When I was little, corned beef hash was actually a Christmas breakfast tradition from my mom’s family. But…we used the canned stuff.
Which is why I remember hearing a very sarcastic comment from my dad about only continuing those traditions that are good ones, and we all knew what he was talking about.
The next year, we did not have hash for Christmas breakfast.
I’d love to tell you that we found some new glorious tradition, but that is not the case.
So this year Janelle and I had talked about doing some corned beef recipes for St. Patrick’s Day, and the hash is the first thing that came to mind. I thought, there must be something better than the canned stuff. And, um, yes there is. Much better. Not even comparable.
First of all, I made a whole corned beef brisket in the crock-pot and I knew before it was done cooking that this was going to be delicious. It was! And I found so many uses for it. I put it in salads, and sandwiches, and continue to look for other ways to use this awesome meal.
But, really I was most excited to try it in this hash. I ended up making it more than once, and I’m hoping that maybe the next time my family is together for Christmas, they will give it a try again. Because I’m thinking I may have discovered why it became a tradition in the first place (unless it started as canned, then I’m not sure why).
To go with the potatoes and corned beef, I made a sauce that has a little kick, but really brings things together. Then add an egg (we like fried with a little bit of runny yolk) and you’ve got a perfect breakfast for any holiday or just regular weekend.
- 1/2 cup sour cream
- 3 tablespoons ketchup
- 1-2 teaspoons hot sauce
- 1 tablespoon canola oil
- 2 tablespoons butter
- 2-3 medium sized potatoes, peeled
- 1/2 medium onion, chopped
- 2 cups shredded or chopped corned beef
- In a medium bowl, mix sour cream, ketchup and hot sauce. Set aside.
- Put peeled potatoes in the microwave on high for about 1 minute. You don't want to cook them all the way, just soften them up a bit so they'll cook better in the skillet. Then chop them into 1/2 inch cubes.
- In a large skillet, heat oil over medium high heat. Melt butter in the oil, the add the potatoes and cook until browned, about 8-10 minutes.
- Add the onion and cook, stirring for 2-3 minutes.
- Add the corned beef and cook until edges begin to brown.
- Serve immediately with the prepared sauce and fried eggs, if desired.