Thursday, January 5, 2012

Corned Beef Hash - A Yankee Breakfast

The word hash comes from the French (but of course) hacher, meaning "to slice or chop up".  A breakfast tradition, especially with a freshly poached egg on top.  Take away the eggs, add a green salad, and dinner is served.  By adding chopped cooked beets to the mixture, you get Red Flannel Hash, a Yankee classic.


4 Tbsp. unsalted butter
1 large onion, chopped
1 cup red bell pepper chopped
1 clove garlic, minced
2 cups cooked cubed potatoes (or frozen hash browns)
2 cups chopped, lean cooked corned beef
1/2 tsp. oregano
Coarsely ground fresh black pepper
1/4 cup heavy cream
2-4 fresh eggs
Parsley for garnish

Melt the butter in a 12-inch cast-iron skillet over medium heat.  Add the onion, red bell pepper, garlic and potatoes and cook until beginning to brown, about 5 minutes.  Add the corned beef, oregano and black pepper and mash down lightly.  Cover and cook 10-12 minutes until browned.  Stir up the hash, add the cream and mash down again.  Make 2 wells and crack in your eggs.  Reduce heat to low, cover and cook until eggs are to desired doneness.  Season with salt and pepper.  Sprinkle with parsley.



5 comments:

  1. Yummy meal for breakfast, lunch or dinner! xo

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  2. Sounds good-I haven't had hash since St. Pat's Day! I've begun adding fresh Rosemary to it, very nice:@)

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  3. Looks great. Corned beef hash is a great yorkshire (England) dish too. There are so many variations!

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  4. Delicious!I love it! following your blog now,please follow mine.

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  5. nice idea.. thanks for sharing.

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