Crispy Hash & Eggs Breakfast Skillet

 Corned Beef Hash & Eggs 

  

 I love this breakfast!  Sometimes, I get a craving for it and I will take a few shortcuts just to hurry up and get it on the table. This time I simply opened a can of corned beef hash in a can and added some packaged hash brown diced potatoes to it. I fried it up nice and crispy. That crispy corn beef hash topped with perfect sunny side up eggs and a side of toast for dipping that rich glorious yolk. Oh, my goodness, it’s just so good! 

 

 

 

 

 

 

 

 

 

 

 

 

 

Crispy Hash & Eggs Breakfast Skillet

1 package (32 ounces) frozen cubed hash browns 

1-1/2 cups chopped onion

2 tablespoons olive oil

2 tablespoons butter

1 can corned beef hash

1/2 teaspoon salt

4 large eggs

Salt and pepper to taste

 

Add your oil and butter to a large skillet.  Fry the potatoes and onions over medium high heat until potatoes are browned and onion is tender. Stir in the corned beef and add salt and pepper to taste.  Using a spatula, pack it down firmly to form a solid cake on bottom of skillet.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook, undisturbed, for 4 minutes, then, with the spatula, invert the hash, a portion at a time, and pat down tight in skillet. Repeat the process every minute or two until the potatoes are thoroughly cooked and crisp… about 8 minutes longer.

 

 

 

 

 

 

 

 

 

 

 

 

Make 4 wells in the hash browns. 

 

 

 

 

 

 

 

 

 

 

 

Break one egg into each well. Sprinkle with salt and pepper. 

Cover and continue to cook on low heat until eggs reach desired doneness.  I like my yolks runny for toast dipping but my whites must     be set and solid. 

 

 

 

 

 

 

 

 

 

 

 

 Remove from skillet and garnish with parsley and chives.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Oh, my goodness...I could eat this morning, noon and night! 

 

 

Photography is the property of and copyrighted to Welcome Home.

Croissant Breakfast Cups

 

 What to do with those leftover croissants I had from this past week?  I decided to make a buttery nest in a muffin pan and they turned out delicious!  The croissant is buttery, the egg cooked just right and of course there’s cheese…. Yum. Oh that warm and buttery toasted croissant make my dish both creative and delicious, if I might say so myself. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Croissant Breakfast Cups

 

3 large fresh bakery croissants, halved

6 large eggs

½ cup shredded Gruyere or Swiss cheese (or any cheese you like)

½ cup diced ham (or use bacon or sausage)

Salt and black pepper, to taste

Fresh parsley or chives (optional, for garnish)

Preheat oven to 350°F.  Lightly grease or spray a muffin tin. Then line them with cupcake liners.

 

 

 

 

 

 

 

 

 

 

 

Slice croissants in half and cut the pointed tip off each end. This will help them sit evenly in the muffin tin. 

 

 

 

 

 

 

 

 

 

 

 

Gently press the centers to form a shallow “bowl” that fits into the muffin cups. You can use your fingers to shape into a cup or use a glass to press inside the cup.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Crack one egg into each croissant half, then sprinkle with salt and pepper and top with cheese. If you want a runny yolk leave as is. If        you want your egg scrambled, first mix the egg in a bowl and then pour into each cup. Place diced ham on top of each egg in each cup.  If you are adding ham to a beaten egg, use a small spoon to mix the ham into the egg in each croissant cup. Add a sprinkle of cheese.

 

 

 

 

 

 

 

 

 

 

 

 

 

 Bake between 20 and 25 minutes, or until eggs are set and cheese is melted and bubbly. 

  

 

 

 

 

 

 

 

 

 

 

 

Garnish with fresh herbs and serve warm.

 Photography is the property of and copyrighted to Welcome Home.

Strawberry Cream Cheese Biscuits

Strawberry Cream Cheese Biscuits

 

You like quick?  How about easy? Got to be delicious right?  And impressive in case you want to serve guest.  Then you are looking at the right recipe.  My Strawberry Cream Cheese Biscuits are so fast and absolutely wonderful.  Remember when you used to put strawberry jam and butter on your biscuits?  Well this is a step above with strawberry pie filling and cream cheese.  OMG these are good! 

And did I say easy?

 

 Strawberry Cream Cheese Biscuits

 1 can Pillsbury Jumbo biscuits (Not layers)

1 cup strawberry pie filling

1 tub spreadable cream cheese

1/2 cup butter melted

Powdered sugar

 

Open biscuit dough and separate them on your counter or work surface.   

 

 

 

 

 

 

 

 

 

 

 

 

 

Flatten out the dough to round disc shape. Add a teaspoon of pie filling to the center of the dough.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add a dollop of soft cream cheese

 

 

 

 

 

 

 

 

 

 

  

 

 
Pull up the sides of the dough and pinch.  Then pull up the opposite side folding over as you go. Continue pulling up all sides and pinch in the middle to bring it together.

 

 

 

 

 

 

 

 

 

 

 

 

 

Continue to pull up the side and form a ball. Spray and line a baking sheet and add dough making sure they are not touching.

 

Bake for about 12-14 minutes until golden brown.

 

 

 

 

 

 

 

 

 

 

Sprinkle with powdered sugar.

 

So easy.  So good!

 

Photography is the property of and copyrighted to Welcome Home.

Crock Pot Pork Shoulder with Gravy

 

 

 

 

 

 

 

 

 

 

 

OMG…. Melt in your mouth tender. Gravy so good you could drink it from a straw. Seasoned just right and flavors you don’t expect to explode in your mouth .  This is why I call this one of my favorites if not THE ALL TIME FAVORITE!   Try it and see for yourself.  You will go nuts over it.

 Crock Pot Pork Shoulder

 

1 Pork Shoulder or Pork Butt

3 tablespoons olive oil

salt and pepper

1 large onion

1 tablespoon garlic, chopped

1/4 cup soy sauce

1/4 cup Newman's Own Balsamic Dressing

1/2 cup water

1/2 cup brown sugar

 

GRAVY:

2 tablespoons of drippings from the crockpot

2 packs McCormick pork gravy mix

1/4 cup water

1/4 cup cream or whole milk

1 (10 ounce) can cream of mushroom soup

 

Pat your roast dry with a paper towel and generously season it on both sides with salt and pepper. Add the olive oil to a large skillet and heat it over medium high heat. Carefully place the roast in the pan and turn it until you get a golden sear on both sides.

 

 

 

 

 

 

 

 

 

 

 

 

Add the olive oil to a large skillet and heat it over medium high heat. Carefully place the roast in the pan and turn it until you get a golden sear on both sides.

 

 

 

 

 

 

 

 

 

 

Spray a 3–4-quart crock pot with cooking spray. Place the seared pork in the pot.  Then add the onions and set aside.

In a small mixing bowl add your garlic, soy sauce, vinaigrette, water and brown sugar. Whisk the ingredients around making sure the brown sugar gets dissolved, then pour it all over the top of the roast. 

 

 

 

 

 

 

 

 

 

 

 

Cover the crock pot and cook on high for 4-5 hours.  When the pork has cooked through the temp should read 160 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove the roast from the crock pot and set aside.  In the same skillet you browned your roast in, add a couple tablespoons of juices left in the crock pot. make sure you get some onions in that scoopful. Add both packages of Pork gravy mix, 1/4 cup cream or whole milk, 1/4 cup water and 1 can cream of mushroom soup (undiluted). Whisk it together to combine. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Heat over medium high heat until mixture starts to boil. Then turn the heat to low and stir occasionally as it thickens.  

Slice your roast and pour your gravy over it.  Serve with a vegetable and mashed potatoes.

 Photography is the property of and copyrighted to Welcome Home.