If you made a delicious dinner of Corned Beef and Cabbage yesterday, the only logical thing to do today is make corned beef hash. Corned beef hash is one of my favorite dishes. I actually had my first version in Richmond a few years ago, so I am late to the hash-game. Better late than never. I love the salty corned beef, tender yet crispy potatoes, sweet onions, and over easy egg all working together to make me a very, very happy lady. I used cooked potatoes from my prior night's dinner. They were fully cooked and I just cubed them. If you don't have cooked potatoes around, you can either boil or microwave the potatoes to get them started. Then add them to the hash as directed below. This is a wonderful lunch or dinner with a side salad. It is obviously also an amazing breakfast. Really just the perfect meal. I may not be Irish (well...technically corned beef is a Jewish thing), but so I can get behind corned beef hash any day of the week.
Corned Beef Hash
Ingredients:
2 cups diced, cooked potatoes
1 cup chopped corned beef
1 medium onion
1 diced jalapeno
1 Tbs. butter
1. Dice the onion, jalapeno, and garlic. I remove the jalapeno seeds because I don't want super heat, just a hint.
2. Heat the butter over medium heat and saute the onions, garlic, and jalapeno for 2-3 minutes.
3. Cube your cooked potatoes. Turn heat to high and add the potatoes to the pan.
4. Chop the corned beef into bite-size hunks. I like to keep it in hearty enough pieces that you can really tell you are eating corned beef hash. Add this to the pan.
5. Spread the has out all over the pan and press down with a spatula. Allow to cook on high heat for 6-8 minutes, until you get a nice crust on the bottom of the pan.
6. Toss the hash and repeat this process 3-4 times, until you have lots of crispy hash.
7. Make 2 sunny-side-up or over easy eggs to go with the hash and enjoy!
One Year Ago:
Fish Fry with Lemon Zest (for those going meat-free for Lent)
Two Years Ago:
Rosemary, Garlic, Caper Rubbed Lamb Chops
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