Friday, April 3, 2009

Corned Beef Hash

Corned Beef Hash
The best part about corned beef is the leftovers but the hardest part is deciding whether to make corned beef hash or Reubens. Steven and I didn't want to choose this year so after making corned beef hash, Steven and I visited some of Seattle's finest Reuben establishments. Project Reuben is currently incomplete so that will be a story for another day.

St. Paddy's day is long over but hopefully some stores are still selling corned beef. All you really need for corned beef hash is corned beef, onions, and potatoes. I added the red bell pepper to make it a little more interesting and it adds a nice color. I would have preferred Yukon Golds but I had some neglected Russets that needed to be used. Since Steven and I are unabashed carnivores, not only do we have to have a high corned beef-to-everything-else ratio, I threw in some bacon for good measure (cuz bacon makes everything better). Oh and don't forget the fried egg!

Corned Beef Hash

2 slices of bacon regular thickness or 1 slice thick cut, chopped
2 C chopped corned beef 1/2 inch cubes
2 potatoes, chopped into 1/2 inch cubes
1/2 yellow onion, diced
1 bell pepper, diced
1 clove of garlic
1 Tbsp Dijon mustard
1/4 tsp dried oregano
Salt and pepper
A few shakes of Tabasco (optional)

Cook the bacon in a nonstick or well seasoned cast iron skillet over medium heat until crisp and the fat has rendered.

Add the diced onions and potatoes. Add more oil if not enough rendered from the bacon. Shake the skillet and flip the potatoes occasionally so the potatoes can brown on all sides. Cook until the potatoes are nearly cooked through.

Add the corned beef, bell peppers, mustard, oregano, and any additional seasoning. Cook until the potatoes are fully cooked through.

Serve with a fried egg, ketchup, and Tabasco.

7 comments:

Lydia (The Perfect Pantry) said...

I'm with you -- for me the only reason to make corned beef is to chop it up for hash. I like a 50-50 ratio of beef to potato (no pepper! no bacon!), and I use red-skinned potatoes which somehow seem to match the beef. Lots of onion, lots of black pepper. I could eat it for days.

Elra said...

Just got up, and drooling to find your corned beef hash. Be nice to have a taste of this right now.
Cheers,
elra

Penny said...

Corned beef hash is my favorite breakfast with an over easy egg. Your recipe sounds great. Will give it a try.

dessertobsessed said...

i agree! the best part about corned beef is the leftovers!

ashley said...

i've never had corned beef hash but hubby loves it. i need to make it for him some day. yours looks great!

Charlotte said...

I love corned beef hash and eggs. This is a great recipe

Rumela said...

Thanks a lot. corned beef hash is an interesting recipe. At last I have found something interesting and unique to serve to my guests during the holidays. I am sure that they'll love this corned beef hash.

Thanks

Rumela
my site

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