If you can't make it out for St. Patty's Day, why not try enjoy a taste of the Irish in the comfort of your own home. Jennifer Balin of Sugar & Olives knows her way around a simple but tasty Corned Beef Hash, and what better to serve up on March 17th? Bonus: This recipe also features her "secret" for extra delicious overnight shredded hash browns. Check it out:
Lucky Corned Beef Hash
(and the secret potato recipe)
3 tablespoons olive oil
1 medium shallot, finely chopped
1 red bell pepper, finely chopped
1 green pepper, finely chopped
2 cloves roasted garlic*
1/2 pound corned beef, small chop
4 russet potatoes, cooked the secret* way and shredded with a box grater
1⁄2 teaspoon fresh thyme, chopped
1⁄2 teaspoon fresh oregano, chopped
salt and pepper to taste
*Wash and dry potatoes, lightly rub down with o/o, place on a baking sheet and into a 375*F oven for 45 minutes, or until about 75% cooked, they should still be hard. Cool, and refridgerate overnight. After a good night’s rest, these are ready to be shredded, they will not discolor, no need to put them into water.
Lay the garlic on it’s side, with the root end facing to the right, cut the entire garlic bulb in half, slicing through each clove. Drizzle each side with o/o and wrap in foil, roast in a hot oven for 45-90 minutes. Roasted garlic can be stored in the foil package, in the fridge, and squeezed out as needed.
In a medium sauté pan, over medium heat, warm the oil and add the shallots. Cook over low/medium heat for 5-6 minutes to soften and sweeten the shallots, do not brown. Add the peppers, and after 5 more minutes add the garlic and then the beef, shredded potatoes and spices. Stir well and then spread the hash evenly over the bottom of the pan. Turn up the heat a bit and place a smaller pan over the hash to weigh it down (spray the bottom of the pan with Pam so your hash doesn’t stick). Throw this in the overn at 400*F and 15 minutes later you’ll have a hash pie. Flip the hash out onto a serving plate and top with soft set fried eggs, garnish with herbs, yum!