Corned Beef Hash

So…there I was in the kitchen standing on top of the washer reaching into the cupboard to take out the ingredients to make Chicken Cacciatore, a dish I like so very much and not so beloved by my sweetheart and I spy cans of Corned Beef. Now Corned Beef Hash is beloved by Peter, but because of the high fat and sodium content of the meat and the cholesterol of the eggs it is one of those I don’t think to make too often and indeed had not made in a very long while. But when I saw the cans I said to myself, whenever possible my thought is to make Peter happy and whenever it is necessary I do say I am sorry, unlike Eric Segull who’s idea was ‘love is never having to say you are sorry, (two things that I happen to think are the best ingredients including compromise and communications for a fantastic marriage as long as he feels the same way -- and we have been married almost 30 years) and last but not least, Chicken Cacciatore tastes so much better the next day. ; D Therefore, I can make my beloved happy and myself happy by making both dishes and letting the chicken sit in the refrigerator till the next day!

That is how I came to make Corned Beef Hash last night.

1 can corned beef

2 medium to large potatoes micro baked so only ¾ done

1 medium to large onion chopped roughly

1 large carrot medium diced

1 large stalk of broccoli small diced; keep the florets for another time

1 teaspoon olive oil

cook spray

poached eggs – 2 for him, 1 for me

Heat skillet on high heat. Spray with cook spray, add olive oil, onion, carrots, broccoli stems and corned beef into the skillet, stir up, cook on high for 2 to 3 mins, lower the heat to very low, cover and let cook for 15 mins or so while you go about poaching the eggs.

You want to know how I poach the eggs. Here goes. Skillet sprayed with cook spray, filled with 2 to 3 inches of water and 1 teaspoon cider vinegar (or any vinegar of your choice or ½ a lemon, peel. Bring l to a boil. 1 teaspoon salt. Lower the heat so water is calm, crack eggs one at a time on to a saucer and gently slide into the water. Cover and let cook for about 4 mins to get a sort of solid, but slightly runny yolk. Fish out with a slotted spoon; let all the water drain out, then set on top of the hash.

Serve with toast and a salad if you wish. And of course Ketchup.

My mother in law used to make roast beef hash for breakfast and she used to let the beef get very crinkly and it was most yummy. But since Peter doesn’t care for Pot Roasts or steaks I very rarely have left over roast beef so I use corned beef instead.

Next time I will give you my recipe for Chicken Cacciatore.