Saturday, March 22, 2008

Corned Beef Hash

I had some leftover corned beef and roasted potatoes so I decided to make corned beef hash. When I go out for breakfast, corned beef hash or biscuits and gravy are my two must tries at a restaurant, but not at the same seating. lol :-P

The Fixins'
3/4 C roasted potatoes, coarse chop
3/4 C corned beef, coarse chop
2 T onion, coarse chop
1 T bell pepper, coarse chop
1.2 T parsley
1/4 t garlic powder
Pinch of tarragon
Pinch of thyme

Of course, being a guy I have to use every dish, pot and pan, plus pull out appliances to make this dish.

I typically just chop and fry, but this time I wanted to try a finer mince so I dumped all of the ingredients into the mini food processor and gave it a few pulses.

The ingredients after a few pulses. This looked good to me. I didn't want a mash. The mixture at this point looked a little dry, but I continued on.

Pan frying the corned beef hash in a canola oil/butter mixture, about 1 T (T = Tablespoon).
I remember watching the show, Good Eats, and Alton Brown used a weight to cook his corned beef hash recipe. I believe the weight acts to increase the contact area and help brown the hash, similar to a bacon press. I used a sauce pan filled with water as the weight. Pot #2. :-)

The hash did not flip as a pancake, but turned out crumbly. I also poached a couple eggs as a topper.

Corned beef hash topped with two poached eggs and a sprinkle of cayenne pepper.
I got a little distracted and didn't flip the hash sooner. The crispy bits are a little dark. :-)

The Final Dish
Corned beef hash, poached eggs served with a buttered English muffin. Instead of Hollandaise sauce, ketchup and Louisiana style hot sauce was used.

Overall, the dish had good flavor but was a little dry and crumbly. I was hoping for something a little more moist and cohesive.

Corned beef hash was originally based upon leftovers. I had some cabbage and carrots from the St. Patrick's Day meal, but didn't want that in this dish. However, those veggies would have added extra moisture to the dish. Also, the roasted potatoes I did use are drier than boiled potatoes.

Next time boiled potatoes will be used and that should increase the moistness of the dish. Also, increasing the veggies a little - onions, bell pepper, fresh garlic and parsley, will help too. Finally, a little broth can be added to increase moisture and flavor.

Final utensil count
Pot and Pan Count: 3 (Frying pan, weight pan and poached egg pot)
Appliance: Food processor
Other: Cutting board, knife, slotted spoon, spatula

Not bad for a simple breakfast. lol!

1 comment:

Anonymous said...

Cool fun. Like me. Thanks.
I like to cook very at home. Greetings from Poland.