- Irish Brisket
- Mini Beef Pies
- Baked Cod with Chourico & White Beans
- Becky’s Quick Beef Noodle
- BBQ Shaved Pork & Sweet Potato Casserole
- Orsi’s Famous Shaved Steak Hoagies
- Savory Silver Roll up
- Thai Cashew Chicken
- Pita Pocket Sliders with BBQ Shaved Pork
- Sun-Dried Tomato and Sausage Panini
A great way to use Old Neighborhood Foods corned beef anytime of the year. If you love corned beef hash then you in for a treat with our Old style Corned Beef Breakfast Scramble. Born from the old west tradition the breakfast scramble is a one dish breakfast. It’s great at home or camping.
- 4 cups cubed Old Neighborhood Corned Beef Brisket
- 1/4 cup sliced Leek
- ¼ cup Red or Green Bell pepper
- 2 tablespoons vegetable oil
- 8-10 Eggs
- ¼ cup milk
- 1 teaspoon Pepper
- 2 cups cooked diced Potatoes
- 4 strips of cooked Bacon
Slice left over corned beef into ½ thick slices across the meat grain, then into thin strips ½ wide, finally chop into small cubes. You will need approximately (4) cups of cubed old neighborhood corned beef. Place into large mixing bowl and set aside. Slice leek, bell pepper and dice potatoes then add to mixing bowl.
Break eggs into a separate mixing bowl add milk and beat together.
Heat a large non stick skillet over medium heat, add oil let heat for 1 minute then gently add corned beef and vegetables, sauté for or 3-5 minutes until peppers and leeks start to soften, stir constantly to keep from burning. Next gradually pour in eggs and continue to stir as the eggs cook. Crumble bacon pieces into scramble and mix. Once the eggs are fully cooked remove from heat and serve.
Chef Rick Tip
Instead of scrambling the eggs in a skillet, combine all ingredients in one mixing bowl and pour into a greased casserole dish. Cook in your oven at 350F for 10-12 minutes or until the eggs are firm. Serve this great tasting western oven omelet right from the dish.