Here is my nod to St. Patrick’s Day fare. I’m not much into boiled cabbage or potatoes, I like the maillard reaction, browning and carmelizing, of food way to much to be boiling anything but water; well maybe pasta.
Anyway, I confess that when push comes to shove I will eat the dogfood version that comes in the can, but I have to be pretty desperate. I much prefer the texture of properly prepared corned beef, defatted, cubed and fried to a crispy crunchy doneness, with onions, potatoes, and sometimes peppers. The traditional way to eat this is with an over easy egg, but I’m not much into runny eggs.
So, here’s my version of corned beef hash. Use it as a springboard to make your favorite version. Add your favorite ingredients onions, peppers, maybe fennel or use rutabaga or parsnips instead of potatoes. Just use what you have and your imagination.
1 corned beef brisket, cooked and cubed (I cook mine in a crock pot on low overnight.)
1 med red onion, small diced
3-4 red potatoes, small diced with skins
shredded cheddar, optional
salt and pepper to taste
oil for frying
- As above, I cook my corned beef in the crock pot overnight on low. In the morning I let it cool slightly and cut off the extra fat and cut into about 1/4 inch cubes.
- Cut all the ingredients, saute the corned beef first to brown and render some fat in the pan. Take out of pan and set aside.
- Next saute the onions and then add the potatoes. When they are close to being done, add the corned beef back into the pan. S/P to taste
- In a separate pan, prepare the eggs to your taste, scramble, over easy, whatever you like.
- To plate, place some corned beef mixture on plate, top with eggs and cheese. Then top of the morning to you. Enjoy your St. Patty’s day fare.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.