Im in Corned Beef Hash Heaven
Friday, February 21, 2014 by Unknown
When Im cooking corned beef, watching it simmer in the aromatic broth, Ill sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, its not the sliced corned beef and cabbage Im dreaming of, its the corned beef hash Im going to be making with the leftovers.There are certain dishes I would never talk someone into trying, or argue on behalf of its virtues. Its one of those, "there are two kinds of people in the world" things. Either you really love corned beef hash, or you dont eat it. Its not a dish for the indifferent.
Now, that the non-hash people have stopped reading, lets talk crust. As you well know, what separates a great hash from a transcendent hash is the "crust." You cant rush a corned beef hash crust - its built slowly, over medium heat, with multiple turnings and pressings, the meat and potatoes crisped and caramelized in the combination of butter and beef fat.Ive always felt its a poached eggs greatest achievement to meet its end on a pile of perfectly crusty corned beef hash. In addition to the textural pleasures, it also features one of the food worlds greatest sights - the eggs golden yolk slowly running over and through the steaming hash. They dont know what theyre missing. Enjoy!
Ingredients:
1 tbsp butter
1 1/2 pounds cooked corned beef, diced
1 1/2 pounds white potatoes, peeled quartered
1/4 cup prepared roasted tomato salsa
2 clove garlic, crushed
1 bunch green onions, white parts chopped, green parts reserved for garnish
salt and fresh ground black pepper to taste
Here are some more great breakfast video recipe ideas!
Sausage and Egg Pizza
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The Hangtown Fry
"Flattata" with Bacon, Potatoes, and Greens
Fancy Restaurant-Style French Toast
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