Breakfast Adventures #2 – Corned Beef Hash

I love a savory breakfast. Don’t get me wrong, pancakes and French toast are nice, but I always like them to be accompanied by an egg or a few strips of bacon. I also love corned beef…sliced, diced, you name it…it’s probably my favorite meat. And for those who know me well, what is my all time favorite food? You guessed it – potato. So what wonderfood did Alton Brown strike me with this time? Three words…

Corned. Beef. Hash.

Oh yum. Oh my word yum. My mouth was watering throughout that entire episode. But hold on, that was over a year ago? Why has it taken me this long to hold that spatula?

Corned Beef Hash connoisseurs will undoubtedly give a cry of revulsion as I reveal my recipe at the end of the post. Corned Beef Hash is intended to be made strictly with LEFTOVERS. Unfortunately, I have a fear of making Corned Beef, so I don’t have any leftovers hanging around my house. I do, however, have a few deli slices tucked into my refrigerator as well as a potato or two in the pantry. Time to get creative. For those hardcore Corned Beef Hash fans, look away now, lest you be subjected to culinary sacrilege…such tasty, tasty sacrilege.

Corned Beef Hash
(Altered slightly from The Crooked Creek Saloon and Eatery recipe on foodnetwork.com)

2 tablespoons vegetable oil
8 ounces sliced corned beef, chopped
1 white onion, finely chopped
1 red pepper, finely chopped
2 medium baking potatoes, peeled, shredded, and drained (about 2 cups)
4 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground pepper
4 slices cheddar cheese (about 2 ounces)

Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, red pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.

Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.

Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg


Enjoy!