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Breakfast/Brunch

Scrambled Eggs with Potatoes and Harissa

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I’m still cooking Mediterranean this morning with this breakfast dish. If you haven’t tried Harissa, you must.


It is a fiery North African paste that is orangey-red in colour. It’s a mixture of peppers, dried red chillies, garlic, caraway seeds, ground cumin and coriander, tomato purée, salt and olive oil. It can be used as a condiment or as an ingredient in cooking and provides a real boost!

Here’s a picture so you’ll know what to look for. I found it at HEB, you can find it at Whole Foods and other grocery stores that sell a good variety of foods and it may be in a jar.

If you can’t find Harissa you can make it with 6 tablespoons extra virgin olive oil, 6 garlic cloves minced, 2 tablespoons paprika, 1 tablespoon ground coriander, 1 tablespoon ground dried Aleppo pepper, 1 teaspoon caraway seeds, and 1/2 teaspoon salt. Combine in a bowl and microwave until bubbly, about a minute, stirring halfway through. Cool to room temperature. Harissa is great on vegetables , eggs, meats, soups and even sandwiches.

More cooking from Mediterranean inspired recipes! This recipe is light with just using very little extra virgin olive oil, steaming the potatoes and the Harissa and cilantro adding so much flavor. I love this! Here’s the recipe.

This recipe is light with just using very little extra virgin olive oil, steaming the potatoes and the Harissa and cilantro adding so much flavor. I love this! Here’s the recipe.

Scrambled Eggs with Potatoes and Harissa

Print Recipe
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 Tbsp Extra virgin olive oil
  • 8 Oz Red potatoes, unpeeled,cut into 1/2 inch pieces
  • 8 Oz Cremini mushrooms, button are fine too, halved if small or quartered if large
  • 1/2 Onion, chopped fine
  • 1/2 Cup Plus 2 tablespoons water
  • Salt and pepper
  • 1 Garlic clove, minced
  • 12 Large eggs
  • 2 Tbsp Harissa, plus extra for serving
  • 2 Tbsp Cilantro, fresh and chopped

Method
 

  1. Heat 2 tbsp oil in 12 inch non stick skillet over medium heat until shimmering. Add potatoes, mushrooms, onions, 1/2 cup water and 1/4 teaspoon salt. Cover and cook, stirring occasionally until vegetables are softened, 8 to 10 minutes. Uncover and continue to cook, stirring occasionally, until evaporated and potatoes are golden brown. Stir in the garlic and cook until fragrant. Transfer to a bowl and cover to keep warm. 
  2. Beat eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons water together with fork in a bowl until thoroughly combined and mixture is pure yellow. 
  3. Wipe skillet clean with paper towels and heat remaining 2 tablespoons oil. Add the egg mixture, constantly scraping the bottom and sides of the skillet until eggs begin to clump, 1 1/2 to 2 minutes. 
  4. Reduce heat to low and gently and constantly fold eggs until clumped and slightly wet. Off the heat gently fold in potato mixture. Drizzle with the harissa and sprinkle with cilantro. Serve immediately, passing extra harissa. 

Banana Buttermilk Pancakes with Butter Pecan Syrup

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I love Buttermilk Pancakes! Maybe it’s the slight tartness from the buttermilk, or maybe its just this recipe that is sweet and salty. Regardless, they are delicious!

I had some bananas today I wanted to use so I mashed one and added to the batter, then chopped a little and added a more on top.

If you don’t have a good buttermilk recipe, you need this recipe! You don’t need to add bananas or anything….they are perfect with butter and your favorite syrup!

Banana Buttermilk Pancakes with Butter Pecan Syrup

Print Recipe
Prep Time 10 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

For the Pancakes
  • 2 cups all purpose flour
  • 3 tbsp sugar
  • 3 tsps baking powder
  • 1 1/2 tsp baking soda
  • 1 1/4 tsp salt
  • 2 1/2-3 cups buttermilk
  • 2 eggs, large
  • 3 tbsp butter, melted
  • 1 banana, mashed
  • oil or butter for your gridlde
For the Butter Pecan Syrup
  • 2-3 tbsp butter
  • 1/2 cup pecans, chopped
  • 1 1/2 – 2 cups syrup, or as needed

Method
 

For the Pancakes
  1. Whisk all the dry ingredients together in a large bowl.  Make a well and add the buttermilk, the eggs, the mashed bananas, and the melted butter.  Combine the ingredients.  the batter will be a little lumpy.  
  2. Heat a griddle to hot, but not smoking.  melt butter or apply some oil to your griddle and add 1/4 to 1/2 cup batter to your hot griddle. Add a couple of slices of banana if you like.  Cook until bubbles have formed and holes start to appear.  
  3. Turn the pancakes and tet them briefly brown on the other side.  This won’t take long because they are mostly cooked when you turn them.  
  4. As you remove the pancakes add a pat of butter.  If you are making several put them on a sheet pan into a warm oven.  Top with the Butter Pecan Syrup.  
For the Butter Pecan Syrup
  1. Melt the butter in a saucepan.  Add the chopped pecans and let them cook just about a minute in the butter.  You don’t want to burn them or the butter.  Add the syrup and just heat through.  You may need more syrup depending on how many you are serving.  Bon Appetite! 

Easy Leftover Prime Rib Roast Hash

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Jump to Recipe
Rib Roast Hash
Hash

This leftover prime rib roast hash is the best! Breakfast is undoubtedly the favorite meal of the day for the 2 Spoons. Because of that, I’m constantly trying to add new recipes to shake things up a bit and hash is one of those recipes we love. Add a couple of sunny side up eggs! You’re set!

Rib Roast Hash
Hash

This morning was easy because I had this leftover roast from the holidays and I definitely wanted to use it in a recipe. (Who lets Prime Rib or a Rib Roast go to waste?)

Rib Roast Hash
Hash

I fried some potatoes with onions and peppers, then I added the cubed roast and heated it through. Add lots of black pepper, salt to taste and fresh thyme!

Leftover Prime Rib Roast Hash

Rib Roast Hash
Hash

How to Make Breakfast Hash Out of (Almost) Anything?? Look at this simple link from Epicurious: https://www.epicurious.com/expert-advice/how-to-make-breakfast-hash-without-a-recipe-article/amp.

Here’s the steps mentioned:

CHOOSE THE MAIN MEAT

Leftover cooked meat or poultry are natural beginnings for hash. If you can shred it, you can hash it. Corned beef, carnitas, brisket, duck confit, roast chicken, and turkeyare all perfect for hash. Don’t have any of that on hand? Use bacon or sausage (fresh chorizo is always a favorite of mine).

Fry the meat in a large skillet with a bit of oil until hot and crisped, then transfer it to a plate with a slotted spoon, leaving any fat or juices in the skillet for the next step. (Not eating meat? Jump straight to the next step.)

ADD ONE TYPE OF ALLIUM AND ONE KIND OF POTATO

Onion, leek, pearl onion, or shallot: take your pick of allium and dice it. (You don’t even need a whole onion—this is the perfect time to use up that half onion leftover from another meal.) Next, pick a potato (or two). Any kind of potato, sweet potato, or yam will work. Don’t bother peeling it—just chop it into rough 1/4-inch cubes (consistency of size is more important than the size itself).

If you have rendered fat in your skillet, get it nice and hot and toss in the diced allium and potato. If you don’t have rendered fat, cook the vegetables in olive oil, canola oil, bacon fat, or ghee. Season the potatoes and onion with salt and cook over medium-high heat, keeping them in a single layer and stirring often, until the potatoes are crisp on the outside and soft on the inside.

ADD OTHER VEGETABLES

Meat and potatoes may be the foundation of hash, but don’t miss the opportunity to add some extra veggies. This is where those leftover sautéed mushrooms you have sitting in the fridge come in, or that single ear of grilled corn on the cob leftover from the weekend’s cookout, or that big bunch of kale you need to make a dent in. 

Bell peppers, carrots, spinach, and even fenneland apples are all great, too. Chop them up, stir them into the potatoes and onions, and cook just until the greens are wilted and the veggies are hot. (If you’re adding raw veggies that may need more cooking time, such as carrots or fennel or bell peppers, you may want to sauté them on their own in a separate skillet while you cook the potatoes and onions, or just cook everything a little bit longer.)

Add the meat back into the mix, give it a stir and a taste, and adjust the seasoning. This is also the time to add some spices and fresh herbs.

PUT AN EGG ON IT

Sometimes I cook my eggs right in the hash. Sometimes I like to cook them on the side. (I prefer a soft-boiled 5-minute egg.) Do whichever you prefer, but know that if you cook them right in the hash, you’ll have one less pot to wash. To do that, make a couple little nests in the hash and crack an egg into each. Slide the skillet into a hot oven and bake until the eggs are just set, or cover the skillet with a lid and continue cooking until the eggs are set.

Easy Leftover Prime Rib Roast Hash

Here’s my simple recipe! Just like the article says, you can add almost any meat, some cubes potatoes, onions and you have the base of a great hash!

Want another hash recipe for breakfast? Try this: https://the2spoons.com/hearty-smoked-chicken-hash-and-eggs/.

Leftover Prime Rib Roast

Print Recipe
Servings: 2 Servings
Course: Breakfast, brunch, dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 Cups Leftover prime rib cubed
  • 1/2 Onion, diced
  • 1/2 Green pepper
  • 2 Potatoes, diced
  • Vegetable oil for frying
  • 2-4 Eggs cooked sunny side up or to your liking
  • Salt and pepper to taste
  • Fresh thyme or other fresh herbs if desired

Method
 

  1. Heat a skillet over medium heat and cook the potato, onions, and peppers until tender and browned.
  2. Add the cubed prime rib or other meat of your choice . Continue to cook until heated through. 
  3. Plate the hash, fry a couple of eggs to your liking, top the hash with your eggs and ENJOY!! 
Smoked Chicken Hash and Eggs
Smoked Chicken Hash and Eggs
Rib Roast Hash
Rib Roast Hash
Rib Roast Hash
Rib Roast Hash

Mushroom, Pancetta and Shallot Quiche

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Mushroom, Pancetta and Shallot Quiche

Mushroom, Pancetta and Shallot Quiche

I love a quiche and this is so good with the mushrooms and pancetta.  I like to make the individual in small tart tins, but you can make this recipe the same in a regular size pie plate.  
Not only is this good for breakfast, lunch or dinner, it’s a great recipe for the holidays for brunch.  Serve with fresh fruit, your favorite juice, a side of hashbrowns, and you are all set.
Cowboys really do love quiche! 
Print Recipe Pin Recipe
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 oz pancetta, diced (you could use 3-4 slices bacon)
  • 1 tbsp butter
  • 4 shallots sliced, 1 reserved for topping after the quiche is out of the oven
  • 8 oz button mushrooms (you could use baby bella)
  • 1 tsp fresh thyme
  • 1 tbsp fresh sage, optional
  • 6 eggs
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cup Bella Capra goat cheese or other goat cheese you could use gruyere or other swiss
For the crust
  • 1 prepared pie crust, store bought or your favorite recipe

Method
 

For the pie crust
  1. Preheat the oven to 425 degress F.  In a deep dish pie pan, add your crust.  Prick the bottom and sides with a fork.  Line with foil or parchment and fill with pie weights, beans or rice.  Par bake for 10-12 minutes until it’s lightly browned.  
For the Filling
  1. Cook the pancetta in a skillet on medium low allowing it to render and cook to almost crisp. Remove and set aside. Keep the rendered oil.
    Increase the heat to medium and add butter to the oil left in the pan. Add the shallots and stir frequently until caramelized, approximately 12 minutes. Remove from the heat and set aside with the pancetta.
    Add olive oil to the same pan and cook the mushrooms until soft. Turn off the heat and toss with the pancetta, shallots and herbs with a pinch of salt and pepper. 
    Layer the bottom of the par baked crust with about half of the cheese and then half of the mushroom mixture.  
    In a large mixing bowl, beat the eggs and dairy and seasoning until frothy.  Pour the custard about 3/4 of the way up the shell and add the remaining filling, top with cheese and place in the oven.  
    Bake at 325 degrees F for about and hour and 15 minutes.  The top should be golden, firm to the touch with the slightest giggle.  Let it rest for about 15 minutes.
    Top the quiche with the remaining shallots and slice into 8 serving pieces.
    Bon Appetite! 

Pork Roast Hash

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Pork Roast Hash

When I was growing up my Mother would make hash with leftover pot roast that she added to fried potatoes and onions. When the potatoes were soft and everything had browned a little, she would add the leftover roast gravy! It was delicious! 
With that memory embedded in my mind, I still make hash and love it as much today! 
There’s something about hash! It’s warming, it’s comfort food at its best! It is a recipe to use those leftover pieces of meat, whether it be pork roast, beef roast, smoked sausage, chorizo, steak, brisket, on and on! The ideas are endless! 
I hope this recipe sparks memories of similar dishes from your childhood, or just a new recipe you’ll love!! 
It is perfect for breakfast, lunch or dinner. I’ve added peppers, jalapeños, fresh corn.. sides with avocado and corn tortillas. 
Print Recipe
Ingredients Method

Ingredients
  

  • 1-2 Cups Leftover meat (pork or beef roast, smoked sausage , brisket , steak, chorizo ) cubed
  • 1/2 Onion, diced
  • 1/2 Green pepper
  • 1/2 Red pepper
  • 1 Ear fresh corn, cut off the cob
  • 1 Large potato, diced
  • Vegetable oil for frying
  • 2-4 Eggs cooked to your liking

Method
 

  1. Heat a skillet over medium heat and cook the potato, onions, and peppers until soft. 
  2. Add the meat of your choice along with the corn. Continue to cook until browned a little and heated through. 
  3. Plate the hash, fry a couple of eggs to your likening, top the hash with your eggs and ENJOY!! 
  4. Heat a couple of tortillas or have toast or biscuits on hand. 

Pan Fried Breakfast Burrito

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Breakfast burritos
Breakfast burritos

We love New Mexico Style Mexican food and our beloved TexMex! Haha! We really do. Maybe it’s because we live in Texas and have some of the best Mexican food around!

These breakfast burritos are fried in a little oil, then topped with Red Chile and cheese! These are favorite of ours! They are loaded with eggs, sausage, and cheese and served with fresh avocados! So good.

You can use your favorite red chile auce or here’s my red chile recipe. Http:://www.the2spoons.com/new-mexico-red-chile-sauce/

If you use store bought red chile we like Hatch Red Chile Enchilada Sauce. https://www.hatchchileco.com/recipe/red-chile-beef-enchiladas/

Pan Fried Breakfast Burrito

Breafast Burritos
Breakfast Burritos

These burritos can be made ahead and frozen for later use. Make the burrito to the point before you would fry them. Wrap in saran wrap, stick in your freezer and thaw in your refrigerator the night before for a delicious breakfast.

I like to serve this with fresh avocado or fresh made guacamole. Serve with a lime for squeezing over the burritos! Enjoy!

Breakfast burritos

Pan Fried Breakfast Burrito with New Mexico Red Chile

We love burritos in the Spoon household especially for breakfast and as in this case fried and topped with either New Mexico Red Chile or Green Chile, or both for Christmas.  
These are stuffed with potato, sausage, and cheese…a little of the sauce and absolutely melt in your mouth.  You will have to make these! 
This recipe is for 2 but you can double, tripple, it all works well.  It is not a complicated recipe so a little more of this or that won’t hurt.  
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 slices of breakfast sausage
  • 1 medium potato, diced
  • salt and pepper
  • 2 large eggs
  • 1/2 cup cup cheddar cheese
  • 2 flour tortillas (I used the precooked ones)
  • oil for frying the burrito
  • 1 cup New Mexico Red Chile (see http:/www.the2spoons.com/2454-2/

Method
 

  1. Fry the potatoes in a little oil until soft.  I use a non stick skillet that I hardly add any oil.  I heat the oil, add the potatoes, when they start to fry I reduce the heat to simmer and add a lid.  When they are soft I remove the lid and brown a little.  
  2.  I push the potatoes to one side and add the sausage to the same skillet, cooking it until it has browned.  
  3. Combine the potatoes and sausage when done and set aside. 
  4. Using the same skillet, add your eggs.  
  5. You don’t want to over cook your eggs as you are going to stuff them in the burrito and fry for a few minutes.  
  6. Add cheddar cheese to the eggs and immediately remove from the heat.  
  7. Cook your flour tortillas in a hot skillet until they are puffed and lightly browned being careful not to crisp them.  You want them to be soft so they will be easy to roll.  
  8. Remove the tortilla to a work surface and add the potatoes and sausage, top with the eggs and cheese.  
  9. Add about 2 teaspoons red chile to the top.  
  10. Roll the burrito by folding in each side, then starting from the side closest to you rolling and tucking as you go.  Don’t worry if they are a little messy…but try not to overfill because that will splatter in the oil when you put them in.  I slightly put a toothpick in the end that will help keep it sealed until that side can brown.  
  11. Brown the burrito on all sides turning frequently.  This will only take a few minutes and you don’t want to over cook them.  
  12. Heat your broiler in you oven, or you could use a toaster oven.  Place the burrito on the plate you are using.  Ladle about a 1/4 red chile over the burrito as shown in the photograph, top with a little cheese.  Place under the broiler and allow the cheese to melt.  
    Breakfast burritos
  13. Serve with some avocado on the side if you want to lighten the dish up, lettuce and tomatoe would be great, as would pico de gallo!  Enjoy!