I always look forward to St.Patrick’s Day because I enjoy eating corned beef and cabbage. But I look forward to the day after St. Patrick’s Day even more because I love corned beef hash. It’s like making turkey pot pie or turkey porridge after Thanksgiving, but better. If you remember reading my blog last year, I made Guiness corned beef and vowed that this year I would get a traditional corned beef by the Prather Ranch Meat Company who raises grass fed cattle. Although two trips to Oakland farmers markets were unsuccessful, I trekked out to the San Francisco ferry building to pick up my meat last Sunday. Thursday’s dinner came out very well, but as I said I’ve been using leftovers to make corned beef hash. It’s easy to make, takes less than 30 minutes, and tastes great. Here’s my recipe for one nice big serving or two small servings:
3 Organic red new potatoes, cut into small pieces
1/4 of an organic yellow onion, minced
3 slices of leftover corned beef, chopped into small pieces
2 cage free brown eggs
Heat a medium sized non stick pan over medium heat. When warm, heat one tablespoon of olive oil. When oil has heated, sauté minced onion in pan until translucent and golden brown, about 5 minutes. Add potatoes and sauté. The potatoes need to be stirred every now and then as well as covered in order to cook thoroughly. It will take about ten minutes. Add some freshly ground salt and pepper. When your potatoes are very close to the consistency you like, add the corned beef. Continue to stir, mixing all ingredients thoroughly. Plate the hash. If the pan comes out clean, you can use the same pan for the eggs otherwise use a new non stick pan. When pan is heated to medium high heat, add one tablespoon of vegetable oil. Wait until oil gets hot, turning to make sure oil is covering entire pan. Crack your eggs onto the oil. Make sure the oil stays under eggs. When it bubbles up on the side, it should be easy to flip over. Flip and cook for about 30 seconds. Remove the eggs and place directly on the plated hash. This dish is enjoyed best when you break the runny eggs and mix it into the hash. With the grass fed meat, cage free eggs, and organic vegetables, this traditionally cheap dish that became popular during and after WWII, becomes gourmet.