Authentic Corned Beef Hash
This is a really great breakfast dish that melts in your mouth. I like this dish when I plan a hard day of work and want something that will comfort me until lunch is served. Tender pieces of corned beef, tasty potatoes and topped with a couple of eggs will satisfy the hungriest crew. Make plenty because they’ll probably want it again tomorrow!
This is a pre-planned meal that requires about 1 pound of uncooked Corned Beef per serving along with 1 medium pre-Baked Potato. I normally cook a few extra Baked Potatoes and leave them in the refrigerator for a few days until I’m ready to make my Corned Beef Hash.
Ingredients:
Corned Beef shrinks almost 50% during the cooking process.
The day before pre-cook Corned Beef per package directions and refrigerate overnight.
2 cups of diced corned beef.
2 tablespoon of butter.
2 cloves of garlic.
1 medium onion (diced).
1/2 teaspoon of oregano.
1/2 teaspoon of thyme.
1/2 teaspoon of dried basil.
2 teaspoons of Worcestershire sauce.
Salt and pepper to taste.
2 tablespoons of chopped fresh parsley.
4 medium or 2 large baked potatoes, diced.
Optional sunny-side eggs to top each serving.
Olive Oil.
Instructions:
- Over a medium-high heat, add butter and olive oil to the pan and mix well.
- Add onions and garlic and sauté about 2 minutes.
- Add Worcestershire sauce, oregano, thyme, and basil to the pan and mix well.
- Add potatoes and combine well to coat the potatoes with the mixture (adding more olive oil if needed)
- Sauté about 1 1/2 minutes before adding corned beef and mix well. Again, add more olive oil if needed.
- Reduce heat to simmer, cover and let stand 2-3 minutes for all the flavors to combine together.
- Garnish with fresh basil and/or fresh Dill, if available.
- Traditionally topped with 2 eggs and served with toasts.
- Bon Appétit!!!
