If you are like us, you enjoyed homemade corned beef hash and eggs for breakfast this morning. If not, it’s your loss. The best thing about St. Patrick’s Day is the morning after St. Patrick’s Day. I always cook a large enough corned beef brisket to assure we’ll have leftovers. We love the leftovers for Reuben sandwiches and corned beef hash. The sandwiches will be tomorrow’s dinner but the star of the show today was homemade corned beef hash.
I have made corned beef hash for a long time but always found that it lacked a certain flavor I like in canned corn beef hash. Yes, I like canned corned beef hash too. I thought about it a lot before making the hash and decided what is missing from my homemade version was a little tang. Not heat, but tang. So this morning I added a splash of rice wine vinegar to the corned beef mixture before cooking. It provided just the tang I have missed, without being detectable as vinegar. Perfect. Michael and I both thought it was the best hash I have ever made.
- 1½ cups chopped corned beef
- 2 cups diced potatoes
- ½ medium onion, grated
- 2 Tbs chopped parsley
- Splash of rice wine vinegar
- Salt and Pepper to taste
- 2 TBS vegetable oil
- 1 TBS butter
- Egg, cooked any way you like it
- Mix the corned beef, diced potatoes, and grated onion in a medium bowl. Add parsley, vinegar, salt, and pepper. Heat oil and butter in a non-stick frying pan. When the oil is hot add the hash mixture and spread out evenly. Cover and cook slowly, over low heat until the potatoes are tender. Remove the cover and continue cooking over medium heat until browned on the bottom. Flip the hash over and continue cooking until browned. Serve on a heated plate or personal sized skillet topped with an eggs of your choice.