by Heather Harris-Brady
With its spicy, savory blend of spices and vegetables corned beef hash, along with fresh asparagus and a fruit pavlova for dessert, can make a lovely and perhaps unexpected Easter brunch menu. Portioned out into ramekins and topped with a poached egg you get the nest effect that can inspire thoughts of spring. For a vegetarian option you could use my recipe for sweet potato hash as the base.
I used a low-sodium corned beef brisket, and it was just as wonderful as the full-sodium versions. I cooked it ahead in the crockpot while I went about my other business. When it was done I let it cool and stored it in the fridge until I was ready to hash.
Corned Beef Hash Recipe (Makes four regular servings or eight ramekins)
4 cups of cubed potatoes, cut in 1/2″ dice
3 cups of cooked corned beef, cut in 1/2″ dice
1 cup of finely chopped onion
Prepare all your ingredients.
Boil the potatoes until just fork-tender. Drain.
Heat up 2 T. butter and 2 T. olive oil in a large skillet or griddle. Add the onions and cook until soft.
Add the chopped beef.
Cook until the meat is heated through. Add the potatoes and any additional seasoning. (I like to use freshly cracked pepper and a good dash of cajun seasoning.)
Toss the mixture as it cooks. I chop up the potatoes a little bit as I go with the spatula.
If you are making the ramekins, grease them lightly and preheat the oven to 325. Portion the hash between the ramekins and make a little indentation in the top. Break an egg into each indent.
Pour a spoonful of cream over the egg and bake for 10-12 minutes or until the egg is set. (Alternatively, you can microwave these for one minute each.)
Serve hot with fresh steamed asparagus.
If you are not making the ramekins you can continue to cook the hash, leaving it in one large cake to brown a little crust on the bottom. Flip and brown the top before serving hot.