Serving Size : 4 - 5
Preparation Time : 15 minutes
Total Cooking time: 20 minutes
This is the perfect encore for the corned beef dinner of the previous night. A definite comfort food at its finest, corned beef has been somewhat maligned after most people’s first experience with this normally delicious breakfast comes from the canned travesty of salt , dehydrated potatoes and greasy bits of what can only be loosely called corned beef that is often labeled as corned beef hash in the supermarket shelves. This recipe showcases what corned beef hash should be, at its best, when homemade, corned beef hash is a delicious and hearty way to start the morning, with the perfect balance of savory flavors, the crisp texture of the corned beef after being gently sizzled in the skillet, all suspended in a cloud of tender, diced potatoes, all topped off with a gently poached, or buttery fried egg cooked just to over-medium. Try this recipe and you may never look at another can of corned beef hash again.
| Amount | Measure | Ingredients for Chicken Stock |
| 6 | large | potatoes peeled and diced ¼" cubes |
| 12 | ounces | Corned beef trimmed of excess fat and chopped fine |
| 1 | tsp | garlic powder |
| 1 | tsp | onion powder |
| 1/4 | teaspoon | black pepper |
| | | Salt to taste |
| 1/4 | cup | water |
To prepare:
Heat a large skillet over medium high heat until shimmering hot. Next, place 2-3 tbsp vegetable oil into the pan and add the diced potatoes (for best results, rinse the potatoes in cold water first) cook 5-7 minutes or until well browned on one side. Turn potatoes and add the corned beef, onion and garlic powder, and pepper. Pour in the water and let simmer another 8-10 minutes, turning occasionally until water is totally evaporated and potatoes are tender. Serve with poached or fried eggs, and sourdough toast.
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