Corned Beef Hash Ingredients:
One 3-pound corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
3 sweet potatoes
1 yellow onion
1/2 head of green cabbage
1 tbsp thyme
1 tbsp oregano
6 eggs
1 tbsp white vinegar
Corned Beef Hash Cooking
Instructions:
1.) Rinse corned beef
under water. Halve sweet potatoes, roughly chop onion, and cut cabbage into 8 or so
wedges.
2.) In a large dutch oven or enamel pot, add beef, water, bay leaves, allspice and
cloves over light to medium heat. Keep at a low simmer for 3 1/2 hours, then remove beef
and reserve.
3.) Add sweet potatoes,
onion, and cabbage to simmering liquid and cook for 20-30 minutes, until vegetables are
tender. Clean pot - you'll need it again for step 5.
4.) Remove vegetables
from liquid and let thoroughly drain. Add back the corned beef and vegetables together in a
large bowl and mix with thyme and oregano. Smash potatoes slightly into the corned
beef mixture.
5.) In a large skillet,
heat olive oil over medium-high heat. Add mixture to about 2" depth (you will need to do
this in batches), then place enamel pot or dutch oven onto mixture to create pressure. Cook
down for 10 minutes, then repeat until the mixture is cooked.
6.) In a deep skillet,
add several cups of water and vinegar. Gently poach eggs, cooking the white through but
leaving the yolks runny. Reserve.
7.) Plate hash with an
egg and serve!
Next Recipe: Flank Steak Salad with Blue Cheese Dressing
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