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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