Most people have a fond memory of corn beef hash. It is hard to find on menus and everyone has a certain way they like it. I have always preferred the thicker variety with chunks of corn beef and potatoes. My creation had 2 spins on it. First, I was using the corn beef I had smoked. Second, as usual, I had to kick up the spices a notch. I like to add the spice during the sauteing of the vegetables. One other trick I learned recently watching a cooking show (I can’t remember which one) is to put a top on the fried egg pan 1/2 way through the cooking process. Makes for much firmer whites.
Smoked Corn Beef Hash:
- Add 1 tbsp olive oil and 1 tbsp of butter to a skillet on medium heat (add the butter right before you are going to add the vegetables)
- Add to the hot oil 1/2 of a large diced yellow onion, 3/4 of a green pepper diced and 1 diced jalapeno and saute for 5 minutes
- Add 1 tbsp paprika, 1/2 of tablespoon of ancho chili powder, 1/2 tbsp of garlic powder, 1 tsp each of salt and pepper and mix well
- Add the chunked corn beef and potato (The potatoes should be cooked until near tender before chopping and adding to the pan)
- Cook for 4 – 5 minutes per side pushing down with a spatula to enhance the crust
- Serve with 2 eggs – fried or poached