I love corned beef hash, to the point of irrational exuberance. No idea why, but I do. The problem with this love is that the canned stuff is horrible for you, and sometimes tastes like the dogfood it looks like. Being the enterprising individual I am, i decided to try and make it. I thought it was delicious so decided to share.
Ingredients:
- 1-2 lbs of corned beef, raw, size isn't really important,
- 1 Japanese Sweet Potato, they're usually pretty large
- 1 medium Red Onion
- 1 medium Yellow Sweet(i like Mayan Sweet) Onion
- 1 Medium Red Pepper
- 2 cloves of garlic
- 2-3 tablespoons of butter
- 1 Tablespoon Heavy Cream
- Olive Oil
- 2(or 4) Duck Eggs, you can use normal eggs if you want
- Salt and Pepper
- Paprika
To start, chop up the sweet potato into a rectangular shape about 1/4-1/2" at the thickest point. I have a helluva time cutting a raw potato so close enough works. Boil the chunks of potato for 5-6 minutes, basically enough to soften the taters up a bit and remove some of the starch. I usually just put the pot on heat, salt the water a bit and toss the chunks in and let it warm up together, laziness.
While the potato is cooking, chop up the corned beef, about 1/2" thick strips and then chop again to cube the beef. Using a cast iron skillet heat the skillet on medium with some olive oil. Toss the corned beef in, and then fill the skillet to the height of the corned beef with water. I then season a bit with salt/pepper and paprika and lower the temp to medium low.
If you're doing this in parallel, the potatoes shouldn't be done yet, so chop the onions up into small pieces and for good measure toss them into a food processor. Add the garlic to the food processor mix. Chop up the pepper into small chunks and put in a side bowl, pour the onion mixture from the processor into the same bowl.
By now the potato should be good, so pour them into a strainer and put to the side.
The corned beef should be done as well by now. You can either pour the entire skilet into a second strainer or to avoid dirtying more stuff i just used a ladle with drain holes. Take the cooked corned beef and place the chunks into a food processor, and then pulse until the beef is ground. NOTE: if you like flaky corned beef, use whatever method available to make it flaky, a mandolin or knife works well.
I then tossed the water from the corned beef skillet into the drain, and the used a paper towel to dry the inside. The drying was because i was going to use butter and oil and wanted to avoid any potential fires, small chance but I'm cautious. Take the butter and put it in the skillet, under a medium heat, drizzle some olive oil in the pot and when the butter has melted toss the potatoes into the skillet. Cook the potatoes alone for 3-4 minutes(or until the taters brown a bit) then toss in the onion, pepper and garlic mix. Cook for another 3-4 minutes and turn the heat up to medium high, then adding the corned beef.
Let it cook for 1-2 minutes then add the heavy cream, stirring the entire mixture together. Now this needs to cook for a little bit in order to cook out the water in the potatoes and corned beef, about 4-5 minutes. Stir the mix, then flatten the top and create 2 to 4 small holes, depending on how many eggs you have and put the raw egg into the holes that were created.
Turn the heat down a bit, or use your best judgement, and cook until the egg whites are no longer clear and the yolk has been cooked to the consistency you like. Season with salt and pepper to taste and Enjoy!
Serves 3-4 for a lb and more if you have more corned beef.
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