( #CornedBeef, #Hash )
Credit: Huffington Post: Meathead Goodwyn
Got that leftover corned beef from St. Patrick's Day? Here is a hash recipe.
Ingredients
2 cups cooked leftover corned beef
2 cups cooked leftover potatoes
1 medium onion, coarsely chopped
1 teaspoon dried thyme
4 pasteurized eggs
2 teaspoons bacon fat, lard, butter, or cooking oil
1/2 cup broth from the boiled corned beef and cabbage or just plain water
Directions:
1. Chop the meat and potatoes into 1/4 to 1/2" cubes.
2. In a large bowl, beat 2 eggs with a fork, then add the corned beef, potatoes, onions, garlic, and thyme. Add the broth or water. Mix.
3. On your grill or stovetop, preheat a frying pan, preferably a cast iron pan, to high and add the fat. Roll it around so it coats the bottoms and sides.
4. Add the hash mix and pat it down with a spatula. Cook on until the eggs in the mix set. With a spatula, flip things over. If the meat looks dry, add another 1/2 cup of broth or water.
5. Crack the remaining eggs and lay them on top of the hash. Turn the heat to medium. Cover and cook until the whites have set but the yolks are still runny. This could take 10 to 15 minutes, longer than you think. If you are not using pasteurized eggs you should cook them until the yolks are set. The salmonella risk is too great. Just don't burn the bottom.
6. While the eggs are cooking, heat the leftover cabbage as a side dish. Microwave is fine.
