We are not big breakfast eaters.  We know it is the most important meal of the day.  We just don’t have time, during the week.  We know we should make the time.  Sometimes, we don’t do the things we should do or the things that we know are good for us.  A reminder to slow down, right?  This recipe for Corned Beef Sweet Potato Hash has us thinking about changing our bad breakfast habits.

 

 

When we do make time for breakfast at home, it is usually a weekend, when we have time;  no errands, nowhere to be, no bike rides schedules.  Time to linger in bed, drinking coffee, reading the news, maybe watching a little TV or just enjoying the day.  We usually get a little itching for some waffles or eggs after a couple cups of coffee, then we make it happen.

Last Sunday, it was rainy out, cold, and we had nowhere to be.  There were hot lattes to be made and sipped.  There was a big, orange, sweet potato sitting on the counter next to her little cousin, Russet, and there was some leftover corned beef in the fridge.  Only one thing was left to do was to fire up the frying pan.

I have had hash on the brain for a while now.  After, two recent, and delicious brunches at Serpentine, where I had lip-smacking hash.  Then last weekend, my friend Cheryl, wowed me with a home cooked brunch of brown butter waffles, blood orange salad, and homemade hash with poached eggs.  Oh, and, I cannot forget the insanely delicious bacon.  Cheryl, recipe????

I have never made a hash, so I decided to wing it;  after all, I had time.  I cut up the leftover corned beef, and cooked it long and slow with some onions, and garlic, until everything was slightly crispy, and caramelized.  While this was smelling up the kitchen, in a good way, I plunged Russet and his cousin Sweet Potato to their death.  It was perfect.  Really it was.  It was raining, slightly chilly out (did I say that already), and the coffee was going down all too well.  I was feeling creative, so I kept the recipe going.  Cheryl served her hash with baked kale, which added a nice crunch to her recipe.  Since I did not have the time to do this, I just chopped up a hand-full and tossed it into the hash.  The colors were great.  Vibrant, and delicious.  The finishing touch was perfectly poached eggs, a sprinkle of grey salt, and a dash of fresh cracked black pepper.  Now, this is how a Sunday should be; long, and slow cooked.

If you are a vegetarian, leave out the corned beef.  This recipe will make a sweet potato hash, with the addition of a little more sweet and russet potatoes.

Corned Beef Sweet Potato Hash
* serves 4

Ingredients:

1 large sweet potato, peeled and cut into fourths

1 medium russet, peeled and cut into fourths

1/3 cup corned beef, cut into small dice

1 small yellow onion, cut into small dice

2 garlic cloves, minced

a drizzle of olive oil, about 2 tablespoons

kale, handful, cut into small pieces

kosher salt to taste

fresh black pepper, to taste

grey salt and black pepper, garnish

4 poached eggs

How To:

Heat oven to 325.

In a large dutch oven, add the potatoes, cover with water, and bring to a boil.

While this is cooking, heat the olive oil in a large frying pan, add the corned beef, and onion; cook over medium heat, until soft, about 10 minutes.

Add the garlic. Continue to cook, until the beef is slightly crispy, and the onions and garlic are slightly caramelized.

While this is cooking, remove the potatoes from the heat. They will be slightly soft, but still firm. Drain.

Cool down with cold water. Pat dry with paper towels. Cut into small dice. Add to the corned beef and onion mixture.

Continue cooking, stirring very often, for 15 minutes.

Season with salt and pepper. Put into individual, oven proof, dishes. Slide into the oven.

Poach the eggs.

Remove the dishes from the oven, and top each one with an egg.

Sprinkle lightly with salt and pepper.

Serve.

Eat.

 

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