Breakfast for Dinner

Cincinnati Goetta
aka “Cincinnati Caviar”

1 lb ground beef
1 lb ground pork
8 cups water
2 ½ cups steel cut oats
1 large onion, diced
2 bay leaves
½ tsp rosemary
½ tsp thyme
3 tsp salt
pinch of pepper

In a large pot, combine oats, salt and pepper in the water and bring to a boil. Turn down, cover and let simmer for 2 hours

Add the meat, onions and spices. Cover and cook for another hour, stirring occasionally. Remove bay leaves. Pour the mixture into loaf pans and let cool. Refrigerate until ready to use.
Slice loafs about ½ inch thick and fry in a bit of butter or oil until browned.

Caprese Quiche

1 cup flour
¼ tsp salt
¼ pound butter
1 egg yolk
3 tablespoons ice water

Remaining egg white plus 3 more eggs
2 cups milk or cream
½ tsp salt
½ tsp pepper
½ tsp cayenne pepper
3 Roma tomatoes, sliced
½ cup fresh basil leaves, sliced
1 lg fresh mozzarella ball, diced

Preheat oven to 450 degrees F.

Combine flour and salt, then add the butter and mix until crumbly. Add in the egg yolk and water and mix until a ball is formed. Breaking off small pieces, fill the bottom of the pie or quiche pan. Prick with a fork a few times and then bake for 5 minutes. Remove and allow to cool while preparing custard and ingredients.

For the custard, mix together the remaining egg white and additional 3 eggs with milk, salt, pepper and cayenne. Layer tomatoes, basil and mozzarella into bottom of crust and then pour custard over ingredients.

Bake for 15 minutes on 450 degrees F and then an additional 30 minutes on 350 degrees F.

Zucchini and Potato Hash Browns

½ lb russet potatoes, peeled
½ lb Zucchini, peeled
½ tsp garlic salt
½ tsp pepper
2 tbsp butter
1 tbsp olive oil
3 tbsp grated onion

Grate peeled potatoes and zucchini into a large bowl. Dry thoroughly by squeezing in a paper towel. Toss with garlic salt and pepper.

In a large skillet, heat half the butter and half the olive oil until sizzling. Add the onion and cook for a few minutes or until translucent over high heat. Add the potatoes and zucchini, pack down into skillet with a spatula.

Reduce heat and cook for 7 minutes. Flip hash browns onto a plate and add the remaining butter and olive oil to the skillet. Slide the has brown back into the pan with the uncooked side down and cook for another 5 minutes until the bottom is crisp and golden.