I fell in love with corned beef hash on my annual summer vacation to Cape Cod, where we visited Keltic Kitchen, an authentic Irish breakfast restaurant that has lines out the door every day.
I have recreated their famous hash just for momstown.ca and St. Patrick’s Day. I took a short cut and bought some corned beef at the deli counter, and the results were fantastic! Two thumbs up from the hungry men in my life—my Dad and my husband! You can serve the hash with or without the eggs, which cook quickly at the very end, but I highly recommend adding the eggs and cooking them with slightly runny yolks – yum!
Head on over to momstown.ca for the recipe or see below:
- 200g Corned Beef (from the deli counter), finely chopped – this should yield you about 2 cups
- 1 1/2 cups diced yellow onion
- 1 1/2 cups diced green pepper
- 1 large russet potato, diced
- 2 tbsp unsalted butter
- 4 large eggs
- freshly ground black pepper
- green onion for garnish if desired
- I like to pre-cook my potatoes so they cook faster in the skillet. To do this I place the diced potatoes in a microwaveable bowl and cook for 3-4 minutes until they are slightly tender when poked with a fork.
- Heat a 12″ skillet to medium-high, melt the butter in the pan. Add the potatoes and cook for about 8-10 minutes until tender and getting golden (do not overcook).
- Add peppers and onions and stir to combine with potatoes. Season with some freshly ground black pepper. Cook for about 3-5 minutes until the onions and peppers have softened.
- Stir in corned beef into potato, onion and pepper mixture and then pat/flatten down the hash into the skillet making a pancake like appearance. This will help to bind the mixture and get nice crunchy bits on the bottom, creating that authentic hash look and taste.
- After a few minutes flip sections over and cook the other side.
- Continue cooking until the hash is nicely browned.
- At this point you can choose to serve as is or you can add eggs.
- Turn the heat down to medium, and make 4 holes in the hash.
- Crack an egg into each hole in the hash.
- Cover the skillet and let eggs cook until yolks have nearly set (cook longer if you like firm yolks)
- – Serve with finely diced green onion if desired.