Corned Beef Hash is a classic dish of beef, potatoes, garlic, onions and spices. Not to mention several others spices and sauces to build the layers of flavours. I always serve mine at breakfast or brunch with a copy of fried eggs sitting on top. People believe this dish started in Ireland, but other believe it originated in America whilst the name comes from the French verb “hacher” which means to chop. Where ever it comes from it is divine. I normally don’t serve anything else with this dish except a mug of piping hot coffee. It is amazing how quiet people go when this is served.
Corned Beef Hash
- 2 tbsp butter 30 ml
- 1 small onion finely chopped
- 1 clove garlic finely chopped
- 3 cups corned beef 500-750 ml, finely chopped
- 4 medium potatoes peeled and diced
- 1/4 cup water 60 ml
- 3 tbsp ketchup 45 ml
- 1 tsp Worcestershire Sauce 5 ml
- 1/4 tsp nutmeg 1 ml
- 1 pinch Salt to taste
- 6 large eggs free range
- 1 pinch ground black pepper to taste
- Melt the butter in a heavy skillet over moderate heat.
- Add the onion and garlic and saute for about 5 minutes, until tender.
- Add the remaining ingredients, except the eggs, and bring to a boil.
- Reduce the heat and cook covered for 45 minutes, stirring occasionally.
- Break the eggs into wells you have made in the hash and cook, covered, an additional 10 to 15 minutes, until the eggs are cooked to the degree you prefer.
- Serve immediately.