Breakfast/Brunch

Yummy Corned Beef Hash is so Easy

January 15, 2020 by Becky Spoon

When you have leftover Corned Beef you must have Corned Beef Hash! As you all know breakfast is probably my favorite meal and hash is always a favorite when we have leftover meat. However, this hash is the perfect lunch, supper or dinner too.

If you cooked your corned beef with potatoes and carrots, you can use them in this too. I didn’t use those because they were a little mushy, so I used Simply Potato Cottage Fries which was wonderful and I grated carrots so they would cook faster and more evenly with the potatoes. http://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=172659154&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FSimply-Potatoes-O-Brien-Hash-Browns-20-Oz%2F172659154.

Yummy Corned Beef Hash is so Easy

The leftover corned beef was from the weekend and I had cooked it in the Instant Pot, the easiest thing ever. Here’s the link for that recipe: https://the2spoons.com/simple-instant-pot-corned-beef/.

All I did on the hash was to first sauté the carrots and green onions in a little butter and extra virgin olive oil. Then I added my potatoes (which are cooked) and on high heat browned a little before I added my corned beef. After I added my corned beef, I continued to brown pressing down a little to form kind of a patty, making sure though that it doesn’t become mushy.

Yummy Corned Beef Hash is so Easy

Here’s the recipe! If you don’t have leftover corned beef you can use deli corned beef but have them slice thick. You want chunks of the corned beef. I poached eggs which are so easy after you get the hang of it. Perfectly cooked they add a sauce to the dish and bring everything together! Hope you try this recipe and enjoy!

Corned Beef Hash

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Servings: 4 servings

Course: Breakfast, brunch, dinner, Lunch, Main Course

Cuisine: American, Irish

Ingredients Method

Ingredients

2 tbsp butter
1 tbsp extra virgin olive oil
3 carrots grated on your large hole box grater
1 bunch green onions, tops and bottoms
3-4 cups leftover or thick sliced deli corned beef cubed
poached or fried eggs

Method

Add your butter and evoo to a large skillet and heat to medium high. Add your grated carrots, stirring to make sure they don't burn until they are soft. Add your green onions and cook about 2 minutes. Add the cottage fries, combine with the carrots and onions, increase the heat and allow the potatoes to sit and brown on that side. After they have browned, turn them and allow the next side to brown a little. Add your cubed corned beef and continue to cook, pressing down just a little until browned and your corned beef is heated through.
Divide among 4 plates or bowls and top with one or two either fried or poached eggs. Serve with toast, biscuits ore a crusty French bread.
*To poach the eggs, Crack your eggs into a bowl, two at a time. Fill a small saucepan with water about halfway and bring to a boil. Add about a teaspoon vinegar. With a spoon or whisk, stir the water in a circular motion to create a whirlpool and add your first egg, then the second egg. Allow the eggs to cook. They will start to come together. After a few minutes, using a slotted spoon, lift the eggs one at a time so you can feel them for your desired doneness. When done, remove to a kitchen towel or paper towel, then top your hash with the desired amount of eggs per plate.

Delicious Entomatadas for Breakfast or Anytime

January 13, 2020 by Becky Spoon

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Entomatadas are a typical Mexican dish made of a folded corn tortilla which has first been fried in oil and then bathed in a tomato sauce made from tomatoes, garlic, onion, oregano, chile serrano and salt. The recipes for the tomato sauce vary by cook.Wikipedia

Love the sauce on these Entomatadas! Unlike most Mexican sauces whether, authentic from Mexico, Tex Mex or New Mexico style that are made from dried chile or chile powder, this sauce is made from fresh tomatoes and it is so quick and easy but so good!

I love them for breakfast with a sunny side up egg topping them; however, most of the time they are served with rice and beans just like you would enchiladas! Other things you can stuff them with are:

Chicken
Ground Beef or shredded Beef (Brisket would work too)
Refried Beans https://the2spoons.com/pinto-beans-for-refried-beans/
Cooked diced potatoes
Cooked carrots and peas
Spinach
Cheddar instead of Mexican cheese
Roasted corn

With avocado like these:

Delicious Entomatadas for Breakfast or Anytime

I used a Queso Fresco cheese https://amzn.to/2QOGtnN that I crumbled and added chopped onion to for stuffing into the tomato soaked tortillas and to top them. You can use Queso Cotija but it is a little saltier.

The sauce was made from Roma tomatoes and Serrano Chile. It is so good. Other than the chile, which I tamed down the heat by removing the seeds, this is really a light sauce with so few ingredients. Just looking at my photos makes me want to go make some!

I have many Breakfast Mexican dishes on my blog. Here’s a couple you definitely should definitely try: My Fried Egg Quesedillas https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/

and my Breakfast Tostados https://the2spoons.com/yummy-breakfast-tostadas/.

Delicious Entomatadas for Breakfast or Anytime

Let me know what you think of this recipe!

Entomatadas

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Course: Breakfast, brunch, dinner, Lunch

Cuisine: Mexican

Ingredients Method

Ingredients

1 1/1 lbs roma tomatoes
1 serrano or jalapeno (seeded if you like)
2 garlic cloves
1 tbsp vegetable oil
3/4 cup white onion finely chopped
salt to taste
12 corn tortillas
8 oz Queso Fresco, Queso Cotija or farmers cheese crumbled ( Queso Cotija is saltier)
3 tbsp vegetable oil to fry tortillas

Method

Place tomatoes, the serrano or jalapeno pepper, and garlic cloves in a saucepan and cover with water. Cook over medium heat for about 15- 20 minutes until soft.
Mix the 1/4 cup of the onion with the crumbled cheese and set aside.
Once tomatoes and pepper are cooked, place in a blender and process until you have a very smooth sauce.
Heat 1 Tablespoon of vegetable oil in a skillet over a medium high heat. Add the rest of the onion and cook until transparent and slightly browned, about 5 minutes.
Add the tomato sauce to the skillet and cook for about 2 minutes, season with salt, and then turn the heat to low and simmer for about 6-8 minutes.
In a separate skillet, heat the rest of the oil over medium heat and briefly fry the tortillas one by one and place on a plate with paper towels to absorb any excess oil.
Once you fried all the tortillas, dip them one by one into the warm tomato sauce. Make sure to flip the tortilla to cover both sides with the tomato sauce.
Place tortilla on a plate and spoon some cheese and onion mix. Fold the tortilla and proceed with the rest of the tortillas. Once you have all your entomatadas ready, spoon some of the leftover sauce over them and top with more cheese and onion mix.

Delicious Whole Wheat Bagel with Smoked Salmon, Whipped Cream Cheese and Capers

January 11, 2020 by Becky Spoon

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Whole Wheat Bagel with Smoked Salmon and Whipped Cream Cheese

My morning started with this Whole Wheat Bagel with Smoked Salmon, Whipped Cream Cheese and Capers and my most recent Food and Wine Magazine which also has a Salmon/Rice Bowl on it that I have to make this week because it just looks so healthy and fresh, just like this bagel this morning.

I whipped room temperature cream cheese with lemon zest, the juice of one lemon, fresh dill and salt and pepper. Not only did this help it spread much easier, the added ingredients added so much flavor to the cream cheese and the lemon and dill go perfectly with the smoke salmon.

Whole Wheat Bagel with Smoked Salmon, Whipped Cream Cheese and Capers

I used wild Alaska smoked salmon from my local HEB, but you can use your preferred choice. You may even want to smoke your own salmon. Here’s a link for what I used: https://www.heb.com/product-detail/h-e-b-select-ingredients-alaskan-wild-smoked-sockeye-salmon/2234573. I used Capote Capers and they are the really large capers. Here’s a link for those: https://amzn.to/2tMtTN0.

This Avocado Toast with Poached Salmon may be another recipe you’d like with Salmon for breakfast: https://the2spoons.com/avocado-toast-with-poached-salmon/.

Whole Wheat Bagel with Smoked Salmon, Whipped Cream Cheese and Capers

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Servings: 4 servings

Course: Breakfast, brunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

4 bagels, toasted (I used whole wheat)
1-2 4 oz package of smoked salmon
8 oz cream cheese, room temperature
zest of one lemon
juice of one lemon
1-2 tbsp fresh dill, chopped
salt and pepper
capers
red onion, thinly sliced

Method

Combine the cream cheese, lemon zest, lemon juice, fresh dill and a pinch of salt and pepper to the bowl of your food processer and pulse until combined and smooth. Adjust salt and pepper if needed.
Toast your bagel. Top each bagel with a generous amount of the whipped cream cheese, slices of smoked salmon, thinly sliced red onion and finally lots of capers. Serve with more lemon slices if you like. Enjoy!

Easy Brisket Breakfast Burritos

January 2, 2020 by Becky Spoon

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These Brisket Breakfast Burritos are loaded with cheesy scrambled eggs, hashbrowns, leftover brisket, refried beans and pico de gallo. All rolled up in a large flour tortilla, these are delicious!

I used the leftover smoked brisket from the other day, which is absolutely perfect in these burritos! It adds a smokiness and really? How much more Texan can you get than burritos and brisket? Here’s a link for my smoked brisket: https://the2spoons.com/the-best-awesome-smoked-brisket/.

If you don’t want to smoke a whole brisket, pick up a pound from your favorite BBQ joint! We have them everywhere in Texas. There are good choices in local grocery stores; however, I prefer the freshly smoked from a local smoke shop than the grocery store selection, but still, the grocery store selection is good!

My refried beans were from scratch. So to make the most perfect beans, in my onion, make them in your Instant Pot. Soak the pintos the night before in enough water that they are completely covered and a little more because they will double in size.

Then set the Instant Pot on the bean mode. When the time has lapsed The next day I add lard (yes lard) because it makes the absolute best original style Mexican pinto beans especially for refried beans. I go ahead and add salt. I then do the quick release to test for doneness. If they need a little more I go an additional 10 to 15 minutes in the Instant Pot.

To make the refried beans I start a little oil in a saucepan. Then I scoop out ladles of the beans and mash them with a masher designed specifically for making refried beans. If you don’t have one, here’s a link: https://amzn.to/37tAxWP. I love this thing! Best $8.00 I’ve ever spent!!

Here’s a link for the refried beans: https://the2spoons.com/pinto-beans-for-refried-beans/. Pico de Gallo? Here you go: https://the2spoons.com/fresh-and-simple-pico-de-gallo/.

Easy Brisket Breakfast Burritos

I love to wrap these burritos in foil, then wrap them in this colorful sandwich wrap paper I buy online. I use this for wrapping sandwiches, burgers, lining serving baskets and of course, these burritos: https://amzn.to/2rS8ZLK.

Here’s the simple recipe, which is more of an instruction for these breakfast burritos! Enjoy!

Smoked Brisket Breakfast Burritos

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Servings: 2 servings

Course: Breakfast, brunch, Main Course

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

4 slices Smoked Brisket (here's my link but you can use any smoked brisket https://the2spoons.com/the-best-awesome-smoked-brisket/)
1/2-3/4 cup Refried Beans (here's my link but you can use any refried beans, canned is fine (https://the2spoons.com/pinto-beans-for-refried-beans/)
2-3 eggs
greated cheddar cheese
1 cup hashbrowns (homemade, frozen or fresh like Simply Potato)
pico de gallo (https://the2spoons.com/fresh-and-simple-pico-de-gallo/)
2 burrito size flour tortillas
salt and pepper for the eggs
1 tbsp butter for eggs

Method

Slice the brisket, warm if it's cold and set aside. Grate your cheese for the scrambled eggs. Heat your refried beans. Prepare your Pico De gallo.
Heat a large skillet or griddle to heat your flour tortillas. Meanwhile, beat your eggs, add a little salt and pepper and scramble in skillet with the melted butter. Add the cheese to the eggs while scrambling. Remove from the heat and set aside.
To assemble: Heat your flour tortilla by flipping back and forth on a heated griddle or a large skillet. Lay on a flat surface. In the middle of the tortilla, leaving room to fold on each side, apply a layer of refried beans. Then in strips…add the brisket, then the cheesy eggs, then the hashbrowns, and lastly a strip of the pico de gallo.
Fold each side in, then start rolling, tucking to make a tight roll, making sure the sides are secure, until the burrito is complete. Wrap in foil. I like to half, but serve anyway you want. Serve with your favorite salsa, more pico if you want, some sour cream and guacamole. Enjoy!

Easy Texas Smoked Brisket Breakfast Tacos

December 28, 2019 by Becky Spoon

Just look at this Texas Smoked Brisket Breakfast Tacos! Wow! So pretty and so delicious. Corn tortillas are topped with refried beans, then cubed fried potatoes, a couple of slices of smoked brisket, a fried egg and either pico de Gallo like I made or your favorite salsa!

Just like anything you too with a sunny side up egg, a sauce is created by the runny yellow. If you don’t like a fried egg, switch to a scrambled egg! We do both, but I wanted a fried egg this morning.

Easy Texas Smoked Brisket Breakfast Tacos

I used leftover smoked brisket that I had smoked. Here’s the link if you want to smoke your own: https://the2spoons.com/the-best-awesome-smoked-brisket/.
Don’t want to smoke you’re own? Then buy a pound of your favorite smoked brisket from a local BBQ joint. There is even good smoked brisket in the local grocery stores in Texas.

I made homemade refried beans and here’s my recipe: https://the2spoons.com/pinto-beans-for-refried-beans/. And, I topped with my homemade Pico De Gallo which I love for the freshness! Just adds so much to the dish! Here’s the link for the pico: https://the2spoons.com/fresh-and-simple-pico-de-gallo/.

The potatoes can be either potatoes you make by dicing a large of couple of potatoes into cubes or a frozen cubed hash brown potatoes like Ore-Ida makes. https://www.walmart.com/ip/Ore-Ida-Southern-Style-Diced-Hash-Brown-Potatoes-32-oz-Bag/10794791.

Not sure this is really a recipe or just an instruction, but here goes! You have to try these brisket breakfast tacos.

Texas Smoked Brisket Breakfast Tacos

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Servings: 2 Servings

Course: Breakfast, brunch

Cuisine: American, bbq, Texmex

Ingredients Method

Ingredients

2 White corn or flour tortillas
4-5 Slices Smoked brisket
1 Cup Refried beans see link in body of post or canned
1 1/2-2 Cups Cubed hashbrowns
2-4 Eggs Either fried sunny side up or scrambled
2 Tbsp Butter for cooking the eggs
Pico de Gallo or salsa See link in body of post

Method

Heat your brisket and keep warm. Cook your potatoes and keep warm. Do the same with your refried beans, heat and keep warm.
Heat your tortillas while you’re frying your eggs. Cook your eggs to desired doneness sunny side up or scramble.
To assemble: place a tortilla on a plate. Top with the divided refried beans. Top with the Hashbrowns, then the slices of brisket. Finally, top with the egg or eggs and the salsa or pico de Gallo.
I didn’t but you can add cheese or even Queso. Enjoy!

Love New Mexico Red Chile Huevos Rancheros

December 12, 2019 by Becky Spoon

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The first thing I thought about this morning were the New Mexico Red Chile Enchiladas we had last night and needed a repeat for breakfast! These New Mexico Red Chile Huevos Rancheros were a perfect solution!

Corn tortillas dipped in the hot red Chile sauce, a little oil, topped with grated cheese and a little onion, finished with a fried egg was just perfect! I can’t think of anything better or more satisfying than these New Mexico Red Chile Huevos Rancheros for breakfast on this cold, rainy morning in December!

Love New Mexico Red Chile Huevos Rancheros

This Red Chile Sauce was from dried New Mexico Red Chile Powder. I order mine on-line. There’s a few different sources but if you have Amazon Prime and want to use your free shipping, here’s a link for you: https://www.amazon.com/Loma-Vista-Mexico-Powder-Bundle/dp/B07TYKS829/ref=sr_1_9?keywords=made+in+mexico+chile+powder&qid=1576117673&sr=8-9.

Loma Vista New Mexico Red Chili Powder Bundle - 1 each of MILD and HOT bags (8 Ounces each)

My local HEB has dried New Mexico Red Chile powder in the bulk section where you can get healtth foods, nuts and other things.

Love New Mexico Red Chile Huevos Rancheros

Here is the recipe for another favorite, Breakfast Burritos using the red Chile sauce: https://the2spoons.com/fried-breakfast-burrito-new-mexico-red-chile/. It is a burrito stuffed with all kinds of good stuff, rolled up, pan fried, then sauced with New Mexico Red Chile Sauce! So Good!

Here’s the recipe for the Huevos Rancheros with Red Chile!! Enjoy!

New Mexico Red Chile Huevos Rancheros

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Servings: 2 servings

Course: Breakfast, brunch, Main Course

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

For the Sauce

3 tbsp olive oil or shortening
1/2 cup New Mexico Hatch Red Chile Powder (This is the preferred and it's a little different than other Chile powder, but if you don't have make it with regular chile powder)
2 tbsp flour
2 cups chicken broth or water
1 tsp salt
1/2 tsp pepper
1/4 tsp cumin
1/2 tsp garlic powder
1/2 tsp Mexican oregano (if you don't have Mexican Oregano you can omit)

For the Huevos Rancheros

1 cup Recipe Red Chile Sauce
1/2 pinto beans (canned or homemade)
4 corn tortillas
1/2 cup grated chedda4 cheese
2-4 eggs

Method

For the Red Chile Sauce

Melt the shortening, blend in flour and cook flour until light brown, approximately 4 minutes. Add Chile Powder and blend. Have your skillet or pan at moderate heat as chile burns easily. Blend in the chicken broth or water. Cook to desired consistency. Add Salt, pepper, cumin, garlic powder, Mexican oregano according to taste.

To assemble the Huevos Rancheros

Have your red Chile heating in one pan and in another skillet with a little oil heating.
Warm your pinto beans and grate your cheese. Set aside.
Dip a tortilla into the oil, then the red chile, allowing the excess to drip off. Place one chile dipped tortilla on each place. Top with some of the pinto beans and a little grated cheese. Repeat the process with the remaining tortillas and stack on top of the pintos and grated cheese.
In a separate skillet heat a little vegetable oil. Add your eggs to the pan. Cover the skillet. After about a minute, reduce the heat to a simmer. Let the eggs cook for about 3 minutes. When done, the whites should be firm and the yolks should be runny.
Place the eggs on top of the tortillas, then add grated cheese, a little salt and pepper, another drizzle of the red chile and top with the remaining grated cheese.
I serve this with hash browns and fresh avocado! So delicious! Enjoy!