Cook dinner time
This recipe comes from Revival Market’s chef Ryan Pera, in Houston. —Paula Disbrowe
Take a look at Kitchen Notes
This corned beef hash recipe from cookbook creator Paula Disbrowe takes a pair of humble substances—potatoes, carrots, butternut squash, and leftover corned beef —and transforms them into a hearty, flavor-packed breakfast (or brunch, lunch, or dinner, surely or no longer it is good for any meal of the day).
Or no longer it is miles the qualified technique to burn up leftover corned beef—per chance you saved some from the corned beef and cabbage you made for St. Patrick’s Day celebrations? Oh, and or no longer it is very riff-ready, so in the event you don’t have particular substances readily on hand, don’t wretchedness about it. Let’s assume: Whenever you would possibly maybe perhaps maybe perhaps very successfully be out of potatoes or carrots, you would possibly maybe perhaps maybe perhaps sub in sweet potatoes or bell peppers—most hardy greens will slot in smartly right here. Or no longer it is additionally totally compose-forward much. Sure, the corned beef ought to already be prepped and ready to switch, but you can additionally roast the greens a day upfront of serving in train that one and all you are going to have to cease is reheat them in the skillet.
Talking of skillets, you are going to potentially are looking out to use a solid-iron skillet to whip up this dish—the solid-iron coating provides an additional layer of flavor and presents the greens these caramelized-crispy edges that compose corned beef hash oh-so-appetizing.
One other hot tip: That you just would possibly maybe perhaps maybe high this corned beef hash with a fried egg (totally nothing cross with that), but in the event you would possibly maybe perhaps maybe perhaps very successfully be cooking for a crowd, you would possibly maybe perhaps maybe perhaps additionally compose a immense batch of poached eggs the utilization of indubitably one of these techniques and drizzle the total part in Hollandaise sauce. Now doesn’t that sound loyal? —The Editors
Take a look at Kitchen-Licensed
russet potatoes, peeled and diced roughly
butternut squash, peeled and diced roughly
Freshly ground shadowy pepper
medium onion, diced
cloves garlic, thinly sliced
corned beef, diced roughly
- Preheat oven to 375˚F. In 3 mixing bowls, conserving the greens separate, toss the potato, squash and carrots with 1 tablespoon of olive oil every to boot to salt and pepper. Arena every vegetable on its receive sheet pan (or separate sections of a sheet pan) and roast in the oven till soft, but no longer soft, about 25 to Forty five minutes stirring and rotating in the oven as mandatory to cook dinner evenly. Cool the greens, mix them, and stutter aside. Enlighten: This step is also executed a day upfront of serving.
- In a medium skillet over low warmth, warmth 1 tablespoon olive oil and sauté the onion, garlic, and a pinch of salt till soft and translucent, about 10 minutes. Build aside. Enlighten: This would possibly maybe maybe maybe additionally be executed a day upfront of serving.
- In a heavy bottom skillet or griddle over medium-excessive warmth, add 1 tablespoon olive oil and sauté the corned beef till browned, about 4 min. Add the foundation vegetable mixture and continue to cook dinner and caramelize. When the hash is caramelized, add the onions, garlic, and herbs, and cook dinner for 30 seconds till hot. Season to taste with salt and a beneficiant quantity of freshly ground shadowy pepper. Spoon onto 4 plates and again with a fried egg and your authorized toast.
Paula Disbrowe writes continually about Food and Shuttle. She lives in Austin, Texas, with her bread baker husband David Norman, two kids, and menagerie of retired ranch animals.