Makeover Hash and Eggs Recipe

• 4 Servings
• Prep/Total Time: 30 min.

Ingredients

• 1 large onion, chopped
• 1 tablespoon canola oil
• 6 medium red potatoes (about 1-1/2 pounds), cut into 1/2-inch cubes
• 1/4 cup water
• 3 packages (2 ounces each) thinly sliced deli corned beef, (nitrate free) coarsely chopped
• 1/4 teaspoon pepper
• 4 eggs

Directions

• In a large nonstick skillet, saute onion in oil until tender. Stir in potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in corned beef and pepper; heat through.
• Meanwhile, in a large nonstick skillet coated with cooking spray, fry eggs as desired. Serve with corned beef hash. Yield: 4 servings.

Nutrition Facts: 1 cup corned beef hash with 1 egg equals 301 calories, 12 g fat (3 g saturated fat), 239 mg cholesterol, 652 mg sodium, 31 g carbohydrate, 4 g fiber, 18 g protein.

Makeover Hash and Eggs published in Healthy Cooking February/March 2010, p20

Freezing Eggs

I didn't know one could freeze eggs until I read this. Good to know.

SOURCE: Tipnut

Preparing Egg Whites

Freeze Eggs For Home Use: They are easily frozen and can be used in many ways.

We in our home think it is as sensible and thrifty to buy eggs as it is to store away pork, poultry, vegetables, fruits and other foods when they are at the low point on the price scale. We have quite a supply in our food freezer, they’re rock hard now but thaw in a short time at room temperature and are ready for any normal use.

I freeze eggs two ways: whole with the yolk broken, and separated (yolks and whites divided). In the former, I empty one lightly stirred egg into each compartment of ice cube trays and freeze solid. The frozen cubes are then put into freezer bags or plastic jars and cached away in the freezer.

Since eggs cannot be separated after frozen, I measure quantities of egg whites into containers and freeze. Each receptacle is labeled as to amount or number of whites it contains; for instance, 2 whites for icing, 1 1/2 cups for an angel food cake, etc. Yolks can be frozen on cookie sheets, pie tins, or in the ice cube tray. They are then packaged in various numbers to suit the individual family’s needs.

Separated eggs are required for fluffy omelets, some cakes and other purposes familiar to a homemaker. Our favorite angel food cake recipe calls for a cup and one-half of egg whites, so I freeze several bags filled with that amount. At one time last year, we had this principal ingredient for 18 angel foods in the freezer!

The frozen broken-yolked eggs fulfill practically every kitchen need. They have a fresh-from-the-nest flavor regardless of how prepared for breakfast. I use them for breading chops, baking, waffles, puddings, custards and in any other recipe where whole eggs are required.

Author: Hilda B. Hawkins, published in American Poultry Journal (1952)

More Tips:

• When freezing egg yolks, add 2 tablespoons of sugar or 1 teaspoon of salt to each pint (or a pinch per yolk–this helps prevent the yolk from being too thick once thawed). If you’ll be using the egg yolks in baking, choose sugar. If cooking the yolks in dishes, choose salt (and mark on freezer label which one you added).
• Before freezing, blend eggs lightly with fork or beater but avoid whipping in air. Skim off any air bubbles from the surface before freezing to prevent crusting as well as prevent the eggs from becoming gummy when thawed (from 20 Quick Tips For Freezing Food Items).
• Raw eggs prepared as instructed above can be frozen for up to a year.

Paulissa's Potato Salad

I have been asked to finally write this recipe down. I mostly follow my grandmother's recipe - the only modification being the Mrs. Dash. So here you go: the much requested potato salad.

NOTE: The salad is much better if assembled the day before it is served.

4 hard boiled eggs
8 red potatoes, boiled and peeled, and diced
1 red onion, chopped
1 jar pimentos, drained, rinsed, and diced
(I leave these out but my grandmother liked them for additional color)
1/2 to 3/4 c. sweet pickle relish
1 c. Miracle Whip
2 tsp. Mrs. Dash
salt and pepper to taste

Using a fork or pastry blender, chop eggs finely. Dice potatoes, and add remaining ingredients, mix well to combine.

Serves approximately 16 (1/2 c. servings)

Broccoli Frittata

1 Serving

This is a quick way of incorporating broccoli into your breakfast. You can
use two eggs or just egg whites (four of them) if you prefer. Leave out the
Parmesan cheese if you prefer.

Ingredients:
1 egg
1 egg white
1 tbsp Parmesan cheese
1 tbsp salsa
1/2 cup chopped, cooked broccoli

Instructions:
1. Use bright green, crunchy, cooked broccoli and chop it fine in the food
processor or by hand.

2. Mix all the ingredients together and pour into a small non-stick skillet,
lightly sprayed with cooking spray or rubbed with a paper towel moistened with
olive oil. Cook over medium heat for 2-3 minutes until set.    
  
3. Turn the frittata over (don't worry if it breaks up) or put the skillet in
a hot oven for 2 minutes to set the top.

Nutritional Information:

Per serving:
120 calories
6 g total fat (2 g sat)
191 mg cholesterol
4 g carbohydrate
12 g protein
1 g fiber
283 mg sodium

Crescent Breakfast Casserole

Crescent Breakfast Casserole

SOURCE: http://bakinandeggs.wordpress.com/2009/04/03/crescent-breakfast-casserole/

This is an easy breakfast casserole that you can whip up on a weekend morning for a delicious breakfast or brunch. Brandon had been asking me to make his aunt’s “breakfast pizza” for years. I’m not exaggerating. I finally gave in and had him describe it to me. It was definitely less pizza and more casserole. I did some research online and through a variety of sources came up with this. While I’m not sure if it’s an exact replica of “breakfast pizza” he enjoyed it and we’ll be making it again.

Crescent Breakfast Casserole
(Recipe source…eh, kind of came up with this one on my own after online research. It’s not rocket science.)

Ingredients:

8 oz. can of crescent rolls (I used reduced fat)
8-10 slices of bacon, fried and crumbled OR your choice of breakfast meat (ham, sausage, etc.)
6-8 eggs, beaten or Egg Beaters
2 cups shredded cheese (jack, cheddar, colby – whatever you have on hand)
2-3 tbsp milk
salt and pepper, to taste
cooking spray

Directions:

Preheat oven to 400 degrees and prepare a 13 x 9 or 11 x 9 baking dish with cooking spray (use 6ish eggs if you’re using the 11 x 9 and 8ish if you’re using the 13 x 9).

Line the prepared baking dish with unrolled crescent roll dough, letting it come up the sides a bit. Press together seams.

Layer the crumbled bacon and cheese over the crescent dough. Beat eggs with milk, salt and pepper and pour over bacon and cheese.

Bake for about 25-30 minutes or until the center is set. Let cool for a few minutes and then cut into squares and serve.