Cajun Corned Beef Hash
6 cups frozen shredded hash brown potatoes, thawed
1/4 cup butter
1/2 cup finely chopped green onions
1/2 cup finely chopped green pepper
1/2 cup finely chopped sweet red pepper
1 teaspoon seasoned salt
3/4 teaspoon Spice Barn Cajun Seasoning
3/4 teaspoon Spice Barn Chili Powder
1/2 teaspoon pepper
1 1/2 cups cooked corned beef
1 tablespoon white vinegar
Cook hash browns in butter until almost tender. Stir in onions, peppers, and seasonings. Cook until lightly browned and vegetables are tender. Add beef. In pan, bring vinegar and and 2-3 inches of water to a boil. Poach eggs in water one at a time. Serve over hash mixture. Sprinkle with additional Cajun seasoning if desired or hot sauce.
Grilled Cajun Chicken
Rinse chicken breasts; pat dry. Sprinkle Cajun Seasoning onto chicken; let stand 15 minutes. Grill over medium heat until cooked through; basting once with Cajun Butter. Baste again with Cajun Butter; serve with extra sauce on the side.
1 cup butter
1/2 teaspoon basil
1/2 teaspoon tarragon
1 teaspoon Spice Barn Cajun Seasoning
1/2 teaspoon garlic powder
3 drops hot pepper sauce
In a saucepan, melt butter and combine other ingredients. Keep warm.
Cook bacon in skillet, add onion, cook until lightly browned over medium heat. Add remaining ingredients; cover and simmer 20 minutes until tender.