Made with eggs, tomatoes, onions, American cheese, hash browns, and 100-percent USDA Choice ground beef, the omelet is topped with both ketchup and mustard . . . oh, and pickle chunks, too
Have corned beef left over from making corned beef and cabbage? (Yes I know, it’s a stretch, but one can hope.) Make corned beef hash! Chop it up and fry it up with boiled potatoes and serve with runny fried eggs for breakfast.
Or don’t wait (hope) for leftovers, making this hash is a good enough reason to make corned beef in the first place.
- 8 cups shaved corned beef
- 8 cups diced cooked potatoes
- 1/2 cup finely diced onion
- 1/4 cup instantpotatoes
- 1 Tablespoon Worchestershire sauce
- Finely chop shaved corned beef.
- Lightly brown diced potatoes in skillet with a small amount of vegetable oil.
- Add corned beef, diced potatoes and diced onion to a steamer pan on medium heat for 10 minutes, stirring occasionally.
- Stir in instant potatoes to absorb free moisture and reduce heat to low for 5 minutes.
- Mix in worchestershire sauce and serve.
The idea of making breakfast sandwiches for a crowd shook up my long-standing belief that frittata was the best party-time egg dish. The wake up call came after one of those endless internet black holes where you wonder what your search term—I landed on this recipe on a website called Shaken Together. When I made it, I lowered the temperature so the eggs retain the softness you like in a scramble but never attain in the oven, added stuff to make it a little heartier (you could add anything you like in a frittata in a 2 to 3 ratio with the eggs), and ended up eating the little squares—with and without toast—for quick breakfasts and sliced on salads.
Makes 1 pan of eggs (for 6 sandwiches of 2 eggs each)
- 12 eggs
- Salt and freshly ground pepper
- A little cream or milk
- 1 cup give or so of add ins (optional): shaved asparagus, peas, any veg really, rendered bacon or prosciutto or pancetta, herbs, melty cheese
- 6 rolls or 12 pieces of toast, for serving (optional)
- Grease a half sheet pan very well (or use a Silpat) and heat the oven to 300°F.
- Crack all 12 eggs in a big bowl, add salt and pepper and the splash of cream, then whisk until well combined.
- Add the other stuff—except cheese—and gently fold until mixed.
- Pour the mixture into the prepared pan.
- Dot with cheese evenly, if using. Bake until the eggs are just set, about 15 minutes.
- Transfer to a cutting board and cut into squares if you’re egg sandwiches. Cut however else for whatever other purpose you’re dreaming up: slivers for salad, rectangles for bigger sandwiches or to-go lunches, and so on.
To make a brûléed egg, simply cut the hard-boiled (or steamed or baked) egg in half and sprinkle it with salt, then top with sugar and torch away. The result is absolutely delicious, like a haute cuisine version of scrambled eggs with maple syrup.