With a vacation coming up soon that's taking me away from home for St. Patty's, I had to make ours a little early. Monday, due to kitchen supply limitations, I used both the crock pot and stove top to cook up some corned beef and cabbage for the boyfriend and my parents. A mixture of stout, onion, carrot, potatoes, cabbage, and the more lean flat cut of corned beef rendered quite a good meal.
And here we are, Wednesday night, with no corned beef left <tears>, but a lot of potatoes and carrots. That combined with some boredom, I decided to
Necessity truly is the mother of invention! I give you...
Hash Breakfast Casserole:
Time: 45 min
4 slices bacon (preferably, I only had three and it worked) or 4 oz of corned beef if you still manage to have some
2-3 boiled potatoes
1 boiled carrot
1/2 cup chopped onion
1/2 cup shredded cheese (I had cheddar and mozzarella)
1/2 cup milk
1/4 teaspoon ground pepper
Chop the bacon, potatoes, carrots, and onion into a 1/2 inch dice.
In a nonstick frying pan over medium heat, cook the bacon for 2 minutes until some fat is rendered. Add the onion to sweat and render more fat. In this recipe, instead of draining, we are using the fat to cook the vegetables. Add the potatoes, carrots, and ground pepper once the bacon looks crisp and the onion looks translucent. Since the potatoes and carrots are already boiled, we are really just trying to caramelize a bit - so cook for a minute or two more. Turn the heat off and leave the pan on the burner.
In a glass measuring cup, measure the milk and crack 6 eggs. Beat lightly with a fork until combined.
Coat a 9 x 13 glass pan with cooking spray. Spread the potato mixture on the bottom. Top with sprinkled cheese. Lastly, pour the egg mixture over.
Bake in a 350 degree oven for 28 minutes or until set.
Cut into eight pieces.
This works really well for preparing ahead of time. Reheating in the microwave for one minute and 30 seconds on high is just right <lucky for the boyfriend who has to wake up early the rest of the week>.
Variation: This would have been awesome with some spinach, but I unfortunately did not have any on hand. If you do, mix 6 oz fresh baby spinach in with the carrots and potatoes in step 2.
|Chop the vegetables|
|Cook the bacon and onion|
|Mix the eggs and milk|
|Spread the mixture evenly in a 9 x 13 glass dish|
|Sprinkle with cheese|
|Bake at 350 for 28 minutes|
|Cut the cooked casserole into 8 and enjoy!|