Saturday, April 30, 2011

Corned Beef Hash with Eggs

Growing up, my dad was always in the kitchen. After he took a job that allowed him to be home by 3pm, he became the primary cook in our house. Once he got his bearing, tried some new recipes, and gained some confidence, it was wonderful!

To this day, I am still amazed at my dad's ability to look in the pantry, have no real direction, and whip up a super-yummy dinner in no time. I cannot do this....I am a cookbook/ recipe cook. I like having the comfort of having the recipe with precise measurements right in front of me. Oh, I tend to do "off recipe" almost every time (adding a little this or a dash of that) but I always tend to stay true to the heart of the recipe. What kind of cook are you??

Here you'll find a recipe that will always, always remind me of my dad. I'd never made my own Corned Beef Hash (we typically got it out of a can!) but this was to-die-for. Surprisingly easy, I was able to whip this up Easter morning all while trying to entertain a 1 year old. I hope you enjoy it as much as I do and maybe it will bring some fond memories your way.

Corned Beef Hash with Eggs

Yield: 4 large servings (or up to 6 smaller servings)

3 tablespoons unsalted butter
1 medium onion, chopped (about 1 cup)
3 cups finely chopped, cooked corned beef
3 cups chopped, cooked potatoes
4 Eggs
Salt and pepper, to taste
Chopped fresh parsley (optional)

Heat the butter in a large cast iron skillet on medium heat. Add the onion and cook for a few minutes, until translucent.

Add the corned beef and potatoes, salt, and pepper and spread the mixture out evenly in the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.

Do not stir the potatoes and corned beef mixture, but let them brown. If you hear them sizzling, this is good. Use a spatula to life up a corner to see if they are browning. Once nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan.

Make 4 indentations in the corned beef hash so that there is only a thin layer of hash. Crack each egg into a well.

Continue to cook in this manner until the potatoes and the corned beef are nicely browned and the eggs are cooked to your preferred done-ness (I like over-easy so I only cook them about 2 minutes). Top with fresh parsley. Enjoy!

1 comment:

  1. I have to make this, my hubby always orders it when we are out for breakfast.