Corned beef and potato hash

Left over corned beef? 
Hash makes a great breakfast.  Simply chop your corned beef and boiled potatoes (and carrots and cabbage if you like).
Melt 1 Tbsp of butter in a frying pan over medium heat. Place corned beef and potatoes in a single layer over melted butter.  Allow to cook for 3-4 minutes until slightly browned on bottom then flip and cook an additional 2 minutes until fully heated.

Serve with eggs and a side of toast.

*An over-easy egg on top of hash is divine!

Enjoy.

Egg Salad

Ingredients
6 hard boiled eggs
1/4 cup Mayonnaise
2 Tbsp mustard
2 Tbsp pickle relish
1-2 tsp vinegar or pickle juice
salt and pepper

Slice eggs and remove yolks to a bowl, mash yolks and mix well with mayo, mustard, relish and vinegar.  Chop up whites (I like them chunky) and fold into yolk mixture.  Season with salt and pepper.  Refrigerate or eat immediately.

Makes a great sandwich or cracker topping.

Deviled Eggs

Now that you have perfect hard boiled eggs these Deviled Eggs are just a few steps away. 

Ingredients
12 hard boiled eggs
2 Tbsp mayonnaise
2 Tbsp mustard
1 - 2 tsp vinegar (or olive brine)
Salt and pepper
Sliced green olives or pimentos to garnish

Slice eggs in half lengthwise and remove yolks into a bowl.  Set whites aside.  Mash yolks with a fork and add mayo, mustard, 1 tsp vinegar and salt and pepper.  Depending on your eggs you may need to add the other teaspoon of vinegar, check your consistency before adding it though.  Mix well until smooth.
To stuff the whites you can just spoon in but I like to "pipe" it in by placing the filling in a baggie, clipping a corner off and squeezing the filling out into the center of the white.  I think this is the easiest way and yields a nicer looking result.
Top each egg with garnish
Refrigerate until ready to serve - if it will be more than an hour you will want to cover them with plastic wrap so they don't dry out.

Next?  Egg salad of course!

Fool Proof Hard Boiled Eggs

Something as simple as hard boiled eggs can go horribly wrong.  I can stand that ring that comes around the yolk of an overcooked egg!  However with a few simple steps you can get perfect eggs every time.

1 - Start with fresh eggs - old eggs will be harder to peel in the end
2 - Place eggs in a pot - you don't want them to have much wiggle room so choose a pot that is the right size for however many eggs you are cooking.
3 - Cover the eggs with cold water
4 - Put the pot over high heat - let water come to a full boil
5 - Turn off the heat and place a cover on the pan and let sit for 15 minutes
6 - Place the pot in the sink and run cold water over eggs until all the water in the pot is cold
7 - Let the eggs sit in the cold water for 15 minutes
8 - Crack shells and peel - run under cold water if needed.

Next post... Devil eggs followed by egg salad
Yum!

Biscuit cups

What you need -

A tube of biscuits

Shredded cheese

2 eggs beaten with a splash of milk

Spray 8 muffin cups with non-stick spray

Press each biscuit into flat rounds

Press into muffin cups - make sure you don't trap air under the cup just lift one of the sides and press down on the bottom

Add a pinch of cheese into the bottom of the cup

Divide egg mixture among the cups - Don't over fill, these will rise in the oven

Bake at 350 for about 20 minutes - allow to cool for 5 minutes before serving.

Enjoy!