There are some things I am weird about, foodwise. I can't eat foods with names I think are funny (Baba Ghanoush, succotash) and for the longest time I wouldn't eat corned beef because even when it was cooked, it was still pink. But I have since changed my ways after having a few Rebuens. So I was excited this year to actually make corned beef for the first time.
Now, I did cheat a bit and bought beef brisket that was already corned, so I just had to cook it, but I still added some extra pickling spices to the meat to make it extra flavorful. I mean, who are they kidding with the scant half tablespoon of spices that comes with the corned beef brisket?
Now, just because I like Rubens, doesn't mean I really wanted corned beef and cabbage. So I decided to make breakfast for dinner on St. Patrick's Day so we had corned beef hash.
The Good Husband really liked this hash and honestly, it was the first time I had made hash. Considering that TGH usually eats his fried eggs and 'taters together, I am not surprised he liked the meat in with it.
1 pound russet potatoes
1 large onion, diced
1 large garlic clove, minced
1/2 stick unsalted butter
1 green bell pepper, chopped
1 tablespoon all-purpose flour
3/4 cup beef broth
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
2 pounds cooked corned beef, cut into 3/4-inch cubes
fried eggs as an accompaniment
~Peel potatoes and cut into 1/2-inch dice. Add potatoes to a large saucepan of boiling water and boil 6 minutes, or until just tender. Drain.
~In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden.
~Add bell pepper and cook, stirring, 5 minutes. Sprinkle flour over mixture and cook, stirring, 2 minutes. Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes.
~Serve hash with fried eggs.