Monday, March 19, 2012

Day after St. Patrick's Day Corned Beef Hash

We usually make corned beef hash for breakfast with the left over corned beef on the day following St. Patrick's Day. It is really good and really quick and easy to make if you have a meat grinder!

Corned Beef Hash

Prep time: 10 minutes
Cook time: 20 minutes

Serves 4

¾ pound cooked corned beef (sliced)
1 large Russet potato, peeled and cut into large chunks
½ medium yellow onion, peeled and quartered
2 TBS olive oil
salt and pepper, to taste
½ tsp chopped fresh thyme (optional)

Using a meat grinder and a medium grinder attachment, push corned beef, potatoes, and onions through the grinder, so they are well ground; when finished, toss the mixture by hand to ensure ingredients are evenly distributed!

Heat a large non-stick sauté pan over medium heat and add oil. Add the hash to the pan and season with salt, pepper, and thyme (if using). As the hash cooks, stir it infrequently so that it has an opportunity to brown well.

Cook for at least 10 minutes, until the hash is well browned. Serve hot with an over easy egg!

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