Boneless Ham Steaks

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Omache Farm Boneless Ham Breakfast Steaks

By Jason Parsley

Ingredients:

1 boneless Omache Farm Ham

Instructions:

1. Thaw ham overnight (for a small ham, at least 24 hours for larger hams)
2. Use a sharp knife to slice ham into steaks (we like about 1/8-1/4inch thick)
3. Heat your griddle or frying pan on medium heat
4. Cook slices about 4-5 minutes each side, until fully cooked (165 degrees)

Potential Additions: Sprinkle the ham with brown sugar.  Use the fats in the pan to liquefy the brown sugar.  Or you might use maple syrup.  Keep the temperature of your pan just hot enough to caramelize the sugar on the ham steaks but not burn the sugars!

Apple Breakfast Casserole Recipe

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6-8 sliced of bread, toasted and cut in 1" squares (or other leftover bread)
3 apples, cut in 1" cubes
1/2 cup Craisins (or other dried fruit in sm. pieces)
6 eggs
1/2 cup sour cream
Cinnamon, Ginger, Allspice, Nutmeg

sour cream, yogurt, apple sauce, etc. for serving

1.  Preheat oven to 325'
2.  Grease the bottom of an 8x10 baking dish.  spread your bread pieces across the bottom.
3.  Spread apple pieces on top
4.  Sprinkle dried fruit across top of apples
5.  Beat together eggs and sour cream
6.  Sprinkle spices across top.  (I rarely measure, just use my nose until it smells good, so start sparingly!)
7.  Place in pre-heated oven for 50-60 minutes or until apples are soft and eggs are set.

Serve as-is or feel free to use sour cream, syrup, yogurt, apple sauce, fruit butter, chutney, etc on top.  (Especially if you let it bake while you went outside to do animal chores and over-baked it a little! :)  )

Leftover Breakfast pie Recipe

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Corned beef and cabbage for dinner?  not much of a corned been sandwich family or is there just not much left for leftovers?  This recipe was a breakfast hit with my family and great for all sorts of leftovers that just aren't ever quite as good as "Leftovers"...  You can probably tailor the recipe to any type of meat roast and vegetable dinner that now is crowding the fridge as leftovers.

leftover cooked Cabbage (about 1/4 of a large head, cooked)
Leftover Mashed Potatoes
Leftover Corned Beef or 1/2 lb fresh sausage
2-3 medium Carrots (leftover or fresh)
one small Onion, leftover or fresh
4 eggs
1/2 cup cheddar cheese, shredded

Sour Cream, for serving

1.  Pre-heat oven to 325'  Prepare a baking pan or pie plate appropriate to number of folks you're feeding.  (There were 4 adults and one 4 yo eating breakfast, I used a 9" ceramic pie pan)
2.  If using fresh sausage or onions, cut onions into large pieces and cook until browned in a small frying pan with sausage.  Break sausage up into small pieces while cooking.
3.  if using fresh carrots, chop into about 1/2" pieces or slices.  Chop cabbage leaves into bite sized sections, place in baking pan with carrot pieces.
4. If using leftover corned beef, shred or slice into sections and toss in baking pan with cabbage and carrots.
5.  add to baking pan cooked sausage and onions and toss together with cabbage and onions.
6.  Settle the meat and veggies into a nice even layer in the pan.  Beat eggs and pour into baking pan
7.  Spread potatoes in an even layer across the top
8.  Sprinkle Cheese across top of breakfast pie
9.  Place in pre-heated oven and bake for 45-60 minutes or until carrots are soft and eggs are set.
10.  Serve with a dollop of sour cream.
11.  lick the baking pan clean... yes it was that good!

Pumpkin Potato Pancakes

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A.K.A. Pumpkin Latkas

Part Hannukah, part Thanksgiving, part necessity.



I was surfing the web looking for inspiration for an egg-free breakfast and these are what I came up with.  Egg free in part because my chickens are on strike again and store-bought eggs are just so different!  Egg-free in another part because as much as farm eggs are yummy and healthy and filling and delicious, some people still simply cannot eat eggs.

Oh yeah, and it's kid approved...



See that?  Sour cream not even touched...