Earlier this week Alex made corned beef and cabbage for dinner in the crock pot. I used to be terrified of corned beef. It sounds so barfy...surprisingly, it's not. If I had been on it, I would have taken pictures and posted that recipe for you. I was not on it this week so you are getting the left over recipe.Whenever Alex and I cook, we ALWAYS have leftovers. I think this is a good think because it keeps me from having to buy lunch everyday. In this instance, I morphed the leftovers into another meal...thanks to Williams Sonoma's corned beef hash recipe. I modified the recipe Williams Sonoma has on their site because parts of their recipe didn't appeal to me.
Ingredients:
4 Yukon Gold or other waxy yellow potatoes, unpeeled, cut into 1/2-inch dice
2 Tbs. olive oil
1/2 large white onion, cut into 1/2-inch dice
1 red bell pepper, seeded, deribbed and cut into 1/2-inch squares
1/2 lb. unsliced cooked lean corned beef, cut into 1/2-inch dice
1/2 cup finely chopped fresh flat-leaf parsley, plus parsley sprigs for garnish (didn't have any parsley, so I left it out)
2 Tbs. finely chopped fresh chives (same on the chives)
Salt and freshly ground pepper, to taste
In a saucepan, combine the potatoes with lightly salted cold water to cover. Bring to a boil over high heat, reduce the heat to medium and simmer, uncovered, until just tender enough to pierce with a fork, 5 to 7 minutes.
4 Yukon Gold or other waxy yellow potatoes, unpeeled, cut into 1/2-inch dice
2 Tbs. olive oil
1/2 large white onion, cut into 1/2-inch dice
1 red bell pepper, seeded, deribbed and cut into 1/2-inch squares
1/2 lb. unsliced cooked lean corned beef, cut into 1/2-inch dice
1/2 cup finely chopped fresh flat-leaf parsley, plus parsley sprigs for garnish (didn't have any parsley, so I left it out)
2 Tbs. finely chopped fresh chives (same on the chives)
Salt and freshly ground pepper, to taste
In a saucepan, combine the potatoes with lightly salted cold water to cover. Bring to a boil over high heat, reduce the heat to medium and simmer, uncovered, until just tender enough to pierce with a fork, 5 to 7 minutes.
Meanwhile, in a large nonstick fry pan over medium heat, add olive oil. Add the onion and bell pepper and sauté until the onion is tender-crisp, 4 to 5 minutes. Drain the potatoes and add to the onion and pepper mixture. Add corned beef and cook mixture until corned beef is warmed through.
Cook your eggs to your liking (I HATE runny yolks...so mine are always overhard). Spoon corned beef hash on plate and top with your egg.
This Easter I bought the worlds coolest egg poaching pan to make Easter breakfast and I was able to use this pan again for today's meal. The pan has non-stick little cups with holes in the bottom that hover over the bottom of the pan. You add water to the bottom of the pan, add your eggs to the little cups, cover the pan with the lid and boil for 4-6 minutes depending on how you like the consistency of your yolks. It sure beats the old fashioned way of dropping and egg in boiling water and vinegar.
1 comment:
I've never had such fancy corned beef hash! We always made it in a casserole dish... bottom layer mashed potatoes, middle layer corned beef from the can, topped with a layer of cheddar cheese. Damn good. Gotta love salty. My mom only made corned beef (for real) with cabbage for St Patrick's day. That was good too - with yummy stone ground mustard.
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