Corned Beef Hash
As we are nearing St Patty’s Day, I’m working on a great recipe for us……..but mostly you. As is inevitable, we had leftover corned beef.
What to do with left over corned beef? Look on Pinterest, of course. Much to my surprise Corned Beef Hash came up…….. a lot!
I guess I never realized that this was not only popular, but a breakfast thing…..who knew……..well I guess everyone but me!
Since I really knew nothing about this particular dish, I put on my Sherlock Holmes gear and investigated………here is what I found out :
Hash consists of diced or chopped meat, potatoes, and spices that are mixed together and then cooked either alone or with other ingredients like onions.The name is derived from the French verb hacher (to chop). Leave it to me to find some French meaning……lol.
Apparently hash is very high brow these days in fancy smancy restaurants who offer sophisticated hashes. There is even a cookbook/ website called Hashcapades That is totally decocted to hash.
So, now you have a Hash History…….and I know a little about it.
It’s quick to make:
Cook the onions, add the potatoes, and garlic.
Add the corned beef and Worcestershire sauce.
Cook until the meat starts to crisp.
What I do know is that this was really good, that salty briney, corned beef mixed with potatoes and onions……..hash heaven. Served with with fried eggs, and in honor of my brother in law Tom, Tim’s identical twin, who lives in the Philippines, we also added rice.
Seems that corned beef hash with eggs and rice is a staple breakfast in the the Philippines…..again, who knew.
Well, now I do and we will definitely be having this again ………..
- 1 1/2 cups russet potatoes, diced into 1/4 inch cubes
- 1/2 cup chopped onions
- 1 clove garlic, minced
- 1 1/2 –2 cups cooked corned beef, finely chopped
- 2 tablespoons butter
- 1/2 teaspoon Worcestershire sauce
- Salt and Pepper to taste
- Place diced potatoes in a microwave safe container with a couple of tablespoons of water. Microwave fro about 4 minutes until barley tender. Drain potatoes, rinsing them with cold water to stop the cooking process.
- In a large large skillet and melt the 2 tablespoons on medium heat. Sauce onions for a few minutes until they start to become translucent.
- Add diced boiled potatoes, garlic, Worcestershire sauce, and corned beef to the onions in the skillet. Season with salt and pepper.
- Cook corned beef hash until the meat starts to get nice and crispy, stirring often so as not to burn.
- Serve with fried egg and toast and or rice.