yellow flannel corned beef hash.
Is it just me, or is a hash literally the most wondrous meal in the entire world?
Endlessly versatile, hearty, satisfying, warming, hash is the consummate delivery system for leftovers. Right?
I mean, it’s just perfect in every way possible. I could eat some amalgamation of hash for breakfast, brunch, lunch, dinner and bedtime snack every single day.
Of all the hash permutations in the world, my favorite is definitely a classic: corned beef hash. And no, we’re not talking about that horrible gruel in a can. No way, dudes. Homemade, all the way. It’s simple!
I’ve made a ridiculous amount of hashes in my day. Ryan’s favorite meal is a chicken hash I made for him when we first began dating. Chicken hash may or may not be the reason this boy asked me to marry him. It’s honestly that good, you guys. I can’t believe I haven’t blogged about it yet!
But this yellow flannel corned beef hash? Oh, my. Earthy, tender golden beets, crisp Yukon gold potatoes, fresh thyme, plenty of aromatic garlic and onions, crisp corned beef. All topped off with a wonderfully runny-yolked fried egg.
Oh yeah. It’s definitely a swoon-worthy meal.
If you have leftover cabbage from this weekend’s festivities, by all means add it into this hash! I’m pretty sure you could put anything you wanted into this meal and top it with a fried egg and it would taste delicious. That’s the magic of fried eggs, friends. They up the delicious quotient of any meal by 450%. That’s a scientific fact.
Basically, my motto is “put an egg on it!” I believe in the healing power of a perfectly cooked fried egg.
If you’ve already devoured your corned beef leftovers, you could either leave the meat out entirely from this hash, add in some supplemental vegetables like carrots, parsnips and kale and call it a beautiful meatless Monday meal. Or add sautéed turkey tenderloins, or roasted chicken, or smoky brown sugar ham, or grilled steak…the possibilities are endless. Endless!
Yellow flannel corned beef hash: it’s what’s for dinner! Or breakfast. Or lunch. Really, whatever you’re into.
Yellow Flannel Corned Beef Hash
Yield: 4 servings
Cook Time: 50 minutes
kosher salt, to taste
freshly cracked pepper, to taste
olive oil, for drizzling
1-2 tablespoons unsalted butter, for sauteeing
4 medium yukon gold potatoes, scrubbed well, diced into 1/2" pieces
3 medium golden beets, scrubbed and peeled, diced into 1/2" pieces
3-4 medium sweet onions, diced small
4-5 garlic cloves, minced well
2-3 tablespoons fresh thyme, leaves stripped from the stems
8 ounces leftover corned beef, diced into 1/2" pieces
4 large eggs, for serving on top
Preheat the oven to 425 degrees F, with a rack in the center.
Combine the diced potato and beets on a large baking sheet and drizzle with about 1-2 tablespoons olive oil. Season with salt and pepper, and place in the oven.
Roast the potatoes and beets for 25 minutes at 425 degrees F.
Remove the baking sheet from the oven and carefully flip the potatoes and beets over as best you can. Return to the oven to bake for an additional 20-30 minutes, or until browned and crisp.
While the potatoes and beets are in the oven for the second round of roasting, place a large skillet over medium-high heat.
Once the skillet is hot, add 1 tablespoon butter and 1 tablespoon olive oil to the pan and allow to melt together.
Add the onions and thyme and stir to combine. Season with salt and pepper, and cook for 5 minutes, or until the onions begin to soften and turn translucent.
Add the garlic and cook an additional 2-3 minutes, or until the garlic is fragrant and soft.
Add the thyme and chopped corned beef to the skillet and cook over medium-high heat for about 5-10 minutes, or until the corned beef is browned and the edges are slightly crisp.
When the potatoes and beets are golden brown and crisp, remove them from the oven and add them to the skillet, tossing carefully to combine with the onions and corned beef.
Once the potatoes and beets are added to the skillet, remove from the heat and set aside.
You can serve this hash as-is, but I think it's really best with some sort of delicious egg on top! My favorite egg is an over-easy one, and here's how to do it!
Let's make a fried egg!
Heat a skillet over medium high heat. It should be hot enough that when you flick a few drops of water on it, they sizzle and dance. If you have a nonstick skillet, even better!
Spray the pan generously with nonstick cooking spray, or if you're going all out, use butter.
I find it easier to crack the egg into a small bowl first, then i gently slide it into the skillet.
I cook it on one side for about 30 seconds, shaking the pan gently all the while to ensure none of the egg is sticking.
Once the white is almost completely solid white, it's time to flip!
Tilt the pan forward and down, at about a 45 degree angle. with the flick of your wrist, launch the egg up and forwards, while keeping the pan underneath the egg. It might take a few tries, but definitely eat the imperfect ones!
Once flipped, cook the egg 15 seconds, slide it on top of the hash, and season with kosher salt and pepper.
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