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.