The best thing about St Patrick's Day, also known as "Use Another Minor Foreign Holiday as an Excuse to get Drunk and Act Like an Idiot Day", is that corned beef brisket goes on sale. And the best thing about corned beef brisket going on sale is leftover corned beef the next morning. And the best thing about left over corned beef the next morning, is corned beef hash.
So here's my most latest revised version of the classic hash.
2 cups Russet potato, diced small
Butter
1/2 cup onion minced
6 oz corned beef diced small
1/8 tsp garlic powder
1/2 tsp paprika
1 dash worstershire
1/4 cup chicken stock
Fresh ground pepper
Salt
Heat butter on medium heat in large heavy skillet. Add diced potatoes and pan fry for a few minutes turning occassionally. When the potatoes are slightly brown turn down heat to medium low and add the onions and toss until fully incorporated with the potato.
When the onions are translucent but not browned add the corned beef, garlic powder, paprika, worstershire, and chicken stock and mix together thoroughly. Cook for about 15 to 20 minutes turning occassionally. Add salt and pepper to taste.
A couple minutes before plating, flatten the mixture with the back of a spatula and turn back up to medium heat to crisp up the bottom of the hash.
Plate with egg of choice.
Serves two.
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