One of my favorite restaurant breakfast's is corned beef hash. If it is on the menu, it will be on my plate. For years the only time I had it was in a restaurant setting. But last year I decided that I could make it at home. If you don't have time to cook a corned beef you can always buy a one pound chunk of it from the deli. The rest is easy as long as you use an iron skillet. —lakelurelady
4 to 6
cooked corned beef (about 3 cups), pieces diced small in a food processor.
medium size cooked red potatoes, cut into small dice (about 3 cups)
Sweet red pepper, cut into small dice
fresh rosemary leaves, diced fine
Salt and pepper to taste
chicken or beef broth
Parsley for garnish
In This Recipe
Place the ground corned beef and the rest of the ingredients except oil and parsley in a large bowl. Stir to combine.
Heat the oil over medium-high heat in an iron skillet. Add the corned beef mixture. Press mixture down with a spatula. Turn heat to medium to medium-low and cook undisturbed for 5 to 10 minutes. As the mixture starts to brown and crust up, turn it gently. Press down again with a spatula. Leave alone to continue crusting for about 10 minutes. Turn and continue the process two more times. When browned to your liking. Remove to plate, garnish with parsley and serve topped with a fried or poached egg.
I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.