Head on back to the original St. Patrick’s Day Corned Beef Meal post and see the magic that led us to today. That one will have the flavorful details of what came to be – this post (and maybe one upcoming – spoiler) .. will be how we deal with the leftovers. Read on, my friends – we’re making my favorite breakfast dish.
The Prep Table
Every American Diner will tell you they make their corned beef hash in house. And you’ll find that one shop out of 100 where you’re like, “oh, shit.. that’s a legit corned beef”. That’s the reaction I had when I made this hash, and let me show you why.
We took them slices and diced ’em up pretty good. Now, every corned beef hash I’ve had rarely had cabbage, and never had carrots. My recipe, my post, my meal – we’re doing it. I had the leftovers, we’re doing it. I’m sure the cubed beef would be just as fine a top some hash brown style taters – but we’re using up everything from that post.
The Process
Everything down to the potato was already cooked. We’re just adding heat at this point. But I have to do a little bit extra because that’s my style. So I knew I’d have a ton of extras, so I’m going to cook these as a general recipe and then dress it up for the meal I’d have later. The leftovers went to the neighbors, and I hope they enjoyed – I know I did.
We’re going to splash the leftovers with some beer and let that Red Ale work its way into the grub. Booze will cook out, but that Irish beer flavor will remain. Now that we got a good cook on the meal, let’s fancify it.
I mentioned we gotta separate the cook at some point. Now is that time. Dial down that Blackstone as we’re boxing up the right side – but we’re going to make some magic with the smaller meal on the left. We cooked up the tater, corned beef, carrot and cabbage… and I cracked in three eggs and scrambled ’em up. We splashed some salt and pepper – more pepper than salt – but we can do better.
The Result
Not only are we topping the meal with the swiss, we’re going to dump a whole lot more beer on the blackstone and cover up the meal and let that steam cook down the cheese. This was a pro move that added more flavor, and melted it nicely for a meal.
Only thing missing is some Rye bread. I ate this as is and enjoyed the hell out of it. The fact that the leftovers were gifted to our friends is a testament that I found it not only palatable, but delicious. Corned Beef Hash is still the gold medal breakfast dish – today just solidified it.