Whenever I travel back to Ontario , I usually have breakfast in Waterloo where I can have corned beef hash with two poached eggs. The best place for this is Sunset Grill (a chain with several locations in Ontario). I am never disappointed! Here in Mexico, corned beef is rarely, if ever, found. Never have I found corned beef hash on a breakfast menu! Recently, I have found corned beef in Costco, which sent me on a mission to find a recipe for the hash. It really turned out better than my expectations. Hopefully you will try this recipe if you are also a fan? While the hash is cooking, prepare two poached eggs.
Corned Beef Hash
1 cup potato cooked, chopped. If raw, microwave potatoes 3 minutes on high
1 cup corn beef cooked, chopped
0.5 small onion chopped or grated
0.5 tbsp whole grain mustard
0.25 tsp garlic powder
0.13 tsp cayenne pepper optional
2 tbsp butter
Salt to taste
Pepper to taste
1. Heat a skillet to medium and add butter
2. When the butter has melted, add chopped onion and saute until translucent.
3. While the onions are sauteing, mix corned beef, potatoes, and spices together in a bowl.
4. When the onions are translucent, add contents of the bowl to the skillet and increase to medium-high heat.
5. Stir to combine fully and cook for about 5 minutes until the hash starts to brown.
6. Using a spatula, pat mixture down firmly and cook for 7-10 minutes until it starts to form a crispy crust.
7. Flip the hash by either cutting into sections and turning each or place a plate upon the hash and holding the plate firmly, flip the pan onto the plate then slide the whole hash back into the pan.
8. Cook the other side for 7-10 minutes until hash has a crispy crust.
9. Remove from the heat to a serving platter. Top with the two eggs.
10. Serve hot, season with salt and pepper to taste.
Normally when I prepare pork tenderloin, I make a marinade, meaning it needs to sit in the marinade for several hours or overnight. NOT this one, which makes it very simple. The end result was juicy and very flavourful. We like to remove ours from the oven while it is still slightly pink in the middle, so you need to adjust the timing. This one reached 140 F between 15 and 20 minutes and I removed it from the oven and let it sit about 10 minutes. It was perfectly a little pink inside.
1 or 2 ½ pound pork tenderloins
1 tablespoon oil
2-3 tablespoons fresh lemon, lime, or orange juice (or 1 tablespoon of each)
2 teaspoons Italian seasoning
1 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon smoked paprika (optional but highly recommended)
¼ teaspoon black pepper
1. Preheat oven to 400 degrees and lightly grease a large baking/casserole dish. Pierce tenderloins all over with a fork. Rub oil onto all sides of the meat.
2. Whisk together Italian seasoning, garlic powder, cumin, salt, chili powder, smoked paprika (if using) and black pepper. Sprinkle mixture over tenderloin(s), patting it onto the surface of the meat on all sides. Place in prepared baking dish and drizzle lemon/lime juice over the top.
3. Bake for 25-35 minutes until outside is browned and crispy and centers are cooked through to desired doneness (you can take them out on the early side if you like the centers a little pink).
4. Spoon juices from the dish over the meat. Allow to rest on a cutting board or in the baking dish for 5-10 minutes. Slice into 1-inch pieces. Spoon any remaining juices from the pan over the slices, garnish with fresh chopped cilantro if desired, and serve.
No luncheon meats in the house and the cleaning lady is here today. What to give her for lunch? Penne. Large bag of Kirkland cheese blend. Whipping cream. Onion powder. Parmesan. Panko. Milk. Macaroni and cheese!!!
If you do not have gruyere experiment with another shredded cheese…
Macaroni and Cheese
16 ounces pasta, I had penne
1½ cups panko breadcrumbs
4 tablespoons butter melted or olive oil or canola oil
½ cup parmesan grated
6 tablespoons butter
1 tablespoon minced garlic
⅓ cup all purpose flour
3 cups whole milk
1 cup heavy cream
3 cups cheddar cheese shredded
2 cups gruyere shredded O or whatever shredded cheese you have on hand
1½ teaspoons onion powder
¼ teaspoon paprika
salt and pepper to taste
1. Preheat oven to 350°F. Grease 9×12 casserole dish.
2. Bring a large pot of salted water to a boil. Add pasta. Prepare noodles al dente. Drain, drizzle with oil to prevent sticking and set aside.
3. In a small bowl, combine panko, butter or oil and parmesan. Set aside.
4. Melt butter in large saucepan or Dutch oven over medium heat. Add garlic and sauté 1 minute.
5. Whisk in flour. Whisk continuously until golden, about 1 minute.
6. Gradually whisk in milk and heavy cream until smooth. Whisk about 5 minutes.
7. Add onion powder, paprika and pepper.
8. Remove from heat. Gradually whisk in cheeses until smooth.
9. Fold in pasta. Stir until well combined. Transfer to casserole dish or bake in Dutch oven.
10. Spread panko mixture evenly over the top.
11. Bake approximately 30 minutes or until bubbly and golden brown.
My apologies for not posting last week, as I was undergoing surgery and was convalescing at home as per doctor’s orders. It fell to my spouse to be the chief cook and bottle washer, among providing nursing care! I am back on my feet and back in the kitchen once again!
This weeks recipe is fairly simple, just broccoli and mushrooms as a side dish for some wonderful sausage with spinach and feta (COSTCO). A simple dish to prepare… If I were to make this again, I would add some chopped cooked bacon!
Brussel Sprouts and Mushrooms
1 tablespoon olive oil
1 tablespoon butter
500 grams cremini mushrooms, quartered
1/2 cup onion, diced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 cloves garlic, minced
4 cups Brussels sprouts, trimmed, washed, and halved
1 teaspoon dried thyme
1 teaspoon spicy mustard
4 large eggs, optional*
1. Add the olive oil, butter, mushrooms, onions, salt, and ground black pepper to a heavy-bottomed frying pan or skillet. Over medium heat, cook the mushrooms and onions until the mushrooms have browned -about 15 minutes.
2. Next, add the dried thyme, garlic, sprouts, and mustard. Stir to combine with the mushrooms. Allow the sprouts to sear and caramelize – about 15 minutes.
3. *While the sprouts are cooking, you can fry the eggs, sunnyside-up, if you are adding a fried egg to the top of your serving. Otherwise, skip this step.