March 15, 2015
Corned Beef Hash
We’ve given history lessons in the past on holidays and the importance and story behind traditional dishes because we love to give you a little context when you, hopefully, are cooking our recipes for your guests. Also, we just love a good story. With St. Patrick’s Day coming tomorrow, we’ll be skipping out on any history lesson. Why? Well, to be honest, we didn’t have time.
Throw a fried egg on top and you’ll have some happy eaters.
Between three year old birthdays, snotty noses and sleepless nights our definition of celebrating the traditional holiday will be to make sure our kidos are wearing a spot of green before they leave for pre-school.
Most likely, at the request of our family members, we will be cooking up some version of corned beef. And the only reason we are giving in is simple. It. Is. Easy. Corned beef almost always comes prepared with seasoning and if you’re really unmotivated to cook you can even buy it fully prepared at the deli counter. Either way, you’ll most likely have some left overs. Which brings us to another easy dish. A hash. The perfect breakfast (or lunch or dinner) dish that marries potatoes with whatever leftovers you might have, this time being corned beef. Throw a fried egg on top and you’ll have some happy eaters.
We won’t accept that our days of carefully planning out a holiday are over, they are just on hold. And we will still be celebrating, it just will look a little different. A little more simple. Tomorrow we’ll wake up and hope for a little “luck of the Irish”. We’ll anticipate our our day to be meaningful and significant, hopefully even fun. But, truthfully, it isn’t luck that allows us to celebrate with the one’s we love. We’re blessed.
Corned Beef Hash
|2||russet potatoes, 1/2 inch diced|
|2 tbsp||olive oil|
|2 tbsp||shallots, minced|
|1/2 lb||brussels sprouts, trimmed and quartered|
|2 cups||prepared corned beef, diced|
|1 tsp||Worcestershire sauce|
|4 slices||crusty bread|
- Place a medium (10 inch) nonstick sauté or cast iron pan over medium-high heat. Heat the olive oil and add diced potatoes.
- Sauté for 15 minutes until potatoes begin to brown slightly and are tender.
- Add the shallots and brussels sprouts sauté for 5 minutes.
- Add corned beef, sauté for 3 minutes longer.
- Stir in cream, worcestershire sauce, salt and pepper. Simmer until most of the liquid has evaporated and the cream has thickened enough to bring the hash together (about 5 minutes).
- In a separate sauté pan, fry the eggs in melted butter over medium heat.
- Toast bread and cook eggs to desired doneness.
- Spoon hash onto plates and serve topped with egg and toast on the side.