Monday, October 7, 2013

Corned Beef and Cabbage Hash

Corned Beef and Cabbage Hash

Crispy Corned Beef and Cabbage Hash has to be one of my favorite foundations to place a perfectly fried egg.  What are the other choices?  There’s always toast or hash browns but there’s just nothing like crowning a pile of hash.  Can you see it?  There’s an incomparable moment when you pierce that yolk and watch the richness run down the bumpy slope and mingle with all those salty savory crispy bits that are scattered throughout the hash.  That's the moment that you realize that you are in breakfast heaven. 

Corned Beef and Cabbage Hash   
Prep time: 5 min
Cook time: 20 min

  • 2 oz can of corned beef (or leftover chopped corned beef) 
  • 2 medium potatoes
  • 1 ½ cups cabbage, chopped
  • 5-6 scallions, chopped
  • 2 tbsp Worcestershire sauce
  • 2 tbsp butter
Video Tutorial

  1. Cut the potatoes into quarters and add them to boiling salted water for about 10 -15 minutes to get them partially cooked.
  2. Add the butter to a large cast iron skillet over a medium-high heat then add the cabbage and sauté until it’s just starts to wilt a little and take on a bit of color. 
  3. Add the corned beef, break it all up into small pieces and sauté it for about  2-3 minutes or until it’s sizzling nicely. 
  4. Once the potatoes are almost fork tender, drain and add them to the pan with the other ingredients.   If the pan looks too dry add a little more oil or butter.
  5. Use the edge of you spatula to chop the potatoes until they’re the size you want.  (see notes)
  6. Add the scallions and continue to flip and sauté until the scallions wilt a little the potatoes take on a little color and you have plenty of nice crispy bits scattered throughout the dish.
  7. Add the Worcestershire and toss it for another minute and then serve.  I topped mine with a fried egg and more scallions. 
Notes:  If you are using a nonstick pan verses a cast iron pan, you’ll want to do the potato chopping step somewhere besides in the pan itself so that you wont ruin the surface.  That's why I love cast iron.  Any grandmother will tell you that a well seasoned cast iron pan is the original nonstick pan.

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