Chief Longwind Of The North
Certified/Certifiable
I was hungry for corned beef hash and so I made some this morning. This is not a new recipe, just a really good way to enjoy the hash.
So, next time your'e making spuds for supper, peel, then dice them into 1/2 inch cubes. Steam them, or boil them, however you want to cook them. But make twice the amount that you need. Use half of them for supper and save the other half in the fridge for the hash.
Bring a small pan of water to a boil. There should be enough water in the pan to cover an egg. Add 2 tsp. of salt and stir until the salt is dissolved. Turn the heat down to keep the water hot, but still (no bubbles rising).
Ok, now it's morning. Cube 1/2 pound of corned beef. Pour enough cooking oil in the bottom of your best frying pan (because you don't want any of this to stick) to cover it and pool just a bit. When it's hot, add the spud cubes. Lightly salt and fry until lightly browned. Turn them and brown the other sides. When they ready, add the corned beef and fold together.
After adding the corned beef to the frying pan, gently crack two raw eggs into a bowl, taking care not to break the yolks. Now gently transfer the eggs to the pan of hot water. Cook until the whites are completely set.
Plate the hash. Remove the eggs from the water with a slotted spoon and place on top of the hash. Enjoy.
There are only two ways to make this hash better that I know of. First and best way - share with someone you love. 2nd way - serve along side my world famous pancakes, or yeast-raised belgian waffles.
Enjoy.
Seeeeeeya; Chief Longwind of the North
So, next time your'e making spuds for supper, peel, then dice them into 1/2 inch cubes. Steam them, or boil them, however you want to cook them. But make twice the amount that you need. Use half of them for supper and save the other half in the fridge for the hash.
Bring a small pan of water to a boil. There should be enough water in the pan to cover an egg. Add 2 tsp. of salt and stir until the salt is dissolved. Turn the heat down to keep the water hot, but still (no bubbles rising).
Ok, now it's morning. Cube 1/2 pound of corned beef. Pour enough cooking oil in the bottom of your best frying pan (because you don't want any of this to stick) to cover it and pool just a bit. When it's hot, add the spud cubes. Lightly salt and fry until lightly browned. Turn them and brown the other sides. When they ready, add the corned beef and fold together.
After adding the corned beef to the frying pan, gently crack two raw eggs into a bowl, taking care not to break the yolks. Now gently transfer the eggs to the pan of hot water. Cook until the whites are completely set.
Plate the hash. Remove the eggs from the water with a slotted spoon and place on top of the hash. Enjoy.
There are only two ways to make this hash better that I know of. First and best way - share with someone you love. 2nd way - serve along side my world famous pancakes, or yeast-raised belgian waffles.
Enjoy.
Seeeeeeya; Chief Longwind of the North