Anyone who has even the slightest whisper of Irish in them will probably be serving corned beef, cabbage and potatoes this week, so just in case you have that whisper of Irish, or you just have some leftover corned beef, here is a Bijouxs that is a breakfast or brunch favorite. Corned Beef Hash topped with a crispy fried egg and Roasted Red Pepper Ketchup.
Homemade corned beef hash, which bears no resemblance to the very sad version that emerges from a can, is both comforting and tasty, there is nothing like a great hash. The ingredients are simple, and humbly prepared in your Bijouxs Basics cast iron skillet, this hash is all about the cooking technique – the secret is in the crust.
My family always made corned beef and cabbage for St. Patrick’s Day (just that slight whisper of Irish) and in the days that followed a great hash usually appeared somewhere in the mealtime scheme, but when I struck out on my own I discovered and perfected the secret – the crust.
When I first began cooking I clipped every magazine article that gave me insights into some of the simple homemade dishes from childhood. Way back into the Bijouxs recipe archive, is an article about made-ahead meals by Maurice Moore-Betty that included corned beef hash and reveals the crust technique.
Developing a thick, crisp, brown crust on the bottom of the hash requires two things, the right temperature and time. A cast iron skillet is perfect for this task, maintaining an even heat without the ups and downs of the cooking temperature that may be experienced in lighter weight cooking vessels.
Caramelized onions and butter ensure a flavorful, deep brown crust. The Corned Beef Hash will require a good 30 plus minutes for the crust to form, undisturbed. Invert the hash onto a dish for serving; savory hash with a thick crisp crust and tender filling.
Corned Beef Hash for breakfast/brunch Bijouxs style is delightful topped with a crispy fried egg and some Roasted Red Pepper Ketchup on the side. I began making my own ketchups years ago and this super easy Roasted Red Pepper Ketchup can be made a few days ahead.
To make Corned Beef Hash an easy dinner fix for guests, I make the corned beef mixture ahead of time and then cook the hash on the stovetop as guests arrive. If you have the table set, wine uncorked and glasses out, you have at least 30 minutes to enjoy with guests before the meal is served. Maurice Moore-Betty suggested rounding out the menu with a green salad, or some crisp cooked broccoli tossed with lemon and butter, and an apple pie.
Corned Beef Hash, is make-ahead comfort dish and “is a perfect luncheon or supper dish, and anyone who tells me is not suitable for “company” knows little or nothing about good food”, that from Maurice Moore-Betty. A Bijouxs. Wishing you all a Happy St. Patrick’s Day.
As always, enjoy. B
4 thoughts on “Corned Beef Hash with Eggs & Roasted Red Pepper Ketchup”
I’m always looking for ways to use up my corned beef and this sounds perfect!
I tried this weekend and boy was it good. We gobbled up every bit of it.
Fantastic recipe & delicious. Add some hot sauce to crank the heat.
You DON’T have to be Irish to enjoy this. First time was with leftover corned beef. Next time it will be the first application of the corned beef!