Corned beef hash, it always sounded kind of sinister/scary to me. I started doing some research last year, I needed to know more about this St. Patrick’s Day food tradition. I realized that corned beef is actually a brisket cooked a different way, and I am familiar with brisket. This I could do.
After making corned beef for the first time last year, I couldn’t wait to try a deli sandwich from Slyman’s in Cleveland. It was delicious. I couldn’t wait for St. Patrick’s Day to roll around again to make this.
I used this recipe for corned beef, from my friend, Sarah. I didn’t get a great picture to blog this recipe, but I followed it exactly (except I did not peel my baby red potatoes.) I used the leftover beef and potatoes from this recipe. The leftovers are absolutely amazing in this corned beef hash. If you know me and my love for hash, you know I may have made this recipe again, just for the hash.
Ingredients: 1 tablespoon of Vegetable Oil 1 Onion, diced 2 cups of Corned Beef, cut into bite-sized pieces (leftover from linked recipe above) 2 cups of Cooked Potatoes, cut into bite-sized pieces (leftover from linked recipe above) Salt and Pepper, to taste 2 Eggs
First, heat the oil in an iron skillet over medium-high heat. Sauté the onions for 3-5 minutes.
Now, add the corned beef and potatoes. Salt and pepper to taste. Spread them out evenly and press your spatula down on top of them to brown the food, another 3-5 minutes, depending on how hot your pan is, flip and do this to the other side. You want all of the ingredients to get a browned crisp.
Remove to two separate plates. Now, cook the eggs, one at a time. Crack into the skillet, as soon as the egg white is no longer translucent, flip and cook for an additional 30 seconds to a minute. Place on top of the hash.
Happy Cooking, The Barbee Housewife Source: Closet Cooking