Hash is, at its heart, I think, a dish of leftovers. A bit of meat, some potatoes, mebbe chopped onion, and… well, whatever you have laying about the fridge that might work for breakfast or breakfast for dinner.
A fave of mine, topped with runny eggs and a bit of hot sauce, what’s not to love?
Note: this recipe is dead simple, but it does use ingredients from several other recipes. I am providing links to each recipe, but feel free to go your own way and use this as a general guide to hash goodness.
•2 tbsp veggie oil
•1 tbsp unsalted butter
•2 cups diced sweet onion
•1/2 cup roasted or grilled corn kernels
•2 tbsp Cowboy Candy or pickled jalapeño slices
•2 cups diced cooked corned beef
•2 cups diced roasted potatoes
•2 tbsp Sherry Peppers Sauce*
•1 tbsp Cajun Power Spicy Garlic Pepper Sauce or your fave hot sauce, to taste
•1 tbsp Spicy Honey Mustard
•Chopped fresh Parsley
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Melt the butter with the olive oil in a large pan over medium heat, then add the corned beef, potatoes, onion, corn, and jalapeños.
Stir in the Sherry Peppers and Cajun Power Sauces, then cook for about ten minutes. Don’t fuss around with the pan too much, you want to build a crust.
Turn the mixture over, then stir in the black pepper and Honey Mustard. Cook for another ten minutes or so, until all sides of your hash have a nice crust to them.
Toss with the fresh parsley, then cover and set on a back burner while you make your eggs – I like mine fried, but with runny yolks.
Spoon some of the hash on a plate – mebbe with some buttered, toasted rye toast – and top with a couple of the eggs.
Sprinkle a bit of hot sauce over the top, mebbe add a bit more black pepper; and I think you have the perfect breakfast – or breakfast for dinner – dish.