Home / Main Recipes / Recipe: Classic Corned Beef Hash — Breakfast Recipes from The Kitchn

Recipe: Classic Corned Beef Hash — Breakfast Recipes from The Kitchn

I am almost certainly like the general public and best cook dinner corned pork yearly, on St. Patrick’s Day, however I have all the time puzzled why I are not making it extra ceaselessly. Since I exploit a sluggish cooker, this comforting dinner is most commonly hands-off and beautiful simple. What I actually revel in maximum is popping the leftovers into corned pork hash the following day for breakfast. Two foods for the hassle of 1? You’ll be able to’t beat that!

There is in truth no person approach to make corned pork hash. Some swear by way of blending the greens from a corned pork dinner into the hash, whilst some love to finely chop the beef to shape patties.

This model — the easy, vintage model — is how I normally love to make it. Whilst it tastes best possible with corned pork made with brisket, I have additionally had nice good fortune simply purchasing the corned pork from the deli counter that is utilized in sandwiches. Boiled starchy potatoes upload bulk, purple bell pepper provides colour and beauty, and naturally, any hash must begins with sautéed onions and end with a runny fried egg.

Something to bear in mind with this recipe is to make use of a nonstick frying pan or seasoned cast-iron skillet to get a excellent sear at the potatoes. This breakfast is considerable sufficient by itself and actually makes an attractive brunch.

Vintage Corned Red meat Hash

Serves four

  • 1 pound

    russet potatoes, peeled and medium cube

  • 2 tablespoons

    unsalted butter

  • 1

    medium yellow onion, diced

  • 1

    medium purple bell pepper, cored, seeded, and diced

  • Salt

  • Freshly flooring black pepper

  • 12 oz

    cooked corned pork, diced

  • 2 tablespoons

    finely chopped contemporary parsley leaves

  • four

    fried eggs, for serving (non-compulsory)

Position the potatoes in a medium saucepan, quilt with water by way of about 1 inch, and season with salt. Carry to a boil over medium warmth, then scale back the warmth to medium-low and simmer till simply comfortable, about three mins. In the meantime, sauté the onion and pepper.

Soften the butter in a big nonstick skillet or frying pan over medium warmth. Upload the onion and bell pepper, season with salt and pepper, and cook dinner, stirring once in a while, till comfortable, about eight mins. Take away the pan from the warmth if the potatoes are not able but.

Drain the potatoes. Upload the potatoes and corned pork to the pan and stir to mix. Cook dinner over medium warmth till the mix is golden-brown, stirring and urgent the mix into the pan with the again of a flat spatula to compact relatively each and every five mins, 15 to 20 mins overall. When the mix is nearly able, fry the eggs in a separate pan.

Sprinkle the hash with the parsley and serve with the fried eggs.

Recipe Notes

Garage: Leftovers will also be saved in an hermetic container within the fridge for as much as four days.

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