Food & Drink

I'm Chris - or Christopher - or Mr. Dean - or Master Christopher - or just plain Sir. I'm a self-professed foodie. I love to cook and I take great pleasure in all things edible. My husband and I are relatively new to Portland, Oregon and are enjoying our culinary explorations of the area!

Food is NOT just fuel!

Monday, April 4, 2011

Corned Beef Hash

I wanted to make a hearty breakfast on Saturday before we ventured out to Fort Tryon Park and The Cloisters Museum.  So I thought I'd make some corned beef hash.  I love making hashes for breakfast - it's a great way to use up some leftover meat from a previous meal.  One of my past favorites was duck confit hash (talk about decadent) - and I once had a STELLAR salmon hash in Astoria, Oregon.

The hash is pretty easy to make - I par boil the potatoes instead of cooking them all the way in the pan (just easier).  After boiling, they go into a pan with some butter & oil and some stock.  The stock cooks mostly away and imparts another level of flavor into the potatoes.

And of course, no hash is complete without eggs.  And naturally, my favorite is the star - the duck egg.  I LOVE the yolk of duck eggs, so to make sure they stay creamy & yellow, I fry the eggs in a pan with butter and then finish them under the broiler for just a minute (instead of turning them in the pan).  Now this is a breakfast that will give you energy for the day.

3-4 red potatoes per person (depends on the size), par boiled & chopped
1 lb. corned beef hash, chopped
1 cup beef stock
Olive oil
2 tablespoons butter
2 duck eggs per person

Drain the potatoes after boiling them, and heat up a pan with some olive oil and the butter.  Toss in the potatoes and some salt & pepper.  Let them cook for a few minutes and then add the stock.  Turn the heat up to medium-high and let some of the stock bubble away (most will be absorbed into the softened potatoes).  Cook until the potatoes are simple to crush with a spoon.  Add the corned beef, stir it through to combine, and cook for 2-3 minutes.

At the same time, heat up some butter in a pan and fry the duck eggs.  Let them get nice and done on the bottom, and while the top of the whites is still slightly translucent, put the pan under the broiler for a minute or so until the whites are cooked through.

Pile the hash into the center of a plate, and place the eggs on top.  I served this with some fantastic crunchy bread and a homemade honey butter.


  1. We love hash, but have never made it with the stock. I'm going to try it soon.

    About these duck eggs.....We live on a farm, and have a drake and hen that we let wander around the yard in the spring. Joe has always tried to tell me how good the eggs are, he eats them,the kids eat them (our son used to find the nest ,pick them and throw them at his sister when they were younger) I don't. I don't know why, I guess I'm a chicken egg kind of girl. BUT NOW, you've convinced me I should try the damn duck eggs! However, if I tell Joe that I want to try duck eggs, after all these years, because someone I don't even know makes me want to try them, I will never freaking hear the end of it!! Sigh. I just don't know if it would be worth it, lol!


  2. Barb, that's hilarious. I think the best idea would be to tell him that he finally wore you down enough to try them. Don't put me in the middle! Haha!

    By the way, I'm jealous that you have duck eggs so readily available. Really, really jealous!!

  3. The eating of the duck eggs is going to take place Sunday morning when Joe makes breakfast. He said to tell you that he'll believe it when he sees it!


  4. HA - Barb, I can't wait to hear how it goes.