Confetti Corned Beef Hash (for the After Party)
The first time I tried real Corned Beef Hash, I was at Arner’s Restaurant with my late father-in-law for breakfast, probably 20 yrs ago. I remember he ordered it, I wouldn’t have placed that order since my only knowledge at the time of corned beef hash was the canned variety, and when it arrived at the table I had serious entree envy and I thought, “Okay. Now, THAT I am interested in.” I don’t think it was on the regular menu, it was probably a special that day, and so I was never able to order it there again and I made it a mission to recreate it at home.
First, I had to learn how to make corned beef, because I could tell that real chunks of deeply red, grainy corned beef were what made this dish special. Luckily I had The New Basics Cookbook recipe, which like all of theirs, is not too difficult, a little bit fancy, and drop dead delicious; just the way I like it. Ever since that day, I’ve made their Corned Beef and Cabbage every year for St. Patrick’s Day, which is one of the once-a-year meals I absolutely love and have no idea why I make only once-a-year. I always make extra so that we can have this hash for breakfast the next day. (or brunch, lunch, or like tonight, dinner.)
Now, we’re going to have one of those moments like when Steve Martin says “You can be a millionaire and never pay taxes! First…get a million dollars.” The recipe below, for Confetti Corned Beef Hash, uses cooked corned beef and I’m not going to go into detail about how to cook the corned beef. I’ll briefly say that I simmered mine in a pot on the stove for about 3 hours with an onion studded with cloves, some carrots, celery and parsley, and if you do just that, while you’re watching a marathon of Shameless and just turn it over after each episode, you can’t go wrong. Or you can find a recipe online here, look it up in the New Basics, order it to-go from the Irish pub where you’ll be drinking your green beer, whatever. Just get yourself some real corned beef.
Once you’ve procured your corned beef, you will chop it and some veggies while you are cooking the potatoes. I like to put lots of veggies in mine, it fits into my new health-ier plan where I can eat whatever I want as long as at least 2/3 of it is vegetables. For this hash I used onions, red and yellow sweet peppers and rainbow chard, and topped with sunflower sprouts, but you can use any veggies that you like. Once the potatoes are cooked, chop them too, throw the whole mess into a skillet. I finished mine with poached eggs, but you can fry the eggs if you’ve got a wicked hangover and just can’t with the poaching.
A note on poached eggs: Add a tablespoon of cider vinegar to a shallow pot of simmering water and give the water a swirl to create a whirlpool effect to keep your eggs together when poaching. Crack the eggs into a large spoon or small sieve and drop gently into the center of the whirlpool. Cook, one at a time, for 2 1/2 -3 min. Remove with a slotted spoon and keep warm while cooking remaining eggs.
This recipe has scallions on top and you might notice that the photos don’t show scallions, and that’s because I forgot to put them on top. Sometimes when the light is just right and the food is hot, I forget things. They are worth adding, and when I have this again over the weekend, without a camera in my hand, you can bet I won’t forget. I did use some sunflower sprouts because my local farm stand has been selling them and it stands to reason that everything must be healthier with micro-greens on top, right?
- 1 lb small yellow or white potatoes
- 3 Tbsp butter
- 1/2 large onion (or 1 med.), cut into 1/4 inch dice
- 1/2 red pepper, cored, seeded, cut into 1/4 inch dice
- 1/2 yellow pepper, cored, seeded, cut into 1/4 inch dice
- 4 stalks rainbow chard (or similar hearty leafy green veg)
- pinch fennel seed or thyme
- 1/2 tsp coarsley ground black pepper
- salt to taste
- 2 Tbsp olive oil
- 1 lb cooked corned beef, chopped into small dice
- 6 poached eggs for serving
- 2 scallions, white and light green parts, thinly sliced
- Chopped italian parsley or micro-green sprouts (optional)
- Cook the potatoes, whole in a pot of water for 15 minutes, until tender. Cool and loosely chop.
- Meanwhile, melt butter in a large skillet. Cook onions and sweet peppers over medium heat until wilted, 5 minutes.
- Add corned beef, fennel or thyme, salt and pepper. Stir well.
- Add chard, potatoes and olive oil and stir. Place a lid, smaller than the skillet, over the top of the hash, weighting it down to brown the hash. Cook over medium heat, 5-10 minutes, until bottom is browned.
- Turn hash with a large spatula until the other side is browned slightly, 5 minutes.
- Divide the hash among three plates and top each with two poached eggs, scallions and sprouts or parsley, if using.