Ingredients
Method
- In a large cast iron skillet, foam out the butter over medium heat.
- Add the onion and cook a few minutes, until soft and translucent.
- Add the garlic and sautee until fragrant.
- Mix in the chopped corned beef, cabbage, carrots and potatoes. Spread out evenly over the pan.
- Increase the heat to high or medium high and press down on the mixture with a metal spatula. Looking for maximum crispness here, do not stir.
- Cook until browned (~ 10 minutes) and then flip.
- Cook the other side until browned. (~ 10 minutes)
- Taste Season and Balance Flavor.
Nutrition
Notes
Very much a follow-on meal. Perfect for Breakie or as Breakie for dinner.
I'll kick this up by adding bell pepper with the onions, maybe a spicy jalapeno or three.
A classic presentation is to form wells in the hash and crack eggs into them, covering and steaming/poaching the eggs.
I've used the whole gamut of Corned Beef, Cabbage, Potatoes, and Carrots here, but feel free to include or exclude as you desire.
And do not limit your seasoning to salt and pepper; paprika, seasoned salt, and others can play nicely here.
Do NOT be afraid to pass the hot sauce on the side as well.
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