I will say upfront that I did not make this delicious corned beef hash, this was all the hubby (except for the poached eggs, which I whipped up). Corned beef hash is one of those dishes that you can really modify to your liking. In his recipe he uses (obviously) a corned beef, which he cooks overnight in the crockpot (could that be easier?) Just add water and spices, and set up crockpot – 8 hours low). Then he sautés cubed potatoes, onions, carrots, green, red and yellow peppers seasoned with salt, pepper, sazon. Once these goodies are cooked through, he mixes in the shredded corned beef. That’s it! You can top this with eggs, any way you like them, hollandaise sauce or salsa.
That’s not a typo, I wanted it to rhyme!
This simple breakfast/brunch dish is a hit in my house (IMO it begs for cheese, which my husband despises, so this recipe is sans formaggio, which makes me a little sad, but it’s still supper yummy).
1/2 cup diced up, cooked bacon
1/2 cup diced sweet onion
2 potatoes, cubed
8 whole eggs
1/4 cup cream
Making it happen:
Preheat oven to 350 degrees. In mixer add eggs and cream, mix very well (I use my Kitchen Aid and blend on high so the mix has some air incorporated, which makes the eggs nice and fluffy). Now, in cast iron skillet add a little EVOO, and a pat of butter. When butter has melted add onion and potatoes and cook for about 15 minutes until both have softened, but not browned. Add another tablespoon of EVOO to skillet, add cooked bacon to potato and onion. Pour in egg mixture leave on stove for about 3 minutes on low heat. I top mine with a little fresh basil (you can use any fresh herb you have on hand). Move skillet to preheated oven for about 12-15 minutes. You’ll know the eggs are cooked when you insert a toothpick and it comes out clean.
Just a few ingredients!
Looks elegant, but it’s so simple!
Pro-tip – My new favorite brand of eggs – they’re super fresh and looks orangey when you crack them open, they’re gorgeous!