Corned Beef Hash
Updated: Mar 6
I HAVEN’T POSTED A RECIPE FOR MONTHS. I’ve chosen to sequester myself in my loft because of some virus from China that might kill me. I'll roll up my sleeves and head down to my kitchen to celebrate St. Patty’s Day by myself. Seems sensible in light of everything.
This newer crisis irks me because it is being imposed by conflicting directives from our authorities, and I’m not sure what is the right course of action? I do know that I can no longer sit with my favorite bartender and chat because all the bars are closed in Michigan.
What would St. Patty say? Parades and dyed green rivers are all kaput.
I'm resolved to make the best of it and I prepared a corned beef brisket yesterday from such a simple recipe that I’ve used the last couple of years.
Simply throw away the little spice package and boiling water and take your favorite iron skillet and place in it a 3 lb. corned beef brisket to brown both sides after you coat with olive oil and two TBS. of Kitchen Bouquet and ground pepper. It takes about five minutes of searing on each side.
Place this seared brisket fat side down in the skillet on top of a cut-up big onion and four cloves of garlic and add 3 Tbs. of water. Cover the skillet by crimping two sheets of aluminum foil. Place in a preheated oven at 275 F for five to six hours.
How hard is that.
I’m not a fan of cooked carrots and steamed cabbage, so I passed on dinner after cooking the brisket. We’ll leave that to the restaurants. Oh, they're closed too. This corned beef went into the refrigerator and now its sole purpose is as leftovers in a next-day hash with a poached egg.
Bob’s Corned Beef Hash
1 peeled potato cubed
2 TBS. chopped white onion
Leftover corned beef diced
Sprinkle of thyme and paprika
Place 2 TBS butter in a medium skillet and cook the onions and potatoes together for six minutes. Add thyme, paprika, pepper, and cubes of corned beef. Medium heat for another five minutes. Serve on a small dish topped with poached egg and parsley and ketchup.