Corned Beef Hash
(serves 4 hearty weekend breakfast portions)
Okay-you may have tried corned beef hash at a diner and thought “well this is enjoyable.” But making it from scratch is a whole new ballgame. This stuff is AMAZING! Meaty, hearty, savory, DE-LI-CIOUS! All I’m saying is make this as a follow up from your corned beef and cabbage and you will make friends for life.
2 tablespoons olive oil
2 large Idaho potatoes, pre-baked (to speed the process–just cook them in the microwave for about 11 minutes and allow to cool, then medium dice)
1 large onion, medium dice
1 teaspoon dried basil
1/2 teaspoon cumin
salt and freshly ground pepper
1 cup corned beef, pre-made, and diced
4 large eggs
In a large saute pan over high heat add olive oil and diced potatoes. Cook for about 5 minutes, stirring frequently. Next add in onions and turn heat to medium. Season with basil, cumin, salt, and pepper and cook for another 4 minutes. Finish by adding in corned beef and stirring for another 3 minutes. Potatoes should be golden brown and crunchy, onions translucent, and corned beef warmed and slightly browned.
Finish by cooking your eggs to over-easy. Serve your corned beef hash with eggs on-top. Pierce your eggs and let the yolk spill over your hash. Gaze for a second at the wonder of deliciousness on your plate. A breakfast for champions! Then consume with gusto. Enjoy!