Here I’ve put together another amazing “Money Shot” compilation of breakfast recipes that I have filmed and posted over the years. This video contains over 30 different ideas, that you might be interested in trying, and I’m going to add a few more that aren’t in the video.
Listed, in order with the video, you can find the following recipes by using the search bar: Killer Hash Browns, Gourmet Coffee(Holiday Coffee), German Puff Pancakes, Chorizo, Breakfast Burrito with Chorizo, Hard Boiled Eggs, Potato Waffles, Egg Bread Bowl, Cheese Bombers, Ribeye Chicken Fried Steak, Ultimate Omelette Berry Syrup, Bloody Mary, Drop Biscuits, Monte Cristo, Menudo, Kalua Pork Tamales, Beef Steak Rancheros, Breakfast Combo Bar, Buttermilk Biscuits, Scotch Eggs, Fried Banana Egg rolls, Egg Gravy, Granola, Corned Beef Hash, Mean Green Juice, Egg in a Basket Grilled Cheese, Breakfast Sausage, Potato Bomb Mini’s, Oreo Waffles, Hot Chocolate, Instant Coffee Frappuccino, Crepes.
In addition to this video, you might be interested in my Double Sausage Egg McMuffin, Shredded Hash Browns, Kujirai style Ramen with Eggs and Beef and, last but not least, one of my personal favorites… Muffin French Toast.
Several years ago, someone requested Sandwich Recipes and I thought to myself, “Seriously? Who doesn’t know how to make a sandwich…” but, at the time, I was only thinking about basic deli or peanut butter and jelly sandwiches that we all grew up on as children. Also, I rarely look at a menu and think, “Gee, I think I’ll order a sandwich.” I’m more of Pasta, Steak and Potato kind of guy with lots of sauce and gravy. I want that food to stick to my ribs, if you know what I mean.
I always hated school lunch hoagies. The ham was always dried out and the cheese was terrible. French Dip Sandwiches, however, got my attention and I loved the Aju. I always drink what’s leftover, from the bottom of the dipping saucer. Thinking about that sandwich, though, is what turned my thinking around. I also realized that my wife always orders a Reuben at our favorite burger joint. A friend of mine gets the Monte Cristo, when we meet for lunch. An old boss of mine bought my welding crew Meatball subs once, as an apology for being a total douche the day before, and they were great. Plus, who doesn’t love a good grilled cheese?
So, Long story short, I decided to go to work and I started cranking out sandwich video tutorials. Everything I’ve learned, cooking over the years, has taught me to take every inch of a sandwich seriously. From the butter to the mayonnaise or secret sauce, a great sandwich is meticulously planned. In some cases, the bread has to be seasoned or it’s got to be a particular bread or sub roll. These things make all the difference and in this video compilation, you’ll see why.
14 Sandwich Recipes
In this video you’ll see recipes for a Meatball Sub, a few different versions of grilled cheese that include a Double Decker Grilled Cheese, a Waffle Iron Grilled Cheese with Roasted Cherry Tomatoes, a Ham and Cheese and an Egg in a Basket Grilled Cheese Sandwich with Gravy. Also a Double Sausage Egg McMuffin, a Monte Cristo, a Lobster Roll, a Spicy and Regular Philly Cheesesteak with Onions, a Reuben, a Seafood and Crab Sandwich, a Grilled Meatloaf Mushroom and Swiss and, last but not least, a Steak and Cheese with everything.
FYI: Everyone of these recipes can be found here on my website. I titled every sandwich in the video for easy reference, using the search tab. There you’ll find a post for each recipe with the exact ingredients and a complete video tutorial for every sandwich. Please enjoy!
I love this recipe because it’s everything that a can of Corned Beef Hash is not. Originally Corned Beef hash was introduced in the United Kingdom, during and after WWII, when fresh meat was rationed and corned beef was more readily available. In fact, Hormel claims to have introduced the recipe to the US as early as 1950.
Canned Corn Beef tends to be very soggy and unevenly cooked. That is unless you scorch the beef hash in the shape of patties and practically burn each one. In this recipe, I suggest that the cooking of each item be cooked separately. Then combine each one, after they’ve been allowed to seer properly.
Potatoes and Corned Beef
I didn’t have time to brine and pickle a flat brisket to make my own homemade corned beef. So, to keep this recipe relatively simple, I use a can of shredded Corned Beef instead and several diced Russet potatoes. If you’re concerned about the amount of salt in this recipe, the sodium in the corned beef can be gently rinsed out, in a strainer, with fresh cold water.
Salt is, however, essential in this recipe. As is fat, acid and heat. The heat will be provided with the addition of cracked black pepper but the acid is non void and not traditionally present unless added. I find that diced Roma tomatoes solves this problem quite nicely. Not only does it add the needed acid in the dish but it provides a real fresh taste that balances the salty beef. Fresh squeezed lemon, is another option.
What is Corned Beef Hash
The original recipe for this dish is pretty basic. It consists of 3 main ingredients, Onion, potato and corned beef. The complicated part is the brining and pickling of the beef. Actually, it’s very simple and straightforward process but it is time consuming. The name “Corned” beef comes from the size of the corn kernel sized rock salt that was traditionally used to season the meat.
To trick up this recipe, there are several things you can do to add more flare. In the video tutorial, down below, I add diced tomato and a Mexican blend of cheese. I’ve also found that chopped bell pepper and yellow corn are an excellent addition to this recipe. Just sear the vegetables together with the diced potatoes to maintain their crisp. Then combine with the Corned Beef, once it’s cooked too.
I like to serve this hash with runny yolk eggs and buttered toast. Sour cream is another nice topping, over the Corned Beef Hash.
Easy Corned Beef Ingredients: 8 to 10 Servings
6 medium/small Russet Potatoes, diced 1/2″ 12 oz Corned Beef, minced 1 small Onion, diced 4 tbsp Butter 4 tbsp Olive Oil 2 Roma Tomatoes, diced (optional)
1 tbsp Parsley, fresh or dried Kosher Salt and Pepper to taste
Add 2 tbsp of Olive oil to a large pot. Cook the onion first on medium high to High heat (8), season with salt and pepper, then add 2 tbsp of butter and the potato to the pot and cook with the same heat to sear all sizes of the diced potato pieces. Season with salt and pepper and cook for 10 to 15 minutes, stirring every 2.
Add 2 tbsp of Olive Oil and the 12 oz of minced Corned Beef to a separate skillet. Saute and sear for approximately 10 min., then add the beef to the cooked diced potato. Add herbs and diced tomato and stir all of the ingredients together. Remove from the heat and serve.
I add fried eggs, sunny side up, and buttered toast for each serving of Potato Hash.
Follow the instructions in the short video tutorial and I’ll show you exactly how easy it is to make this amazing Corned Beef Hash.