Easy Breakfast Recipe: Hashbrown Egg Bake

I really love a good breakfast on the weekends, but don’t want to spend my entire morning in the kitchen. This recipe combines  some of my favorite breakfast ingredients together in one simple dish, and can be ready in 20 minutes or less.  Another factor that really draws me to a recipe is the freedom to substitute or add ingredients that I have on hand. With just over five ingredients, this recipe is one that any home cook can master! I made this for my husband last Sunday and served it with a fruit salad that he threw together. It was a great meal that we fixed together and enjoyed while watching a football game. This recipe serves two people comfortably, but feel free to double it or triple it as needed!

Ingredients

• 1/2 package Reser’s Refrigerated Hash Browns (approx. 3 cups)
  
• 1/4 sweet, white onion
• 1/2 bell pepper, any color
• 4 eggs
• 1/2 cup shredded cheddar cheese
• 4 Tbs. butter
• Salsa-for garnish

Steps:

1. Preheat the oven to 425° F. Using a cast iron skillet, melt the butter over medium-high heat. Dice the onion and the bell pepper into medium-sized pieces and transfer to skillet. Sauté until vegetables are soft and the onion is translucent.

2.  Add the potatoes, and fry until browned and crisp. Crack the eggs on top of the cooked potato and vegetable mixture and top with shredded cheddar cheese.  Bake for ten minutes or until the egg whites are set.

3.  Using a metal spatula, divide into servings  and garnish with your favorite salsa. Be sure that everyone gets at least one egg.

Tips:

• Feel free to add ingredients to this recipe. Chorizo, mushrooms,  or bacon pieces would be a welcome addition!
• Don’t be shy with the garnishes; green onion, sour cream, hot sauce, and more cheese are other great options.
• Be sure to use a cast iron skillet for this meal, so that you can transfer it from the stove to the oven with ease.

View the 0 comment(s) on "Easy Breakfast Recipe: Hashbrown Egg Bake" and leave your own comment.

Posted by Lacey

Breakfast for Dinner: Southwestern Breakfast Casserole

Who says breakfast food has to wait until the morning? When my husband or I get a craving for eggs and sausage, dinner is a perfect time to whip up our favorite traditionally “breakfast” dishes. Another one of my favorite breakfast ingredients is potatoes, because they are so versatile and there are  many varieties. However, when I want to cut down on my preparation time, I often substitute one of Reser’s potato side dishes. This recipe does just that; rather than taking the time to peel, grate, and cook my own potatoes into hash browns, I’m substituting Reser’s Baked Hash Brown Casserole. Not only does it cut-down my prep, but it enhances this simple dish.

This recipe that I’m going to share with you comes from one of Reser’s Research and Development Culinary Chefs: Dylan Ambrose. It features a minimal quantity of ingredients but packs in just the right amount of Southwestern flavor.

To start, put these ingredients on your shopping list:

Ingredients

1- Package Reser’s Hash Brown Casserole, broken up into small pieces.

1- 7 oz. can of diced green chiles, drained

1- 10 oz. package of cured chorizo sausage, casing removed, pan fried and excess fat drained off.

6- large eggs, lightly beaten

1- cup of shredded cheddar cheese

6- green onions thinly sliced and half reserved to garnish

For Garnish:

• Salsa
• Sour cream
• Green onion tops

Method

• Preheat oven to 400° F.
• Combine the hash brown casserole, green chiles, chorizo, eggs, and half of the green onions in a large bowl until fully mixed.
• Pour ingredients into a greased glass baking dish.
• Top with the shredded cheddar cheese.
• Bake for 30 minutes or until a toothpick is entered into the casserole and comes out clean.
• Cut into slices and garnish with sliced green onions, salsa, and a small dollop of sour cream.

This dish serves up to four adults and should be consumed hot out of the oven.

View the 3 comment(s) on "Breakfast for Dinner: Southwestern Breakfast Casserole" and leave your own comment.

Posted by Lacey

Add Mexican Flair To Dinner This Week With Tortilla Pie!

Who says pie has to be sweet? After trying this recipe, you will have a new outlook on this typically “dessert-only” item.  One of my favorite cuisines is Mexican, and whenever I can incorporate ingredients that are Latin-Inspired, I jump at the chance. This simple recipe calls for a few staple ingredients, but allows for you to substitute or add ingredients based on what you have in your pantry and fridge. A versatile recipe is very important to me when I’m cooking, because who wants to make a special trip to the store for one or two items? This recipe allows for creativity and wiggle room, because no two home cooks have the exact same ingredients at home.

The following recipe includes the ingredients that I use for this dish, but feel free to make this recipe your own based on the tastes of your family.

Tortilla Pie

Prep Time: 20 minutes

Cook Time: 20 minutes

Serves 3-4

Ingredients

-1 pack Reser’s Baja Cafe Flour Tortillas-10″

-1 cup salsa, such as Reser’s Baja Cafe Medium Original Salsa

-3 tablespoons olive oil

-1lb. ground beef

-1 medium onion, chopped

-1 jalapeño, chopped, seeds and ribs removed

-2 tablespoons tomato paste

-3 garlic cloves, minced

-2 teaspoons  ground cumin

- 1 can yellow corn, drained

-1 can black beans, drained and rinsed

-2 cups shredded cheddar cheese

Optional items, for garnish:

-Sour cream

-Cilantro leaves

-Avocado slices

Step 1: Preheat oven to 375°F. Using either a tart pan, or a 9″ springform pan, turn the removable bottom upside down and brush both the bottom and inside of the pan with 1 tablespoon  olive oil.

Step 2: In a large non-stick pan, heat oil over medium. Add onion, jalapeño, cumin, and garlic. Cook until the onion and jalapeño have softened, approximately 3-5 minutes. Stir in tomato paste and salsa, raise heat to medium-high, and add the ground beef. Cook, making sure to break up the meat with a spoon until no longer pink, 5-7 minutes. Stir in corn and black beans until well-incorporated.

Step 3: Place a tortilla in the oiled pan, and spread evenly with 1 1/2 cups of the beef mixture. Top with 1/2 cup shredded cheese, and top with another tortilla. Continue layering until the filling is gone, approximately two more layers. Top with  last tortilla, and sprinkle with remaining cheese.

Bake pie for 15-20 minutes, or until the top is lightly browned.

Step 4: Using a wide spatula, lift pie from bottom of pan and transfer to a cutting board. Cut into wedges and serve!

Serving Suggestion:

Garnish each serving with a dollop of sour cream, cilantro leaves, and avocado slices. Enjoy!

View the 1 comment(s) on "Add Mexican Flair To Dinner This Week With Tortilla Pie!" and leave your own comment.

Posted by Lacey

Give Mom What She Really Wants–You!

Mother’s Day is just around the corner. But we think Mother’s Month sounds more like it. Somehow, one day just doesn’t seem like enough time to celebrate all of the special things that moms do.

From helping with our homework, to patiently guiding us during the tumultuous teen years, to giving us someone who will always listen, moms really are amazing. Here are 4 ways to show mom how much you care.

This Mother’s Day….

1. Offer to host your family’s next holiday get-together.
   Short on time? Pick up one of Reser’s great side dishes or deserts.
2. Ask her about her week.
   Then really listen to what she has to say.  That means no multitasking or checking your smart phone.
3. 3. Don’t just send flowers.
   Hand-deliver them if you can. Along with the simple, delicious appetizer featured below! Stay awhile and enjoy it with her!
4. Out of state—doesn’t mean out of mind. 
   Call her on Saturday, because you “just couldn’t wait” ‘til Sunday to tell her how much you care.

Smoked Salmon Potato Cakes with Cilantro Yogurt Sauce

Ingredients:

• 20 oz Main St. Bistro Baked Scalloped Potatoes (she won’t know they aren’t homemade!)
•  4 oz smoked salmon
• 1 egg
• 1 cup fresh bread crumbs
• 1/2 tsp black pepper, divided
• 1/4 cup vegetable oil, for frying
• 1 cup fresh cilantro
• 1 cup plain yogurt
• Pinch of salt

Makes approximately 18 cakes

******

Directions:

1. Chop scalloped potatoes into smaller pieces. Add smoked salmon chunks, egg, bread crumbs, and black pepper. Mix.
2. Heat vegetable oil in a frying pan. Using a small ice cream scoop or spoon, add scalloped potato mixture to the pan. Fry until golden brown.
3. Remove and let drawin on a paper towel. Meanwhile, in a food processor, pulse the fresh cilantro. Add yogurt, salt, and the other half of the pepper and blend until smooth.
4. Serve each potato cake with 1 tbs. of sauce on top, and garnish with cilantro. Enjoy!

****

Tips:

• If you don’t have a food processor, finely chop the cilantro and incorporate into the yogurt with the salt and pepper. Use a whisk to combine until smooth.
• Feel free to substitute non-fat plain yogurt when making the sauce.
• For a spicy twist on your sauce, add a few teaspoons of your favorite hot sauce.
• Click this link For frying guidelines

View the 0 comment(s) on "Give Mom What She Really Wants–You!" and leave your own comment.

Posted by Lacey