Corned Beef Hash
I HAVEN’T DONE A RECIPE FOR MONTHS ON MY BLOG. I’ve sequestered myself in my little loft because of some virus that might get me, and decided to head to my test kitchen. I rolled up my sleeves and celebrated St. Patty’s Day by myself.
Truth be told, I pretty much don’t celebrate with crowds, or ex-wives, anywhere. This newly imposed condition only irks me because it is being spearheaded by conflicting directives, and I’m not sure what is the right course to take? Seriously. I do know that I can’t sit with my favorite bartender and complain because bars are all closed in Michigan.
What would St. Patty say? Parades and dyed green rivers are all kaput too. Mercy.
Resolved, I prepared my corned beef yesterday from such a simple recipe that I’ve used the last couple of years. Throw away the little spice package that comes with the brisket and take your iron skillet and place a rinsed 3 lb. corned beef on the oiled pan and brown both sides as you coat with two Tbs. of Kitchen Bouquet and ground pepper. It takes about five minutes each side.
Place this seared brisket fat side down in an oven pan on top of a cut up big onion and four cloves of garlic and 3 Tbs. of water. Cover by crimping aluminum foil. Place in a preheated oven at 275 F for five hours.
How hard is that!
I’m not a fan of cooked carrots and steamed cabbage, so I do not do a dinner. We’ll leave that to the restaurants. Oh, they're closed too. This corned beef went into the frig, its sole purpose was meant for leftovers as 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 and pepper and corned beef. Medium heat for another five minutes. Serve on a small dish topped with poached egg and parsley and ketchup.