Corned Beef Hash

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!

 

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3 thoughts on “Corned Beef Hash

  1. Pingback: Corned Beef and Cabbage « Cooking with Aurora

  2. Pingback: Moroccan Spiced Meatball Tagine-Kefta « Cooking with Aurora

  3. Pingback: Horseradish Mashed Potatoes « Cooking with Aurora

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