Posts tagged corned beef

Breakfast for Dinner! (and a Review)

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Corned Beef Hash (Adapted from a recipe on Chubby Hubby)
Since we had tons of corned beef and potatoes from Monday we decided to add corned beef hash to today’s menu.  The original recipe had yellow mustard for which we substituted vinegar, because my husband has an allergy to mustard seed. And, we replaced the creme fraiche with sour cream, out of not having any fancy stuff in the house, and the beef stock with water, to cut down the sodium.

2 Tbsp vegetable oil
1 Tbsp butter
1 large onion
3 1/4 c corned beef
2 1/4 c potatoes
1 cup water
2 Tbsp sour cream
2 tsp white vinegar
1 tsp Worcestershire sauce
pinch of sugar
salt and pepper, to taste

Finely dice your corned beef and your onion.  If you need, peel your potatoes and either steam or boil them until fairly firm. (We just chopped up our leftovers)

Heat the oil and butter in a very large skillet over medium-high heat.  Saute your onions until soft.  Then mix in the potatoes, beef, water, sour cream, vinegar, sugar and Worcestershire sauce.  Add pepper and salt to taste.  Note that as the corned beef hash cooks, it will become a little more savoury, so go easy with the salt.  Lower the heat and cover your pan.  Let cook for 5 minutes, uncover, stir and cover again for another 5 minutes.  Raise the heat to medium and cook uncovered until all the liquid has evaporated or has been absorbed, stirring every minute or so.  Then raise the heat to medium-high and cook until crusts begin to form on the hash.  Stir, frying various parts of the hash to your own preference.

We served ours topped with fried quail eggs. (5 quail eggs = 1 large egg) So that you don’t break the yolks on your quail eggs carefully cut the top of the shell off with a sharp knife and then pour contents into a pan. (I’ve fried them in a metal ladle and an AEbleskiver pan before, just make sure you grease them with oil first to avoid sticking.)

AEbleskiver with Cardamom (from AEbleskiver and More: A Sampling of Danish Recipes)

3 eggs, separated
2 cups milk
1 1/2 cups flour
2 tsp baking powder
1 Tbsp sugar
1/2 tsp salt
1/4 tsp cardamom
2 Tbsp melted butter
oil or shortening for baking

Beat egg whites until stiff; set aside. Beat egg yolks. Add milk. Sift dry ingredients together and add to liquid mixture. Add the melted butter and fold in beaten egg whites. Pour a generous amount of oil into holes of aebleskiver pan and heat; fill with batter and bake until edges and bubbly. Turn and continue until evenly browned and fork inserted in center comes out clean. Sprinkle with powdered sugar.

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On television, you may have seen the commercials for the Pancake Puffs. My kids wanted me to get one so that they could have puffs for breakfast, but $19.95 + s&h ($14.99 + s&h more if you want the chef’s upgrade) wasn’t what I wanted to spend money on.

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My husband and I were at Bed Bath & Beyond (and let me tell you they are stocked with Beyond), but they do have the pancake puff pan and chef upgrade for $19.99, so we picked one up and I love it. My kids even tried cornbread puffs because they were round. They keep asking when we can make brownie puffs.

The thing is that I found out about that these clever little “puffs” and the pans that you need to make them in are an old Danish custom called Æbleskiver. Amazon.com even sells the pans and a few Danish recipe books.

So, if you’re out at BB&B, and you’ve been curious, I recommend the set. It’s seasoned cast iron, good quality and it comes with a few neat-o items:
• Gourmet Flavor Filler
• Sugar Shaker
• Pastry Brush
• Professional Handle Cover (really handy to have, we use it with our other cast iron, as well.)
• 1 Year Supply of Flippling Sticks

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