Tuesday, March 12, 2013

Brilliant Brunch: Corned Beef Hash

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In our house, making a whole corned beef for 2 of us is a little ridiculous.  Even the smallest one yields a lot of leftovers.  John is a huge hash and eggs person so when I told him that I was thinking about making it with corned beef, you would have thought it was Christmas morning.

And once I had given him the idea, he was off and running.  All I heard for weeks afterwards were small chants of “corned beef hash, corned beef hash” whenever I talked about potatoes, corned beef, Irish (anything), or eggs.  In fact, I’m even now chanting it in my head…it’s become very catchy:  “corned beef hash, corned beef hash”.

Being a blogger’s boyfriend isn’t a lot of fun.  We eat corned beef about a week before everyone else – then we’re expected to eat it again (okay that might not be such a problem), but we are always celebrating holidays in advance.  We’re also eating a lot of cold meals while the blogger (i.e. me) is taking pictures of your dish…just…so.  So when I can make him happy – why not, right?!
Corned Beef Hash (adapted from Alton Brown)
Serves:  4

3 tablespoons unsalted butter
1 cup finely chopped red bell pepper
Leftover Corned Beef and Cabbage (at least 2 cups, drained)
1/2 teaspoon chopped fresh thyme
1 teaspoon oregano
1/4 teaspoon pepper
4 eggs, cooked over easy

Over medium heat in a large skillet, melt the butter.  Add the red bell pepper and cook until slightly browned.  Add the leftovers and cook, stirring constantly, for 3-5 minutes, until the mixture is warmed.  Add the thyme, oregano, and pepper.  Then, using a heavy-bottomed pan, press down on the mixture for 3-8 minutes, until the mixture is browned.  Stir and then press again until the mixture is browned.  Repeat one more time until most of the hash is crispy.  Serve immediately and top each serving with one egg over easy.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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