until browned. Set aside.

3. In the same pan, saute the onion and red pepper until softened. Add the garlic, and cook for an additional minute.

4. Return the sausage to the pan, and pour in the egg mixture. Transfer the pan to the oven, and bake until the eggs are just barely set, about 15 minutes.

5. Remove the pan from the oven. Spread the marinara over the eggs, and arrange the mozzarella on top. Bake or broil for 3-5 minutes more, until the cheese is melted (and beginning to brown, if you use the broiler).

6. Sprinkle with oregano and/or Italian pizza seasoning, and serve.