DigiBites: A Comforting “Good Anytime” Hash-Up Recipe From Chef Charlie

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.
Enjoy…
– 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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