Chef Tee’s Corned Beef Hash w/Two Eggs Over Easy

Serves 4Corned Beef Hash

  • 1 lb. russet potatoes, 1/4-inch diced
  • 1 lb. cooked corned beef, cut into chunks
  • 1 cup onions, chopped
  • ¼ cup medium red pepper, chopped (optional)
  • 2 Tbsps. vegetable oil
  • ¼ cup heavy cream
  • 2 Tbsps. flour
  • 1 Tbsp. parsley, chopped
  • Salt & Pepper
  • Eggs over easy (2 per serving)
  • Sliced tomatoes
  • Hollandaise sauce (see recipe below)


  1. Cook potatoes in boiling, salted water until just tender (about 3 minutes).
  2. Pulse beef in a food processor until coarsely chopped.
  3. In medium skillet, heat oil over medium-high heat; add onions, sauté until slightly browned.
  4. In large mixing bowl, combine onions, beef, red pepper, cream, flour, parsley and potatoes;  season to taste w/Salt & Pepper.
  5. Portion out hash into four, 6-ounce, dough-like balls (may need to add more or less flour to form balls); flatten them out into patties.
  6. Cook in large, greased, non-stick skillet over medium-high heat.
  7. Cook on one side about 5 minutes; flip; cook another 5 minutes or until crispy.
  8. Garnish w/tomatoes, eggs and Hollandaise Sauce.

 *Photo courtesy:

Chef Tee’s Scrambled Eggs

Serves 2 to 4S n p logo
Prep time: 5 minutes; cooking time: 10 – 15 minutes

  • 4 eggs
  • ½ tsp. salt


  1. In medium glass or stainless steel bowl, add ingredients; whisk to combine; set aside.
  2. In medium sauce pot, add ¼-inch water; bring to boil over medium-high heat.
  3. Place bowl w/eggs on top of sauce pot w/water to form double broiler.
  4. Wear oven mitten to protect hands; whisk eggs until mixture is light, fluffy and forms small-like curds (don’t overcook; mixture should resemble cottage cheese).

 *If you don’t have a double broiler, you can cook the eggs in a sauté pan over low heat.


Chef Tee’s Pancakes w/Roasted Beets & Apples

Serves 2 to 4S n p logo
Prep time: 5-to-10 minutes; 10-to-15 minutes

  • Store-bought pancake mix (follow directions on package)
  • Roasted beets
  • Apples (see recipe below)
  • ¼ cup rice wine vinegar
  • 1 Tbsp. orange marmalade
  • 1 tsp. garlic, chopped
  • Garnish—chopped waterleaf


  1. In small bowl, mix vinegar, marmalade, garlic; set aside
  2. Make medium-size pancakes; serve pancakes w/few beet slices, apples.
  3. Garnish w/waterleaf 1-to-2 Tbsps. marmalade mixture.
  4. Enjoy!


Chef Tee’s Apples
Serves 2 to 4

  • 2 large Honey or Autumn Crisp apples, peeled, cored and cut into ¼-inch slices
  • 2 Tbsps. butter
  • Salt & Pepper to taste
  • 2 Tbsps. honey


  1. In large skillet, melt butter over medium-high heat.
  2. Add apples, honey; Salt & Pepper.
  3. Cook uncovered until apples are tender (about 10-to-15 minutes).


Brian’s Asparagus Omelet

Serves 1 to 2S n p logo
Prep time: 5 minutes; cooking time: about 5 minutes

  • 2 Tbsps. vegetable oil (can substitute butter)
  • ¼ cup asparagus, chopped
  • 1 Tbsp. tomato, chopped
  • 1 tsp. basil, chopped
  • Salt & Pepper to taste
  • 3 eggs
  • 2 Tbsps. milk
  • 1 Tbsp. Parmesan cheese, shredded
  • Garnish — mozzarella cheese, chopped basil


  1. In 8-inch nonstick skillet, heat oil over medium-high heat; add asparagus, Salt & Pepper; cook a few minutes.
  2. In mixing bowl, whisk together eggs, milk, Salt & Pepper; pour in skillet w/asparagus; cook a few minutes over medium heat; add tomatoes.
  3. As eggs set, lift edges w/spatula, allowing uncooked eggs to flow underneath; when eggs are nearly set, add cheese; fold omelet over to form half moon shape.
  4. Cover omelet; cook for 1-to-2 minutes or until cooked through.
  5. Carefully remove omelet from skillet; garnish w/Mozzarella cheese, basil; serve.


Chef Tee’s Challah French Toast w/Peaches & Cream

Serves 4 to 6S n p logo
Prep time: 5-to-10 minutes; cooking time: 5-to-10 minutes

  • 1 loaf challah bread (preferably a few days old); sliced into ½-inch slices
  • 1 pint milk
  • 6 eggs
  • 1 tsp. cinnamon
  • 1 Tbsp. peach schnapps (optional)
  • 2 Tbsps. canola or vegetable oil
  • Apple butter
  • Peach compote (see recipe below)
  • Garnish — Moorenko’s ginger ice cream (can substitute whipped topping)

1.    In large, shallow bowl, whisk together milk, eggs, cinnamon, peach schnapps; lightly dip both sides of bread slices in egg custard.
2.    In large skillet, add 2 Tbsps. oil; heat pan to medium-high; add bread slices coated in egg custard; cook until golden brown on both sides (about 2-to-3 minutes per side).
3.    Remove slices from pan; spread 1 Tbsp. apple butter on each slice.
4.    Top each slice w/peach compote, ice cream.
5.    Serve.


Chef Tee’s Peach Compote

  • 5 ripe peaches w/skins, diced
  • 4 Tbsps. butter
  • ½ cup raw sugar
  • Pinch of salt
  • 1 tsp. ground ginger


  1. Add butter to cold large skillet; heat pan to medium high.
  2. Add sugar; when butter is melted, mixture looks like bubbling caramel, add peaches, salt, ginger.
  3. Cook until sugar crystals dissolve; remove from heat; set aside until ready to serve.


Chef Tee’s Breakfast Burritos

Serves 4T breakfast burrito
Prep time: 5 minutes; cooking time: 5-to-10 minutes

  • ¼ pound chorizo sausage, crumbled (buy sausage links, then remove meat from casing)
  • Olive or vegetable oil
  • ½ cup onion, diced
  • ½ cup red bell pepper, diced
  • 1 jalapeño or serrano chili, diced
  • 4-to-6 large eggs
  • ½ cup grape tomatoes, halved
  • Salt
  • Cilantro, chopped
  • 4 (7-inch) tortillas (preferably sundried tomato)
  • 1 cup Mexican cheese blend, shredded
  • Garnish— favorite salsa

1.    Heat 1-to-2 Tbsps. olive oil over medium-high heat.
2.    Add sausage; cook a few minutes until starts to brown.
3.    Add onion, jalapeño, red pepper; cook until meat is browned.
4.    Season w/salt to taste.
5.    Beat eggs then add them to sausage mixture; cook a few minutes; add tomatoes; cook a few minutes more or until set.
6.    Remove egg mixture from heat; fold in cilantro.
7.    Place tortillas on a clean surface; sprinkle some cheese in center of each tortilla.
8.    Spoon a generous amount of cooked egg mixture on top of cheese.
9.    Roll up tortillas; serve w/salsa.

*Optional step before garnish—brush all sides of burrito w/little olive oil; toast all sides of burrito in hot non-stick skillet or hot oven

Brian’s Pancakes with Fresh Berries

Serves 4 to 6B pancakes
Prep time: 5 minutes; cooking time: 5-to-10 minutes

  • 2 cups flour
  • 2 Tbsps. baking powder
  • 2 Tbsps. vanilla extract
  • 2 eggs
  • 1/2 cup brown sugar
  • 2 cups milk
  • Garnishes — favorite syrup and/or berries


  1. Preheat griddle to 300 degrees F (if you don’t have griddle, heat large, non-stick skillet over medium heat).
  2. In large bowl mix flour, sugar, baking powder; set aside.
  3. In small bowl, beat eggs, vanilla.
  4. Add egg mixture, milk to dry ingredients; mix thoroughly (add more or less milk to make pancakes thick or thin).
  5. Pour 1/4 cup mixture onto griddle.
  6. Flip when bubbles on pancake pop; count to 30, then remove from griddle.
  7. Repeat steps 5 and 6 for rest of batter.
  8. Serve w/syrup and/or berries.


Brian’s Eggs Benedict

Serves 2 to 4B eggs benedict
Prep time: 5 minutes; cooking time: 10 minutes

  • 2 English muffins, cut in half, buttered, toasted
  • 4 eggs over easy
  • 4 slices of Canadian-style (or your favorite) bacon
  • Hollandaise sauce (see recipe below)
  • Garnish — chopped green onions

Top each English muffin half w/following and enjoy!…

  • 1st layer — bacon
  • 2nd layer — 1 egg
  • 3rd layer –1-to-2 Tbsps. Hollandaise sauce
  • 4th layer — a few chopped green onions


Hollandaise sauce

Makes about 1 cup

  • 3 egg yokes
  • 1 Tbsp. lemon juice, freshly squeezed
  • 1/2 cup unsalted butter, melted
  • 1 Tbsp. hot water
  • 1 tsp. hot sauce
  • Salt & Pepper to taste


  1. In medium glass or stainless steel bowl, add eggs, lemon juice, hot sauce, hot water; whisk to combine; set aside.
  2. In medium sauce pot, add 1/4-inch water; bring to boil over medium-high heat.
  3. Place bowl w/egg mixture on top of sauce pot w/water to form double broiler.
  4. Whisk egg mixture while slowly adding 1-to-2 Tbsps. butter at a time; do this until all butter is added (if mixture gets too thick, add 1-to-2 tsps. hot water.)
  5. Remove egg mixture from heat; season to taste w/Salt & Pepper.
  6. Cover; keep warm until ready to serve.

Brian’s Breakfast Burritos

Serves 4B breakfast burrito

  • 1-to -2 Tbsps. olive oil
  •  ½ cup onions, diced
  • ½ cup green bell pepper, diced
  • ½ cup red bell pepper, diced
  • ½ cup grape tomatoes, halved
  • 4-to-6 large eggs
  • Salt & Pepper
  • ¼ cup half and half
  • 4 (7-inch) flour tortillas
  • 4-to-6 bacon strips, cooked and crumbled
  • 1 cup cheddar cheese
  • Cilantro
  • Optional garnishes — cilantro, salsa


  1. Heat olive oil in nonstick skillet over medium heat.
  2. Add onions, peppers; sauté for a few minutes.
  3. Add tomatoes, sauté a few moments; season w/Salt & Pepper.
  4. Beat eggs, half and half; season w/Salt & Pepper.
  5. Add egg mixture to skillet; cook, stir a few minutes or until set.
  6. Briefly heat tortillas in microwave or oven until warm.
  7. Place tortillas on clean surface; spoon a generous amount of cooked egg mixture in center of each tortilla.
  8. Sprinkle bacon, cheese and cilantro on top of egg mixture.
  9. Fold tortillas over filling; garnish w/cilantro, salsa.