DAD'S CORNED BEEF HASH BREAKFAST
My Dad was the Sunday breakfast chef when I was growing up. He did not believe in light breakfasts. One of his favorites to make was corned beef hash. He put a couple of things in it that were a bit different but it tasted good. We always ate it with a spoon because there were so many tiny pieces ! Nobody walked away from...
Provided by Maggie M
Categories Other Breakfast
Number Of Ingredients 10
Steps:
- 1. Cook your potatoes the day before and chill them. They will crisp up nicely when cooked. I like to make my dices about 1/4" or so. Make all of your vegie and your corned beef dices the same size or similar so they cook evenly.
- 2. Melt about 2 Tbsp of butter in a large skillet. By the way cast iron works great with this recipe but you can use any sort of skillet you own. Once it is melted toss in those cooked and chilled potato cubes. Stir and flip as needed. Let them begin to toast a bit. If you need more butter add it about a couple tsp at a time as needed.
- 3. Once the potatoes are getting nice and toasty toss in the peppers, onions, celery and corned beef. Stir to mix them up and cook until the onions, peppers and celery are tender and the potatoes are browned.
- 4. Cook a couple of eggs the way you like .. poached, sunny side up or fried. Place a hearty helping of the hash onto a plate and top with the eggs.
- 5. Garnish with some snipped chives and a dash or 2 of hot sauce. We like to add an English muffin to the plate so we have an excuse to eat jam :)
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