Corned Beef Hash
(from Bethany’s recipe box)
Serves 4
Serve this breakfast classic with ketchup.
WHY THIS RECIPE WORKS:
Not happy with the pasty, tinny flavored stuff from a can, we wanted to develop a homemade corned beef hash recipe from scratch. For the best flavor and texture, we used thick slabs of corned beef from the deli counter. To prevent the potatoes from getting too mushy, we cooked them partially before adding them to the hash. Adding a little heavy cream kept our Corned Beef Hash moist and rich tasting. We also found that it was detrimental to stir our Corned Beef Hash too often. This meant allowing the hash to develop a browned crust before inverting it and browning the unbrowned side.
Source: Cook's Country February/March 2005 (CC and CI collection)
Categories: Eggs and Breakfast
Ingredients
- 2 pounds russet potatoes, peeled and cut into 1/2-inch dice
- Table salt
- 4 slices bacon, finely chopped
- 1 medium onion, finely chopped
- 2 (medium) cloves garlic, minced
- 1/2 teaspoon minced fresh thyme leaves
- 1 pound corned beef, cut into 1/4-inch dice
- 1/2 cup heavy cream
- 1/4 teaspoon Tabasco sauce
- 4 large eggs
- Ground black pepper
Directions
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Bring potatoes, 5 cups water, and 1/2 teaspoon salt to boil in medium saucepan over medium-high heat. Once boiling, cook potatoes for 4 minutes, then drain and set potatoes aside.
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Cook bacon in 12-inch nonstick skillet over medium-high heat for 2 minutes. Add onion and cook until browned, about 8 minutes. Add garlic and thyme and cook for 30 seconds. Stir in corned beef. Mix in potatoes and lightly pack mixture with spatula. Reduce heat to medium and pour heavy cream and Tabasco sauce evenly over hash. Cook undisturbed for 4 minutes, then, with spatula, invert hash, one portion at a time, and fold browned bits back into hash. Lightly pack hash into pan. Repeat process every minute or two until potatoes are cooked, about 8 minutes longer.
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Make four indentations equally spaced on surface of hash. Crack one egg into each indentation and sprinkle eggs with salt and pepper to taste. Reduce heat to medium-low, cover pan, and cook until eggs are just set, about 6 minutes. Cut into four wedges, making sure each wedge contains one egg, and serve.