Corned Beef Hash
Certified Angus Beef Chef Michael Ollier joined me to talk about creating the best corned beef, then turning it into future meals. He shared this recipe for Corned Beef Hash. He also talked about his amazing Corned Beef and Egg Biscuit Sandwich.
1. Dice potatoes to 1/2-inch. Add to salted water and bring to a boil. Turn off heat, sit for 10 minutes, strain and set aside. Preheat oven to 375°F.
2. Add bacon fat to skillet over medium-high heat. Sear potatoes until golden, about 5 minutes. Add onions, garlic, thyme and oregano; sear until onions are transparent. Stir in cabbage and corned beef. Season with pepper.
3. Gently crack eggs on top of the hash and place skillet in the oven. Bake for 10-15 minutes depending on desired egg doneness.
1 pound Certified Angus Beef ® corned beef, 1/2-inch dice
1 1/2 pounds baby new red potatoes
2 tablespoons rendered bacon fat or butter
1 onion, quartered and sliced
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
4 cups thinly sliced cabbage (1/4 head)
Freshly ground black pepper to taste
4 fresh eggs
10-inch cast-iron skillet
to you by Amy Tobin
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