Corned Beef Hash from Scratch

In lieu of Saint Patrick’s Day, I’m sharing with you perhaps the most delicious thing you can do with corned beef. I think the Irish are on to something – this stuff is absolutely amazing. Since you can’t make any corned beef dish spontaneously, every St. Patrick’s day, I find myself throwing the corned beef into my crock pot, going out to a pub and completely forgetting about it, then coming back to my apartment and being pleasantly surprised that there are pounds of slow cooked meat on my counter, smelling great and ready to eat.

Cooking traditional Irish food is a great way to celebrate the holiday, rather than wearing kelly green and bar hopping until you puke cheap green beer. But maybe that’s just me – I think I’m getting old.


Dice up the corned beef, add onions, herbs and potatoes. Fry an egg on top, and you can’t get much better than that.

If you’ve never made a corned beef brisket in the crock pot before, here’s a quick overview:

  1. Make sure to buy a brisket that will actually fit into your crock pot. I’ve been known to buy a bigger piece of meat than the space allotted in the pot, and being faced with quite the challenge.
  2. If it is on the large side, trim the fat or cut it in half if it’s too long.
  3. Place the raw brisket in the crock pot. Open the bag of seasoning and throw it in there too.
  4. Fill the crock pot with water, making sure that the meat is fully immersed in liquid.
  5. Cook on low for about 8 hours. You know it’s done when you stick a fork in it, and the meat just falls apart. So good.


Ingredient list: potatoes, cooked and diced corned beef, chopped fresh thyme, diced onions and eggs. Not pictured: olive oil, salt and pepper.


In a large mixing bowl, combine the diced onions, thyme and corned beef.


Boil the potatoes, then dice them into chunks.


Add in the cooked and diced potatoes into the mixture, along with salt and pepper to taste.


In a large skillet or nonstick pan, pour in about 2 tablespoons of olive oil. When the oil is almost smoking hot, pour in enough of the corned beef hash for a single serving. On high heat, let it cook for about 5 minutes. Flip the mixture over with a spatula and cook 5 more minutes. Do this in batches for as many people as you are serving.


Add a fried egg on top, and enjoy!

Corned Beef Hash from Scratch
Serves 4, cook time 8.5 hours

  • Corned beef brisket, 3-4 lbs
  • Water
  • Half pound potatoes
  • Half a sweet onion, diced
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste
  • 6-8 eggs
  1. Cook the corned beef on low for 8 hours in a crock pot. More specific directions above. You’ll know when it’s done when you stick a fork in it and the meat falls apart.
  2. Remove the cooked brisket from the crock pot and dice it into chunks.
  3. Add the corned beef, thyme and onions to a large bowl.
  4. Boil the potatoes until cooked.
  5. Drain and dice the potatoes into chunks. Add the potatoes to the bowl. Add salt and pepper to taste.
  6. In a large skillet or nonstick pan, add 2 tablespoons of olive oil. When it’s almost smoking hot, add 1 serving of the hash. On high heat, cook for 5 minutes. Flip the mixture with a spatula, and cook 5 more minutes.
  7. Top it off with a couple of fried eggs, and enjoy.
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Chorizo Breakfast Tacos

Tacos are so delicious that, if you ask me, I believe they should be eaten for breakfast, lunch and dinner. Today’s recipe covers the breakfast taco. These tacos are quick and simple to whip up, and are bursting with flavor…but not too much flavor for the AM.

While I eat a lot of Mexican food, I created this recipe on my own so I have no idea if it’s authentic. I made a trip to the Mexican market this time though, so perhaps it is more authentic than previous attempts. If you are Mexican or a Mexican food expert – please weigh in!


Flour tortillas topped with chorizo, eggs, salsa, crumbled queso blanco cheese, avocado slices and a drizzle of lime juice.


Ingredient list, clockwise: Crumbled queso blanco cheese, 6 eggs, mild salsa, half a yellow onion sliced, olive oil, salt, pepper, tortillas, 2 sleeves of raw chorizo, sliced avocado and lime wedges.


Here we have my choice for taco toppings, but you could add in all kinds of good stuff – cilantro, chili peppers, raw onions, hot sauce, sour cream, black beans, etc.


Start by sauteing the sliced onions in a drizzle of olive oil for a couple minutes. Then add in both sleeves of the raw chorizo. Break up the sausage and saute until it becomes crumbly. Drain the chorizo as best you can – this step is important. If you don’t drain as much grease as you can, you’ll end up with a very drippy taco.


Add the drained chorizo back into the pan and crack in 6 eggs. On high heat, let them scramble and mix with the meat.


The finished chorizo egg mixture Рcook until the eggs are dry and fluffy. Add salt and pepper to taste.


If you like your tortillas steamed, wet your hand and rub both sides of each tortilla. Microwave for 20 seconds, and they will be easier to form. Pile on the toppings and it’s ready to eat!

Chorizo Breakfast Tacos
Makes 6 tacos, cook time 20 minutes

  • 1/2 yellow onion, thinly sliced
  • 1 tablespoon olive oil
  • 2 sleeves raw chorizo sausage
  • 6 large eggs
  • Salt & pepper to taste
  • 1 package small tortillas (I used flour)

For garnish

  • 1 avocado, sliced
  • 1 lime, cut into wedges
  • Salsa
  • 1/2 package queso blanco cheese, crumbled
  1. In a large pan, saute the onions in olive oil on medium heat for 3 minutes.
  2. Add in both sleeves of the raw chorizo. Break up the sausage and saute until it becomes crumbled and cooked, about 5 minutes.
  3. Drain the grease from the cooked chorizo using a strainer and paper towels. Don’t skip this step – otherwise there will be grease everywhere.
  4. Add the chorizo and onion mixture back into the pan. Crack 6 eggs and stir until the yolks are broken up. Cook over high heat until the eggs are dry and cooked. Add salt and pepper to taste.
  5. Steam the tortillas by wetting your hands and rubbing both sides of each tortilla. Microwave for 20 seconds.
  6. Put it all together! Start with a tortilla, add the chorizo and eggs, then salsa, cheese, avocado slices and finish with a squeeze of fresh lime juice.