J – Corned beef hash and I go back a long way.
I’m pretty sure it’s not my heritage. I like all things Irish, but I have to wear green on St. Paddy’s Day. I remember corned beef hash from childhood … not fondly. I loved the idea, just not the execution. I kept trying. No deal.
Then, I had Luke’s corned beef hash a few years ago. OMG! This guy had it down.
This is also when I started learning more about brining and braising.
How you season and prepare the beef brisket makes all the difference. Basically, the good stuff takes time. We pay for that … hopefully … at good restaurants. It’s no different at home.
The great news is that you prepare larger-than-normal amounts and freeze a bunch. You’re good for at least 6 months to a year. Not bad, in my book. Note to BMBH management, we need a larger freezer!
This dish comes together pretty quickly. Everything is prepared. Just heat-n-eat in order … so to speak.
| Irish Week: Corned Beef Hash |
- 4 Tbsp canola oil
- 1 pound cooked corned beef (see recipe link below), cut into ¾ inch cubes
- 2 Yukon gold potatoes, cut into ¾ inch cubes
- ¼ red bell pepper, cut into strips
- ½ yellow onion, julienned
- 1 Tbsp red wine vinegar
- ½ tsp butter
- 1 tsp fresh oregano, chopped
- 4 eggs
- Place 1 tablespoon of oil into a saute pan and heat on medium high. Add potatoes and sear all sides. Salt and pepper to taste. Cook for about 5 minutes. Remove from pan and set aside.
- In another saute pan, add oil and cook onions until caramelized. About 5 minutes.
- Add red peppers to the pan and butter. Add salt and pepper.
- Add red wine vinegar and herbs and cook for 1 minute. Remove from pan.
- In a separate pan, with another tablespoon of oil, cook eggs sunny side up.
- While the eggs are cooking, add corned beef to a pan to warm up. Add potatoes and onion mixture to the pan and reheat.
- Once warm and eggs are cooked. Place corned beef mixture onto the plate.
- Top with the eggs.
- Serve.
- Enjoy!
Homemade Corned Beef recipe
There’s a little technique in sunny-side eggs. Well-oiled pan and start on low heat.
Every time I have this dish, I pretty much suck it down. Yum!! You can’t miss.