Smoked Corn Beef Hash

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.

Recipe
Smoked Corn Beef Hash:

1.  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)
2. 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
3. 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
4. Add the chunked corn beef and potato (The potatoes should be cooked until near tender before chopping and adding to the pan)
5. Cook for 4 – 5 minutes per side pushing down with a spatula to enhance the crust
6. Serve with 2 eggs – fried or poached