Happy Monday! How was your St. Patrick’s weekend? Are you feeling a bit slow and groggy this morning? Corned beef hash is a great hangover food. Around St. Patrick’s Day, I typically buy the biggest corned beef brisket I can find or I buy two of them to guarantee leftovers to make this hash. Don’t get me wrong, I am a big fan of the traditional corned beef and cabbage meal, but I really, REALLY look forward to eating leftover corned beef hash. That canned stuff doesn’t even come close to the real deal!
I like a simple hash prepared with chunks of potatoes, sautéed onions, green peppers and corned beef. A poached or sunny side up egg topper makes the perfect sauce. Serve with a whole wheat English muffin or a plate of fresh fruit and a mug of hot coffee round things out.
1 pound potatoes (russet or red), scrubbed and diced into 1/2-inch cubes
2 tablespoons olive oil
1 tablespoon butter
1 small onion, diced
1 small green pepper, seeds and ribs removed, diced
1 large garlic clove, minced
1/2 pound or more cooked corned beef, cut into 1/2-inch cubes or shredded (about 2-3 cups)
Salt and pepper to taste
Boil the potatoes in boiling water for 5 minutes, until just tender. Drain.
In a large non-stick skillet, add the oil and butter and finish the potatoes in the pan over medium heat, about 4 minutes. Add the onion, peppers and garlic and cook for another 2 minutes, stirring occasionally.
Add corned beef and seasonings to taste, turning hash, until browned and crisp, about 10 minutes.