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Classic Corned Beef Hash Recipe

   
 

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     Classic Corned Beef Hash

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   15 minutes

Ingredients
2 pounds russet potatoes (4 medium), peeled and cut into 1/2-inch dice
1/2 teaspoon salt
2 bay leaves
6 cups water
4 ounces (4 slices) bacon, chopped fine
1 onion, chopped medium
1 pound corned beef, cut into 1/4-inch pieces
2 garlic cloves, minced
1/2 teaspoon minced fresh thyme
 
1/4 teaspoon hot pepper sauce
1/2 cup heavy cream
6 large eggs
Pepper

Instructions
Bring the potatoes, salt, bay leaves and water to a simmer in a medium saucepan and cook until the potatoes are tender, about 4 minutes. Drain.
Cook the bacon in a 12-inch skillet over medium-high heat until the fat has partially rendered, about 4 minutes. Add the onion and cook until browned at the edges, about 5 minutes. Add the corned beef, garlic and thyme and cook until fragrant, about 30 seconds. Stir in the potatoes and lightly press the mixture into the pan
Mix the hot pepper sauce into the cream, pour over the hash and cook undisturbed for 4 minutes. Using a spatula, invert the hash a portion at a time and lightly repack the pan. Repeat this process every few minutes until the hash is partly crisp and the potatoes are thoroughly cooked, about 8 minutes longer.
Make 6 (2-inch) indentations in the hash and crack an egg into each indentation. Sprinkle with salt and pepper. Reduce the heat to medium-low, cover the pan and cook until the eggs are just set, about 5 minutes. Cut the hash into 6 wedges around the eggs.


Originally Submitted
1/12/2015





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