SANDRA'S RUSTIC CORNED BEEF HASH

I love to serve this corned beef hash 
topped with poached eggs
first thing in the morning 
along with slices of fresh fruit 
and mugs of steaming-hot coffee...

Servings: (4)
Prep: 5 Mins. |
Cook: 10 Mins.

A delicious method in 
which to use leftover 
corned beef!

Posted by Sandra

INGREDIENTS

1/2 tablespoon unsalted butter
1/2 tablespoon vegetable oil
½ red onion, diced
½ red bell pepper, diced
1 garlic clove, minced
½ cup precooked corned beef, cut into ½” cubes
2 par-baked russet potatoes,* skins removed, and cut into ½” cubes
¼ teaspoon freshly ground pepper
1 teaspoon dried parsley flakes

METHOD

Heat the butter and vegetable oil in a large skillet over medium-high heat. Add the onions, and bell peppers; sautéing until the onions are translucent, about 5 minutes. Add the garlic and continue to sauté  for 30 seconds. Toss in the par-baked potatoes, corn beef, ground pepper, and parsley. Gently fold to combine, and continue to cook, until the potatoes are crispy golden brown and tender. ~ Enjoy!

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*Tip: I par-bake the potatoes in the microwave for 4 minutes on high after piercing them so preparing this recipe is a breeze.

SANDRA'S FRESH APPLE BLUEBERRY NILLA CRISP

A comfort dessert that your
family is sure to enjoy...

Servings: (8)
Prep: 10 mins. |
Bake 1 hour.

Posted by Sandra

INGREDIENTS

***Filling
4 large apples, peeled, cored, sliced, and cut in half
1/4 cup dark brown sugar
1 tsp. ground cinnamon
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
Pinch of fine-grained kosher salt
1 tablespoon all-purpose flour
¼ cup dried blueberries

Heading to the oven
for baking

***Crumble
1/3 cup old-fashioned oats (not quick cooking)
¼ cup dark brown sugar
1 teaspoon ground cinnamon
3/4 cup cold unsalted butter, cut into small cubes
25 nilla wafers, crushed
Butter baking spray

***Toppings
--French vanilla ice cream
--1 tablespoon chopped dried blueberries

METHOD

Preheat oven to 375 degrees. Spray a glass pie dish with baking spray, and set aside.

In a medium bowl, add the apples, brown sugar, cinnamon, vanilla, lemon juice, a pinch of kosher sale, and dried blueberries. Toss to combine, and place filling mixture into prepared pie dish.

In a small bowl, combine oats, brown sugar, cinnamon, and flour; tossing to combine. Work in cold butter cubes with pastry cutter or a fork until you have coarse crumbs the size of peas. Stir in nilla wafer crumbs; sprinkle crumble mixture over apples. Lightly spray top of crumble mixture with butter spray.

Bake for 1 hour, just until apples are tender. Let set for 15 minutes. Serve warm by cutting into slices, and top them with a scoop of french vanilla ice cream and a sprinkling of chopped dried blueberries (see top photograph). – Enjoy!