Corn Beef and Hash

Happy Saint Patrick’s Day!!!

Decided to cook corn beef and hash instead of a boiled dinner. We like our eggs cooked – can’t eat runny eggs in our house – more for health reasons than anything. I could have cooked them like the ones you see in the magazines, but decided to go for the fried egg look instead. Inasmuch, everyone in the family devoured their portion.

I started with the corn beef (I purchase my corn beef from Wholefoods (it comes seasoned with the peppercorns). Placed it in the dutch oven, covered it with water and let the 1.5 lb. slab boil and then simmer for 1 hour 45 minutes. Most recipes called for 50 minutes per pound, but I decided to cook a little longer. It worked out well.

After about an hour and 10 minutes of cooking corn beef I took potato wedges we had in the freezer. I cooked them according to the directions (20 minutes), then cut them into chunk size pieces. Added onion (1 medium slivers) and red pepper (1/2 chopped) to saucepan with a tablespoon of oil (sauté until soft). Toss in the potatoes. Kept on low until I could cut the corn beef. Tossed corn beef into mixture, sprinkled with cheddar cheese and place entire sauté pan in oven at 350 degrees just until cheese melted.

Cooked eggs and placed on top!!

Didn’t need any additional seasoning for this one.


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