Ever notice it’s hard to find good corned beef hash out? Me, too. Sometimes, when you crave one of your favorite things, it’s best to start in your own kitchen. So, today, I made my own. It’s less of a recipe, more of a concept, so let’s go through the steps together.
CORNED BEEF HASH/EGG IN A HASH HOLE
Everything you chop should be about the same size–the badadas, pepper, onions and corned beef.
2 good-sized red potatoes, skins on, cut into cubes
1 red pepper (I used half red, half orange), chopped
1 medium sweet onion, chopped
about 3/4 pound corned beef (ask for a thick slice at the deli), cut into cubes
2 tablespoons butter
2 tablespoons heavy cream
Cook the potatoes in salted water till tender. You can do this a day before to save time on hash day.
Next, chop, chop, chop. The corned beef, too.
Melt butter in a large frying pan over medium heat. Add peppers and onion.
Cook about 5-7 minutes till onions are golden and beginning to lightly brown.
Add potatoes and stir. They should begin to brown in 5-7 minutes. At that point, stir in two tablespoons of heavy cream to form a nice crispy crust.
I’m just cooking for me today, so I transferred my portion of hash to a smaller pan, made an indentation, cracked an egg in and covered, cooking on low for about 5 minutes.
You could make several hash holes in the larger pan if you have company.
And there you have it. Egg in a hash hole. Don’t like eggs? Hash stands just fine on its own and is a meal unto itself. Enjoy!