RUSTERS RANCH HASH 1 can of Corned Beef 1 medium Onion 1 Red, Orange or Green Bell Pepper 1 Lg Russet Potato Salt and Pepper 1 Clove of Garlic 2 Tblsp of Butter
In a large cast iron skillet melt butter. Sauté finely chopped onion, bell pepper and potato till tender but not cooked all the way. Open can of corned beef and break into pieces into skillet. Stir gently until heated through. Salt and pepper to taste. Turn off fire let sit on stove with foil lid for 10 mins and serve. I serve with a side fried egg over the top of hash on plate or side salad
INGREDIENTS For the lemon loaf 1 cup granulated sugar 1 cup sour cream at room temperature 3 large eggs at room temperature 1 tablespoon lemon zest (~2 lemons) 2 teaspoons pure lemon extract (optional) 1 teaspoon pure vanilla extract (optional) 1/2 cup vegetable oil 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt
DIRECTIONS For the lemon loaf Mix the sugar, sour cream, eggs, lemon zest, lemon extract, vanilla extract and oil before mixing in the mixture of the flour, baking powder, baking soda and salt. Pour the batter into a greased 9×5 inch loaf pan and bake in a preheated 350F/180C oven until golden brown on top and a toothpick pushed into the center comes out clean, about 60 minutes. Poke some holes into the top of the loaf with a fork (toothpick or thin knife) and slowly pour the lemon syrup over the loaf and let it soak in. Remove the loaf from the pan and pour (or drizzle or spread) the lemon icing over the loaf and let it cool before slicing and enjoy!
For the lemon syrup Simmer the sugar and lemon juice in a small sauce pan until the sugar has dissolved into the lemon juice.
For the lemon icing Mix the confectioners sugar into the lemon juice and zest until smooth. Use Meyer lemons or any lemon, for lemon juice and zest! Add 1 tsp poppy seeds, optional.