Feeling pretty good about the outcomes of our Corned Beef and Cabbage, we eagerly embarked on our original objective — Corned Beef Hash!
We looked at a couple recipes and settled on a hybrid of a few. And as my sister had suggested months back, we used heavy cream to get that extra crispy profile that makes Corned Beef Hash so delish! The method described below is pretty straight forward but since we had so much to make, we didn’t have a large enough skillet to allow the hash space/surface area to crisp up. But, no biggie! We transferred the items to a large baking sheet and placed it under the broiler for a few minutes. And Voila! Deliciously yummy and crispy hash–100% from scratch, too!
Sure, this was an eleven day breakfast in the making but when the yolks from your “eggs over easy” run all over, you will be in heaven!
Corned Beef Hash
2 Pounds Potatoes, peeled and cut into 1/4-inch dice
2 Pounds Cooked corned beef, cut into chunks
2 Cups Yellow Onion, diced
1 Tablespoon Garlic, minced
2 large Red Bell Pepper, cut to match potatoes
4 Tablespoons Unsalted Butter
½ Cup Heavy Cream
3 Scallions, chopped
2 Tablespoon Parsley, finely chopped
Salt and Pepper to taste
Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Roughly chop corned beef.
Sauté onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add garlic and sauté for additional 2 minutes. Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. Add cream and cook, stirring, 1 minute. Add scallions and sprinkle hash with parsley.
Serve with eggs of your choice.