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
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.