So, I am thinking I need to come up with a set schedule in which I do these blogs. Honestly, there was no planned out thoughts when it came to this blog. I thought: ” I like food. I like cooking food. I like taking pictures, writing, and sharing. Huh…let’s start a blog.” And I did. And that part was easy. What has been hard is the planning part. When will I do these blogs? How will I make sure I have balance and interest? How will I make MY blog stand out from the millions that are already out there? And not just MILLIONS, but millions of really GREAT blogs. Seriously, in this sea of never ending food blog deliciousness, there are some major kick ass bloggers out there. And not just the writing. The photography, the creativity. All of it.
So…this next week, I am pulling out the notebook and coming up with a PLAN. When will I release blogs during the week? Will it be once a week, twice a week? What will I cook. Planning a weekly menu. And last but not least, making my Bare Kitchen Recipes Installment a PRIORITY.
With all that said, I’ve once again left you abandoned amongst my sea of unpreparedness and procrastinating tendencies. For that, I apologize. I hope you forgive me. In my defense though, I did make 2 meals in my little hiatus that I had planned on sharing but life got the better of me and they’ve been sitting.
Roast Beef Hash & Eggs was something I thought I was pretty darn creative for creating…that is, until I Googled it and realized it’s been around pretty much since chickens hatched eggs and cavemen learned fire. Seriously.
But in my defense, I did come up with it without ever having tried it. I thought in the kitchen while I created it, ‘this could be really, really bad…” in fact…I expected it to be downright disgusting. I was wrong. It was soooo delicious! I mean, it’s not that difficult to deduce that it would be good. It has beef, potatoes, onions, carrots…with the exception of carrots, all things that people regularly pair with eggs. If you’ve never tried it…now’s the time! It’s also a great use of leftover pot roast, and in our house there is always left over pot roast since I make enough to feed a small army, and there really are only two of us. Go big or go home.
First you start with your leftover roast, cutting everything into cubes, about 1″…but it’s not like I measured. You don’t need to either…just eyeball.
Next, peel and crush some garlic and add to the veg.
Even though my roast already had onion, I felt I needed some more. If you don’t you can omit this part.
Roast beast cut in 1″ cubes.
Melt your butter in a saute pan. (butter. yum!)
Meat & Veg combined in one pan.
Add your eggs to the hash mixture. I decided on over easy, you can do whatever you want. If you do scrambled though, I would add 1/4 C. milk or heavy whipping cream to the eggs and beat the eggs before adding to the hash mixture.
Voila! How delicious does that look! We had ours as breakfast, but it makes an equally good dinner if you’re not feeling like cooking, and it’s quick & easy to throw together.
Roast Beef Hash & Eggs
- 3 cups Leftover beef roast & fixings (use your favorite roast recipe, cut everything up in small cubes)
- 6 eggs
- 2 tablespoons butter
|Cut roast leftovers in cubes, approximately 2 cups veggies to 1 cup meat.|
|Melt butter in a large saute pan or iron skillet.|
|Add veggies to pan and brown for 5-7 minutes. Add meat and cook for another 5-7 minutes.|
|Add eggs. Cook until egg whites are set or how you desire your eggs to be cooked. Serve with toast or english muffins.|