corned_beef_hash_little_house_dunes

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.

corned_beef_hash10_little_house_dunes

corned_beef_hash9_little_house_dunes

Boil the potatoes until just fork-tender. Drain.

corned_beef_hash8_little_house_dunes

Heat up 2 T. butter and 2 T. olive oil in a large skillet or griddle. Add the onions and cook until soft.

corned_beef_hash7_little_house_dunes

Add the chopped beef.

corned_beef_hash6_little_house_dunes

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.)

corned_beef_hash5_little_house_dunes

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.

corned_beef_hash3_little_house_dunes

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.)

corned_beef_hash1_little_house_dunes

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.

Advertisements