Tasty Tidbits: Beef Hash and Eggs

Beef Hash and Eggs: This recipe is so easy because it uses leftovers from the Pulled Beef Brisket Sandwiches. I just freeze 2 cups of the meat until I'm ready to use it.

Ingredients
2 tsp olive oil
3 cups frozen cubed potatoes
2 cups pulled beef
1/4 minced onion
1 cup beef broth
2 tsp cornstarch + 2 tbsp cold water
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1 tsp black pepper
1/2 tsp dried parsley

4 large eggs
cooking spray

In a large skillet heat olive oil. Carefully pour frozen potatoes into the skillet and spread out evenly. Cover and cook for 5 minutes. Stir, then cover and cook for an additional five minutes. Then add in the pulled beef through parsley, tossing to combine. Cook for an additional 10 to 15 minutes, allowing the potatoes to become crisp but not burnt.

In another skillet, coat with cooking spray and heat to medium low. Crack eggs into hot skillet. Once the egg white is almost fully cooked flip each egg over and cook for 1 to 2 more minutes or until yolk is cooked as desired. Serve with beef hash.

Meal: Salmon Eggs Benedict with Roasted Asparagus and Sliced Oranges.

Salmon Eggs Benedict: I came up with this dish for Mother's Day one year.

Ingredients
2 4oz salmon fillets, skinless
1/2 lb fresh asparagus
1 tsp olive oil
2 egg
salt and pepper to taste
2 English muffins, halved and toasted

Hollandaise Sauce
3 egg yolks
1 stick light butter
1 tbsp lemon juice

2 oranges sliced

Turn the oven on broiler heat. Clean asparagus and remove the tough ends. Arrange in a broiler pan along with the salmon. Drizzle with olive oil. Season with salt and pepper and place in oven for 12 minutes.

For the sauce: In a small sauce pan place the egg yolks, lemon juice and 1/2 of the butter. Melt on very low heat until butter is melted, whisking constantly. Add in the remaining butter and continue to whisk until fully melted. Set aside.

Fill a medium skillet with about 2 inches of water. Bring it to a gentle boil. In a small bowl crack on of the two whole eggs. Gently slip the egg out of the bowl and into the water. Repeat with the remaining egg, being sure to slip it into the water on the opposite side of the skillet. Cover and cook for 2 min 30 seconds for a soft egg or 3 minutes and 30 seconds for a hard yolk. Remove with a slotted spoon.

Assemble the Benedict by placing a salmon fillet across two English muffin halves. Top with one of the eggs and drizzle the Hollandaise sauce on top. Serve with the roasted asparagus and sliced oranges.

Meal: Overnight French Toast

Overnight French Toast:
It's so easy to prepare this the day before and to let it bake while the family opens up presents.

Ingredients
1 loaf French Bread
5 eggs
3/4 cup milk
1/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp vanilla extract
Cooking spray

1 (16 oz) bag frozen mixed berries
1/4 cup granulated sugar
powdered sugar for dusting

The day before serving, cut bread into 1/2" thick slices. Combine eggs, milk, baking powder, cinnamon, nutmeg, and vanilla. Spray rectangular glass baking dish with cooking spray; place bread in dish (bread slices may need to be layered at an angle). Pour egg mixture over top of bread. Cover with plastic wrap and refrigerate overnight.

The next morning, combine berries and granulated sugar. Pour over bread slices, tucking some of the berries in between slices. Bake in a 450 degree oven for 20 to 25 minutes. Remove from oven and dust with powdered sugar. Serve with real maple syrup.