National Corned Beef Hash Day
Corned Beef Hash
- 1 1/2 pounds russet potatoes, scrubbed but not peeled
- 6 tbs. butter or olive oil, divided into 2 tbs. and 4 tbs. portions
- 3 cups red bell peppers, diced
- 1 1/2 cups onions, diced
- 4 celery stalks, diced
- Cayenne pepper to taste
- 3 lbs. cooked corned beef brisket, shredded into 2" lengths
- 6 eggs, poached or fried sunny side up.
- 1/3 flat parsley, finely chopped
Bring potatoes to a boil in a pan of salted water. Turn heat down to medium and cook for about 20 minutes, until potatoes can be easily pierced with a fork. They should still be firm. Drain the potatoes, slice them in half and let cool. When they are cool enough to handle, slip the potato peels off with your fingers. Dice the potatoes and set aside.
In a large frying pan with a lid, add 2 tbs. butter or olive oil. When the fat is hot, add peppers, onion and celery. Cook over medium heat, cover and let the vegetables steam for 3 to 4 minutes. Remove cover and season with salt, pepper and cayenne. Continue cooking over low another 3 to 4 minutes. Remove the pan from the heat and set aside.
In a very large non-stick pan, add the remaining 4 tbs. butter or olive oil on a medium high burner. When fat is hot, add the diced potatoes and cook until browned on all sides, turning periodically with a spatula. Do not overcrowd the potatoes or they will not brown well. Work in batches if you need to.
When potatoes are brown and crispy, reduce the heat to medium and add shredded corned beef and sauteed vegetables. Stir to mix and heat everything through. Stir in parsley and remove from heat.
Poach or fry your eggs. Serve up the corned beef and top each serving with a hot egg.
Blender Hollandaise Sauce
- 3 egg yolks
- 1/2 cup butter, melted
- 1 tablespoon lemon juice
- 1/4 teaspoon Dijon mustard
- 2 dashes hot sauce
Blend together the egg yolks, lemon juice, Dijon mustard and hot sauce until well combined. Melt the butter in the microwave.
Slowly stream the melted butter into the blender while the blender blade is running. The sauce will start to emulsify and thicken up. Keep the sauce warm until serving by placing the bottom of the blender container into a pan of hot water.
Pour over leftover corned beef hash (see recipe above). You now have Corned Beef Eggs Benedict!
Cheesy Corned Beef Hash Crescents
- 1 (15 oz.) can corned beef hash or leftover hash
- 1/4 of a small onion, finely chopped
- 1 small clove garlic, minced (about 1 tsp.)
- 1/4 tsp. coarse ground black pepper
- 1/2 tbsp. flour
- 1 pie crust sheet, room temp
- 4 medium-thick slices Sharp Cheddar cheese, cut in half corner-to-corner
- 1 extra large egg, beaten with 1 Tbsp. cold water
- Pepper to sprinkle
In frying pan, add corned beef hash, onion, garlic and pepper. Sautee, turning large areas with a spatula until lightly browned. Set aside. Sprinkle flour onto working surface and smear to lightly coat.
Place pie crust onto floured surface and lightly roll with a rolling pin to flatten nicely. Evenly spoon corned beef mixture over pie crust. With a pizza cutter, slice into 8 pieces just like a pizza.
Place a cheese triangle on top, and roll each up starting from wide end and place point end-down onto a parchment paper-lined baking sheet. Brush each with egg wash and lightly sprinkle tops with pepper.
Pop into preheated 375º F oven and bake until golden browned, about 22 - 25 minutes.