By Kara Heald
I fell in love with corned beef hash on my annual summer vacation to Cape Cod, where we visited an authentic Irish breakfast restaurant that has lines out the door every day.
I have recreated their famous hash just for momstown.ca and St. Patrick's Day. I took a short cut and bought some corned beef at the deli counter, and the results were fantastic! Two thumbs up from the hungry men in my life—my Dad and my husband!
You can serve the hash with or without the eggs, which cook quickly at the very end.
I like to pre-cook my potatoes so they cook faster in the skillet. To do this: Place diced potatoes in a microwavable bowl and cook for 3 to 4 minutes until they are slightly tender when poked with a fork.
Heat a 12" skillet to medium-high. Melt the butter, then add the potatoes and cook for 8 to 10 minutes until tender and getting golden. Do not overcook.
Add peppers and onions and stir to combine with potatoes. Season with some freshly ground black pepper, and cook for 3 to 5 minutes, until the onions and peppers have softened.
Stir in corned beef, then pat or flatten down the hash into the skillet, giving it a pancake-like appearance. This will help to bind the mixture and get nice crunchy bits on the bottom, creating that authentic hash look and taste.
After a few minutes, flip sections over and cook the other side.
Continue cooking until the hash is nicely browned.
If adding eggs:
Turn the heat down to medium, and make 4 holes in the hash.
Crack an egg into each hole.
Cover the skillet and let eggs cook until yolks have nearly set (cook longer if you like firm yolks).
Serve with finely diced green onion if desired.
momstown's Kara Heald wields her spatula and her formidable kitchen expertise at Kara's Favourite Recipes