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.