My unhealthy obsession with Corned Beef Hash
Breakfast is probably the best meal of the day, with the exception of Brunch, and maybe Dim Sum. I used to buy corned beef hash in the can, because it’s delicious, don’t judge me. I recently learned how to make it (and how easy it is), and it’s way more delicious than the stuff in the can. The only reason I make corned beef is so I can have hash. A bowl of salty boiled beef with vegetables isn’t the greatest if you think about it… what is up with the Irish and boiling meat anyway?
This is probably one of the easiest things to make… It takes a little bit of foresight (3 hours to boil a chunk of salty beef…), some knife-work, and voila, a nice steaming bowl of mediocre dinner. The magic happens the next morning – if following socially accepted norms such as eating breakfast during “breakfast time” is your thing. Here is my easy no-fuss corned beef hash, the recipe is somewhat inspired by Alton Brown’s Good Eats version. I usually top mine off with a sunny side up fried egg, or poached in this case, topped with some cracked African Smoked Pepper from Trader Joe’s.
Corned Beef Hash
By
Published: February 19, 2012
- Yield: 2+ Servings
- Prep: 20 mins
- Cook: 3 hrs 0 min
- Ready In: 3 hrs 20 mins
Breakfast is probably the best meal of the day, with the exception of Brunch, and maybe Dim Sum. I used to buy corned beef hash in …
Ingredients
- 1 Package Corned Beef
- 3 Large carrots 1/2 inch dice
- 6 Large potatoes 1/2 inch dice
- 3 Stalks celery 1/2 inch dice
- 2 Large onion 1/2 inch dice
- 4 eggs
- 1 Large green pepper 1/2 inch dice, for hash
Instructions
- In a large stock pot, place the corned beef and enough water to cover. Bring to a boil. Turn the heat down and simmer for approximately 3 hours.
- Add the diced carrots, potatoes, celery, and onions. Boil for another 30 minutes or until potatoes are fork tender.
- Remove corned beef from pot and slice against the grain. Here you can choose to serve with the vegetables as dinner, or move to the next step to produce delicious hash!
- Heat butter in a large skillet. Meanwhile dice the Corned Beef, and green peppers and drain the vegetables out of the broth.
- Add the corned beef, green peppers, and vegetables to the skillet and press down with a spatula. Cook on high heat for approximately 6 minutes or until crispy.
- Flip the hash over and cook for another 4 minutes. Meanwhile cook your eggs to order, I prefer mine sunny side up or poached.
- Serve the hash with eggs and fresh cracked pepper on top.
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