Corned Beef Hash (Serves four)
2 pounds corned beef brisket 2 bay leaves 1 tablespoon whole cloves 1 teaspoon mustard seed 1 teaspoon whole black peppercorns 1 teaspoon whole coriander 1 medium sized yellow onion diced 2 poblano peppers, stemmed, seeded and finely diced 2 large russet potatoes, peeled 1 tablespoon olive oil 2 tablespoons butter Salt and pepper to taste
Serve with two eggs cooked your way per person
Directions
1. Add the raw corned beef brisket and the spices (bay leaf through coriander) to a large stock pot and cover with water. 2. Bring to a boil and reduce to a simmer. Allow to simmer for 3 or 4 hours, or until the brisket is tender, topping off with water occasionally to keep the brisket covered. 3. Remove the brisket from the water, transfer to a cutting board, and bring the water back to a boil. 4. Add the potatoes and allow to cook for about 10-15 minutes, or until they're fork tender. 5. Remove and cool potatoes under cold running water. 6. Shred potatoes using a cheese grater or food processor attachment. 7. Trim the corned beef of any excess fat and cut into several large pieces. Combine the corned beef and shredded potatoes in a food processor and pulse until well-combined and the corned beef is broken up. 8. Heat the olive oil in a large cast iron skillet (you can substitute a non-stick skillet) on medium heat and add the onion. 9. Slowly cook the onion, stirring frequently until slightly caramelized. 10. Add poblano peppers and continue cooking until soft. 11. Turn up heat to medium high and stir in the butter until melted. 12. Add the corned beef and potato mixture to the skillet in an even layer and press down with the back of the spatula. Allow to cook, untouched, on one side until nicely browned. Use the spatula to flip the hash and continue to brown on the other side.
Serve with eggs.
