Corned Beef Hash and Eggs
Happy Belated St. Patty’s Day!
I’ve recently been chatting with a dear friend who lives in Ireland, and she mentioned to me that March 18th of this year was the first time she had ever heard of all of the “pinching and wearing green” malarkey that us Americans go on and on about every March 17th. I was a bit ashamed to admit that I didn’t even know of the origins of the holiday as I have Irish Catholic roots; have we really translated a holiday meant to mark the arrival of Christianity in Ireland into a green beer drinking, corned-beef eating good time? We have? I mean, sign me up, but let’s not forget to take a moment to bow our heads and thank Saint Patrick for finding that 4 leaf clover on March 17th.
I’m celebrating late because I have been sick the last week, and only just felt up to cooking something this morning. One of my favourite uses of Corned Beef is as a hash. If you have already cooked leftover potatoes from another dish, this is a fantastic way to utilize them. Meat and potatoes with a fried egg = a pretty delicious breakfast.
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium red onion
- 2 cloves of garlic
- 1 lb. cooked corned beef
- slightly less than 1 lb. golden potatoes
- 1/4 cup beef or chicken stock
- 2 tsp dijon or whole grain mustard
- 2 tsp worcestershire sauce
- salt and pepper to taste
As finely as you like it, dice the onions, potatoes, and corned beef. Mince the garlic.
Steam the potatoes (with skin on) until they are just tender, about 5-10 minutes depending on how large you diced them.
In a large skillet or pan over medium-high heat, melt the butter and add the oil when the pan is hot. Add the onions and sauté until soft. Add the garlic and cook for another 2 minutes or so.
Add the corned beef and potatoes, lower the heat to low, cover and cook for 5 minutes.
Meanwhile, in a bowl, mix the stock, mustard, and worcestershire sauce and combine thoroughly. Drizzle this over the potatoes and corned beef, and stir to incorporate. Remove the lid, raise the heat to medium or medium-high.
Cook until the hash becomes crusty. Stir a bit, and then let it sit and develop a nice crunchy crust.
Liberally season with salt and pepper and serve with a fried or poached egg on top.