Tag Archives: orange bell

Breakfast Bake | Corned Beef Hash, Eggs, & Cheese

Posted on by Standard Reply
Breakfast Bake | On a plate

I always try to keep a can of corned beef hash hanging out in the pantry for whenever the mood or need strikes. This morning, like most weekend mornings, I was awake before everyone else. I had some coffee, watched a weird movie, and then got hungry.

Heating instructions for corned beef hash, including stove top and oven methods.

I popped out the trusty can of Aldi corned beef hash, and noticed there were oven directions on the back. Oven directions?

I have always just cooked it in a pan. Am I missing out? I would have done eggs in the pan, too. I know I can do eggs in the oven. Wait. Cupcake pan? 8″x8″ glass dish? No. Ceramic pie dish.

I’m making a dish with what I have on hand.

  • A can of corned beef hash.
  • Bell Pepper (I had an orange one)
  • 5 eggs
  • 2 cups shredded cheese
  • Maybe ¼ cup of bacon pieces.
  • Black pepper, garlic powder, onion powder, paprika, Dash table blend, white pepper, cayenne.

This is what I did…

  1. So, I spread out the canned corned beef hash on to the bottom of the pie dish, and popped it into the preheated 375° oven for 10 minutes.
  2. While that was going on, I diced an orange bell pepper & hit it with paprika, onion powder, garlic powder, & Dash table blend.
  3. I pulled out the hash, added the pepper, and added it back in for 5 minutes.
  4. While that was going on, I popped 5 eggs, some shredded cheese, bacon pieces, black pepper, white pepper, cayenne, & probably more Dash.
  5. I pulled the dish out, poured the egg mixture in, put it back in the oven, and cranked it down to 350° for 12 minutes.
  6. Then I pulled it out, put some more cheese & bacon on top, and put it back in for 7 minutes as it was still a bit liquidy.

It was awesome when I yanked it out of the oven & could not wait to eat.

A slice of cheesy corned beef hash breakfast bake, with visible ham and potato on a white plate, accompanied by a fork.
A baked casserole with a golden cheesy topping, garnished with bits of bacon, in a blue-trimmed white pie dish on a stovetop.

I am faced with a quandary… Is this a casserole, a quiche, or a frittata?

A quiche would have a crust… perhaps like a pie crust or croissant dough? A frittata would be started on the stovetop, and this was all oven, albeit in & out. Maybe an oven-frittata? This wasn’t a particularly deep dish, but casserole may be it. I need you the readers to weigh-in in the comments.

The only changes I’d make are I think I’d like some fresh spinach or at least just parsley to freshen or lighten it up? Also, maybe I would crisp up the corned beef hash a little longer or a higher temp? Maybe on the air fryer or convection setting. Perhaps some sort of dough… like croissant dough on the top or bottom, or biscuits on the top? Maybe doing hash browns on the bottom and canned corned beef on that? I didn’t put milk or cream in the egg mixture, but I could have. I feel like some Red Hot or something would have been good too, or even hot ketchup on the side. A biscuit-gravy style gravy may have been good too.

I feel like I will be doing this again and tweaking the recipe many times.

How would you do it? Do you make something similar?

Chili (AiXeLsyD13 Style) 🌶

Posted on by Standard 5

Chili 🌶

Ingredients:

  • 1 lb. round steak, cut into cubes
  • 1 lb. ground beef
  • ½ package of bacon pieces
  • 1 10.75 oz. can condensed tomato soup
  • 1 14.5 oz. can petite diced tomatoes with sweet onions
  • 1 12 oz. can tomato paste
  • 1 6 oz. can tomato paste
  • 1 8 oz. can tomato sauce
  • 1 15 5 oz. can kidney beans
  • 1 15.5 oz. can black beans
  • 1 fresh jalapeño, diced
  • 1 fresh orange bell pepper, diced
  • 1 fresh sweet banana pepper, diced
  • 1 12 oz. bottle of Straub Amber
  • 1 pack of chili spice mix
  • 2 tsp. minced garlic
  • Onion powder, garlic powder, steak seasoning, seasoned-salt, cumin, paprika, cayenne, black pepper, white pepper

I wanted to try 2 things, the Ninja Foodi pressure-cooker function & steak in the chili. The steak was successful, the pressure-cooking was not so much.

I cut up the steak and sautéed with a tiny bit of EVOO in a pan on the stove on high then medium-high, added about half of each chopped up fresh pepper, the ground beef, and about a tablespoon of minced garlic. This is where I added all of the dry spices at the end. I don’t measure. I also used some Straub to deglaze the pan. This mix was delicious.

I added the rest of the ingredients into the Foodi after draining & rinsing both cans of beans… including the unused peppers, garlic, and beer.

It got up to pressure then insisted I “ADD WTR.” I reluctantly added a cup of water and a beef bullion cube. I like chili thick enough to eat with a fork.

It got up to pressure again and insisted “ADD WTR.”

Googling solutions seemed to lean to the fact that it could be overheating, stuff could be burning on the pan, or a few other suggestions. A real life friend confirmed the burning thing via Facebook. It eventually got to a boiling point after the second pressure-up, but again demanded “ADD WTR.” No, Foodi. I like thick chili! NO ADD WTR! NO ADD WTR! I put it on the saute setting and let it boil down for a bit.

I think the stove top would have been the same amount of time. The flavors were great. Would they had been enhanced with proper pressurized cooking? Will the Foodi learn to say “STR SHT” when that’s what it really means?

Next time I will put the liquid on the bottom maybe? Also, no water/bullion cube… and I may eliminate the small can of tomato paste & sauce. The meat & pepper mix itself before other stuff was delicious. I could add the tomatoes, & soup, & beans right there and have a fine meal to be seved with rice or mashed potatoes.

Maybe I will go back to the slow-cooker. You can’t deny how awesome that is. My recipe is always changing.

One of these days I’m gonna try cocoa powder. I have seen stuff calling for brown sugar (which I love in spaghetti sauce), but no thanks in chili. I have also had cinnamon in chili, an that’s totally not my thing, but I get it if you dig it.

I had mine with some tortilla strips, shredded sharp cheddar cheese, and a dollop of sour cream. We had some pretzel breadsticks on the side too. They serves soft pretzels with chili at my elementary school, so they will always belong together for me. This would have also been great over mashed potatoes or on a baked potato, rice, or even pasta.

IG CHILI

How do you do chili (or chili con carne)? Beans? No beans? Over pasta? Over potatoes or rice? Any musts for the side like peanut butter, corn bread, sweet corn cake, rolls, cinnamon rolls, tortilla chips or strips, etc.?

Do you use cheese or sour cream? Do you like it hot? Do you cut the heat with anything?

Do you have a preferred cooking method?

Any tips on pressure-cooker (or Ninja Foodi) chili?

Teh Facebooks on Chili