Beef · cast iron · English/Irish Food

Irish Hash

I love cooking meals from around the world, particularly where I and my family are from. I was feeling particularly Irish last week and cooked this up but I forgot to post it, so here we are.

This recipe is a great one for breakfast or dinner, and can stand to be added to. For those who love onions, it’s perfect for those – in fact i think most recipes I found used onions – and peppers. I didn’t have any red peppers or it would have been just the thing.

Even the very basic recipe that I made was perfection. Me and my partner gobbled it all up without regret.

The priciest aspect of the meal is the corned beef, at least where we live. A good alternative might be kielbasi sausage.

If you want to make clean-up a breeze, use your cast-iron for this recipe. It turns it into a one-pan meal (Hence the name) and while you must care for your cast iron, naturally, it really cuts down on extra dishes.

Now this meal is not healthy. Not even a little bit. So eat it while watching people be ridiculous (I watched Sex and the City, no judgement) and feel well-fed.

Irish One-Pan Hash

Serves – 4 (or one very hungry Viking and his Irish cook)          532 cal/serving

Ingredients

6 eggs

1 lb corned beef, diced

Salt and pepper to taste

4-5 Yellow potatoes – it will depend on their size, med is best

2-3 Tbsp olive oil

1-2 tsp Worcestershire sauce

2-3 tsp garlic

1-2 tsp onion powder

1 c shredded cheese of your choice.

Instructions

Preheat the oven to 375 F, (190.5 C)

First thing you cook is the potatoes. The best way to cook this is in a cast iron so it is a one-pot meal. With yellow potatoes you can peel them or not, they taste very good either way. Grate 1/3 of the potatoes into shreds and dice the remainder. Be careful, you can take a chunk out of your knuckle this way if you don’t have a guard.

Cook the potatoes until soft, generally about 15 minutes. Add in the diced corned beef and Worcestershire sauce, onion powder, and garlic. Cook until it’s aromatic, stirring frequently.

Crack your eggs over the top of the pan, making sure not to break the yolks, and space them as evenly as possible and top with cheese. Bake for 20-25 minutes, or until the eggs are cooked to your liking. As you can see I cooked mine a touch too long, so I suggest checking on it in 5 minute intervals after the first 10 minutes, to combat varying oven heats, makes and models.

Enjoy the spoils of your efforts and munch away my friends!

 

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