Corned Beef Hash

Prep 15 m

Ready In 35 m

Serves 2

A few days ago I cooked a three -pound brisket of corned beef. It is March and to me March always feels like the season for corned beef because of St. Patrick’s Day. I slow-cooked the brisket in my oven for a few hours at a low temperature in a cast iron Dutch oven. After eating two -thirds of the brisket, I still had a pound left over and wondered what to make with it for my next meal. I typically would slice it up for Reuben sandwiches which I love but decided to try something different and made corned beef hash. It was easy to do and tasted great!

Ingredients

• 2 Tbs. unsalted butter

• 1 lb. cooked corn beef, diced

• 1 medium yellow onion, finely sliced

• 1 bell pepper (I used a yellow bell pepper), chopped

• 2 medium peeled and grated baking potatoes

• 2 large eggs

• fresh ground pepper

• ground sea salt

Cooking directions

In a cast iron skillet heat 2 Tbs. unsalted butter over medium heat. Distribute the butter so that it reaches all sides  of the skillet. Add the corned beef and stir with a wooden spoon for five minutes until the beef slightly browns. Add the onion, pepper and potatoes to the skillet. Stir all ingredients together and grind pepper and salt over the top. Cook for five minutes without stirring or until the bottom becomes crispy and brown. (I was given a set of homemade spatulas which have a very thin metal edge, and I found these to work perfectly for scraping the bottom of the pan). Cook for an additional 15 minutes and in intervals of 5 minutes scrape the bottom of the pan to bring up the crispy bottom and stir. Repeat this process until done. In a second skillet during the last five minutes of cooking (I used a #3 Griswold) heat 1 Tbs. unsalted butter and fry one egg at a time sunny side up.

When finished top the hash with a sunny-side up egg.  I added a couple splashes of Tabasco sauce to add a little heat. Enjoy!