Corned Beef & Sweet Potato Hash

Last weekend, the Filthy Fowl was playing with the CityBaby when I got the urge to cook us a good breakfast. It’s tiring chasing our little girl around all day, and we had a good friend’s wedding that night so I knew it would be a long day. We happened to have corned beef left over from our Rosh Hashana celebration, and since it’s an ingredient I rarely have, I thought of corned beef hash. I looked online for some recipes but really just got an idea of the method. You can add any kind of spices and veggies that you want, which is the beauty of something like this. I kept mine simple with corned beef, sweet potatoes and onions, but diced peppers would be great in here, too. We had scrambled eggs with it, but I think a fried egg with a runny yolk would really be best.

Enjoy!

From the CityGirl kitchen
Yield: 2 servings

Ingredients

1/2 lb corned beef, shredded or cut into cubes
1 large sweet potato, cut into 1 inch pieces
1/2 large onion, diced
1 tsp thyme
salt & pepper
olive oil or butter

Instructions

Heat the olive oil or butter in a cast iron skillet over medium-high heat.

Add the onions and cook until translucent.

Add corned beef, sweet potatoes, and thyme. Stir to combine.

Press everything down with a spatula, and leave it to brown. Once browned, flip sections and press down again. You’re trying to get everything nice and brown and crispy.

Remove from heat and stir. Add salt and pepper to taste.

Spicy Honey-Brushed Chicken Thighs

Well hello. It’s been a while.

I do have a good excuse…the Filthy Fowl and I welcomed a baby girl to our family! She’s beautiful, she’s hilarious, she’s brilliant…and she’s one. So maybe that’s not the good excuse I’m looking for. In any event, I have a lot of new recipes to share and look forward to getting back into the swing of things.

I’m going to start with a very easy chicken recipe that has come to the rescue many times over the past year. It’s easy to put together even under the fog of having a newborn or the sheer exhaustion of chasing around an active one year old (who has been walking for a full three months). I’ve used both chicken thighs and chicken breast and both work well, although the cooking time may need adjusting if you’re using a thicker chicken breast.

Enjoy! (And please excuse the horrible photo.)

from Cooking Light

Yield: 4 servings

Ingredients

2 teaspoons garlic powder
2 teaspoons chili powder
3/4 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Instructions

Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.