Corned Beef Hash
PSPDA (Read through, you’ll get it.)
What do you do post St. Patty’s Day? Well, the luck should not stop the minute the drinking, eating and partying are over, right? Not for me at least 🙂 I got the chance to come over to my friend Lisa’s house. You guessed it, … for more food and laughter. How great was that?
So, Lisa made – in my book – the yummiest St. Patrick’s Day meal out of the many dishes she made us! Made of the left over Corned Beef, she made this hearty, savory breakfast. Simple, mostly kitchen staple ingredients – garlic, shallots, bacon, eggs and potatoes, naturally – are cooked together with the already out-of-this-world delicious corned beef. Well, I’m a big breakfast kind of gal to begin with. So, having to come over to have such an incredible breakfast — sign me up!
Using a very well seasoned skillet that has been religiously used for over 20 years, Lisa started with crisping the bacon. Instantly, the aroma coming out of her petite kitchen was glorious (I want to live in her kitchen.) Meanwhile, she effortlessly had all her miss en place together. Down went the potatoes into the pot to boil, uniformly diced of course. Using the same skillet, Lisa got the rest of the ingredients that go into making the yummiest hash, like, … ever. EVV-ERR!
Crispy and crusty, far from the word ‘mushy’ hash; wonderfully savory corned beef, topped with an over easy egg? Come on… And oh, if you don’t think it’s glorious enough, sprinkle some parsley to give it some brightness, not to mention beauty. Guys, this is what you call PSPDA (Post St. Patty’s Day Awesomeness.)
Make this Corned Beef Hash for breakfast you guys… You don’t have to be stuck with the same ol’ boring cereal. Live a little. After all, breakfast is the most important meal of the day, right? So, go for it!
- 4 medium yukon gold potatoes, peeled and cut into½-inch dice
- 4 slices bacon, diced
- 1 large shallot, chopped fine
- 1 clove garlic, minced
- ½ teaspoon dried thyme
- 1 pound corned beef, cut into ¼-inch dice
- 2 tablespoons each of butter and olive oil
- salt and freshly-ground black pepper, to taste
- Boil the potatoes in salted water until almost cooked; drain and set aside.
- Cook bacon in large cast iron skillet over medium-high heat until rendered. Using a slotted spoon set aside on a paper towel, leaving the fat in the skillet. Add shallot and cook until translucent. Add garlic and thyme and cook until just fragrant (less than a minute).
- Stir in corned beef and cook until the beef begins to crisp and color. Transfer the mixture to a large bowl and keep warm.
- Add the butter and olive oil to the skillet and fry the potatoes, turning every so often until crisp and browned. Season to taste with salt and pepper, keeping in mind that the beef and bacon are salty. Add in the reserved bacon and beef mixture.
- Reduce heat to medium and cook turning the hash, folding browned bits to the top of the hash and mixing the meat and potatoes. Repeat until well incorporated and everything is crisp. Serve warm, topped with a fried egg.