Serves 6
With St. Patty’s Day on the horizon you may have some left over corned beef. Make a great sandwich for lunch and a hearty, one pan breakfast or dinner with the remainder.
Ingredients
- 2 lbs. Russet potatoes, peeled, cut in ½” dice
- 1 teaspoon Salt
- 2 Each Bay leaves
- 4 Each Bacon slices, cut into lardons (1/4’ strips)
- 1/2 Cup Yellow onion, small dice
- 1 Pound Corned beef, cut into ¼” dice
- 2 Each Garlic cloves, minced
- 1 Tablespoon, Basil, fresh, minced
- ½ Cup Heavy cream
- ¼ teaspoon Tabasco
- 2 teaspoons, Worcestershire
- 6 Each Eggs, large
- 1/4 Cup Parmesan cheese, grated
- Salt and pepper to taste
- 6 Tablespoons, Sour cream for garnish
- 1 Tablespoon Chives, ¼” cut
Method
- Add potatoes, salt and bay leaves to a medium saucepan. Add enough cold water to cover the potatoes by 1”. Place the saucepan on high heat and bring to a simmer. Reduce heat and simmer until potatoes are just tender, about 4 minutes. Drain the potatoes and spread them into a single layer. Reserve.
- Cook the bacon in a 12” cast iron skillet over medium high heat until the fat begins to render, about 4 minutes. Add the onion and sauté until it begins to brown, about 5 minutes.
- Add the garlic, corned beef, and basil. Sauté until fragrant.
- Stir in the potatoes and lightly press the mixture into the pan. Combine the cream, Tabasco and Worcestershire. Pour the mixture into the pan and allow it to cook for about 4 minutes, do not stir. Reduce the heat to medium.
- Use a spatula to turn the hash over in the pan a little at a time and lightly repress into the pan. Repeat this process every few minutes until the hash is partly crisp and the potatoes are cooked through, about 8 minutes more.
- Make six indentions around the hash and crack an egg into each indention. Season the eggs with salt and pepper. Reduce the heat to medium low, cover the pan, and cook until the eggs are set, about 5 minutes. Cut the hash into 6 wedges to include an egg.
- Place on a warm plate and garnish with a dollop of sour cream, some parmesan and chives.
Enjoy!
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