Hash & Eggs Skillet

Christoph — Mon, 18 Mar 2013 13:00:10 +0000

Some of my favorite breakfast and brunch dishes are the easiest ones to make, and this skillet of hash and eggs is no egg-sception. Quick and simple to put together, this pan of goodness will definitely satisfy your family or guests. I think this might make a wonderful addition to our Easter brunch this year.

Hash & Eggs Skillet

Some of my favorite breakfast and brunch dishes are the easiest ones to make, and is no egg-sception. Quick and simple to put together, this skillet of hash and eggs will definitely satisfy your family or guests.

Course Breakfast, Brunch

Cuisine American, Irish, Pub Fare

Prep Time 10

Cook Time 30

Total Time 40

Servings 4

Ingredients

2 Tablespoon cooking oil
1 large onion diced
2 large baked potatoes diced (or frozen O’Brien potatoes, thawed)
1 pound corned beef diced (or ham, sausage, roast beef, chicken, eggplant)
½ cup cheddar cheese shredded
4 eggs room temperature

Instructions

Heat oven to 375°F.
Prepare ingredients by dicing. Heat a cast iron or other oven safe skillet over medium heat.
When skillet is hot, add cooking oil. When oil begins to shimmer, add onion and cook for a few minutes to reduce moisture.
Add potatoes and stir to mix with onions. Since the potatoes are already cooked, you just need to crisp and brown them a bit.
When potatoes begin to pick up some color, stir in the meat. Cook until potatoes have a bit of a golden color.
Add cheese and mix well.
Using the back of a spoon make depressions in the hash to hold the eggs. Break eggs one at a time into a small bowl or measuring cup and add to hash.
Slide skillet into hot oven and bake for 12 – 15 minutes or until whites are set (longer if you do not want runny yolks).
The residual heat of the skillet and the hash will continue to cook the eggs after the pan is removed from the oven, you might want to pull them before they look completely done to avoid overcooking.
Top skillet with additional cheese or parsley if desired. Serve immediately.

Notes

This dish can be made for as many or as few people as you choose, and is a great way to use up left overs.

For a larger crowd, transfer the cooked hash into a 9″ x 13″ baking dish before adding the eggs.

I like equal proportions of meat and potato; you can make it however your gang prefers.

The post Hash & Eggs Skillet first appeared on James & Everett.

Paddy Rolls

Christoph — Sat, 16 Mar 2013 13:00:34 +0000

The Reuben sandwich would have to be on my list of favorite pub foods. Yes I have a list. You may find this strange, however I have never been able to narrow things down to just one that I like more than all the rest, therefore I have a list. A while back on a visit to a neighbor hood pub, I was pleased to discover a new appetizer on their menu called Paddy Rolls.

Basically a Reuben sandwich a la egg roll. So after sampling the dish, I added it to my favorites list, and vowed to make some the next time I cooked a corned beef. Well as luck would have it, I recently found myself in possession of some left over corned beef, so I decided it was the perfect time to try my hand at this dish. I am happy to tell you, they were easy to prepare and absolutely as delicious as the ones I so enjoyed at the pub. I will definitely have to add these to my list of favorite game day treats.

Paddy Rolls ~ Reuben Egg Rolls

An classic pub sandwich, the Reuben preapred a la egg roll. Finger food at its best.

Course Appetizer

Cuisine Irish, Pub Fare

Prep Time 20

Cook Time 15

Total Time 35

Servings 24

Ingredients

Paddy Rolls

1 pound cooked corned beef diced
2 Tablespoon olive oil
2 cups cabbage diced
1 cup onion diced
¼ cup carrot shredded
¼ cup Swiss cheese finely diced
2 Tablespoon Thousand Island dressing
Egg roll wraps

Horseradish Sauce

2 Tablespoons mayonnaise
2 Tablespoons ranch dressing
1 teaspoon coarse ground hot horseradish more if you like it spicy

Instructions

Paddy Rolls

Prepare all of the ingredients by dicing or shredding.
Heat a large non-stick skillet over medium high heat. Pour oil into skillet, when hot add cabbage and onion and cook until onions are translucent.
Add corned beef and cook stirring occasionally for about 5 minutes or until corned beef is hot.
Remove pan from heat and transfer mixture into a mixing bowl to cool. Once room temperature add thousand island dressing and cheese. Toss to mix.
Mixture is ready to use, or can be held in a covered container in the fridge for three to four days.
When ready to make Paddy Rolls, heat oven to 400°F, (use convection if you have it).
To assemble, place about 2 tablespoons of the corned beef mixture in the center of the egg roll wrap and fold into an egg roll.
Moisten the flap of the wrapper and roll to close.
Tip: Mix a bit of cornstarch with water to seal your egg rolls.
Place egg rolls flap side down on a lightly oiled baking sheet.
Brush lightly with olive oil or spritz with cooking spray. Be sure to get all sides.
Place in hot oven for 10 – 12 minutes or until wrappers are golden brown.
Transfer to a wire rack to cool slightly before serving.

Horseradish Sauce

Mix all ingredients in a small bowl.
Chill in fridge

Serve

Serve with Thousand Island dressing and horseradish sauce for dipping.

Notes

This is a great use for left over corned beef. Pastrami would also very work well.

The post Paddy Rolls first appeared on James & Everett.

leftover corned beef recipes | James & Everett

Hash & Eggs Skillet