Michael asked to have breakfast for dinner tonight, specifically corned beef hash and eggs. I could have gone with the canned hash but I decided to make my own. A visit to the deli counter yielded a one pound hunk of corned beef. Here’s what I did with it.
- 1 lb corned beef
- 2 Yukon Gold potatoes, finely diced
- ½ large sweet yellow onion finely diced
- 4 TBS light tasting olive oil
- Salt and Pepper to taste
- Heat the oil in a nonstick pan. Add the potatoes and onions and cook covered until the potatoes are done. Cut the corned beef into 2 inch square cubes. Place the cubes in the food processor and pulse until crumbly. Do not over process the corned beef! Add the chopped corned beef to the potatoes and onions in the hot pan. Cook the corned beef has until it is heated through and has a nice crust on it. Poach an egg, toast some bread and you have dinner.