For some reason corned beef hash has been popping up in my life lately. I cubed corned beef at work last week. A woman sitting next to me at brunch was eating it. And when I looked it up online to read about its ingredients and cooking methods, I discovered September 27th is National Corned Beef Day...well, I'll be! But the challenge was: could I vegetarianized it? I thought brining beans in the same vain as brisket would offer the flavor profile and lend to the 'mash' part of the dish since the beans would break up well right along side the potatoes. Thus was born Corned Bean Mash...pair with a Bloody Mary and brunch is on! And you don't need to feel guilty for eating this brunch dish - it's High In Vitamins A and C, Riboflavin, Phosphorus, Potassium, Iron and Fiber (go beans!). You could easily turn these into cakes by adding a few tablespoons of milk to help bind it together - then brown up individually. —Vegetarianized.com
dried kidney beans, rinsed
yellow mustard seeds
whole juniper berries
whole allspice berries
cinnamon stick, broken up
onion, chopped and divided
carrot, coarsely chopped
celery stalk, coarsely chopped
garlic cloves, minced
sweet pepper, diced
In This Recipe
In a container with a tight fitting lid, add beans, brown sugar, 1 1/2 Tbsp salt, mustard seeds, peppercorns, ginger, a sachet of juniper berries, allspice berries and cloves, bay leaf and cinnamon stick. Cover with 1Q water and its lid, and refrigerate overnight.
The next day, drain the liquid and remove the cinnamon stick and sachet (leave the bay leaf). Add to a pot with 1/2 onion, carrot and celery, and then bring to a boil over medium heat. Turn the heat to low and cook until beans mash easily, up to 60 minutes. Drain beans, remove bay leaf and set aside.
Meanwhile, bring the potatoes to boil, starting with cold water, over medium heat. Cook 5-10 minutes until potatoes easily mash. Drain and set aside.
In a large skillet over medium heat, add 1 Tbsp butter. When melted, add remaining 1/2 onion, garlic and sweet pepper. Sauté until softened, about 5 minutes.
Add beans, potatoes, parsley and remaining 1/2 Tbsp salt and mash the entire mixture with a potato masher. Turn the heat to medium-high and cook until the mash is browned, about 5-10 minutes. Flip and brown an additional 5 minutes.
Meanwhile in a second skillet, heat 1 Tbsp butter and fry up 6 eggs until desired doneness. Repeat with remaining butter and eggs.
To serve, divide the mash among bowls, top with 2 eggs each and a dusting of chives. Serve hot.