Fellow News24/680 Shelterers/Chefs-In-Place:
Breakfast for dinner, lunch or ACTUALLY breakfast.
I put this together for dinner recently, shortly after St. Patrick’s Day. Corned beef is simple to prepare – serve it warm for dinner and use the leftovers for this hash.
Check our past posts for poached egg technique and my hollandaise recipe.
– Chef Charlie
Corned Beef Hash
1-pound small (creamer) Yukon Gold potatoes, unpeeled, cut into 1/2 – inch pieces
2 tablespoon extra-virgin olive oil
2 tablespoons butter
1 onion, cut into a 1/2 – inch dice
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1-pound cooked corned beef, cut into 1/2 – inch pieces
2 tablespoons Dijon mustard
2 scallions, sliced into 1/4 – inch pieces
Serving Suggestion: top hash with poached eggs and hollandaise sauce.
• Add the cut potatoes to a saucepan filled with water. Bring to a boil; reduce to a simmer and cook until soft, about 10 minutes. Drain and set aside.
• Heat the olive oil and butter in a large skillet over medium-high heat. Add the onions and garlic and sauté, stirring frequently until onions are soft and lightly browned, about 4 minutes. Add the cooked potatoes and stir to combine. Season to taste with kosher salt and freshly ground black pepper.
• Add the diced corned beef and stir to combine. Mix the Dijon mustard with 2 tablespoons water and add to the skillet and fold into the mixture. Lastly, add the scallions, adjust seasonings are serve with poached eggs and hollandaise sauce.
Serves 4 – 6
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