Cast-Iron Corned Beef Hash
Corned beef hash is one of my favorite breakfast dishes to prepare. However, like most things I cook, I take this out to the grill. If you have two pans, prepare the eggs in the other while the has is finishing up. A great outdoor meal and perfect for cookouts and camping.
Servings: 5 People
- 1 15 inch large cast iron skillet
- 7 medium Yukon gold potatoes, cubed
- 2 cups corned beef, cubed
- 1 large bell pepper, seeded and diced
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch pepper flakes
- Preheat grill for medium high heat. Place pan on grill and let it heat up for about 10 minutes before using.
- Chop vegetables as instructed above. Add oil to pan when it begins to smoke add onions and cook for 1 minute. Add garlic, and cook for 30 seconds. Add potatoes and bell peppers, season with salt and black peppers and cook for 20 minutes, stirring occasionally. Watch for burning and reduce heat or move to cooler part of the grill and cook indirectly for the remaining time.
- When the potatoes are starting to become tender, add cubed corned beef and pepper flakes. Cook for another 10 minutes or until potatoes are browned and completely tender.
- Using heat resistant gloves, remove pan from heat and place onto a hot pad (or two). Let hash sit for 5 minutes until you have the eggs prepared. Serve each portion with an egg on top and a side of buttered toast.
Photo by: Sabrina Baksh