I never would’ve imagined I would like corned beef… in a can. I keep telling people I’m no food snob. I’ll have to remember to tell myself. Sometimes the most bizarre ingredients make the most incredible food. If you’re a fan of blood pudding, you know what I’m talking about!
How did I come into possession of said meat product… by way of goodies gifted from a friend moving countries. Truth be told, they’ve been sitting in my cupboard for some time. I finally decided to do something about the stand off – I mean there they were, looking at me, each time I opened the cupboard.
What I came up with…? A totally tasty dish, perfect for weekend breakfast or brunch. What made it awesome – was to really, really cook the beef to a crispy state and, add delicious, versatile, nutrient loaded sweet potatoes. Yes. Sweet with salty will always win the race and in this case, totally boost the nutritional value of the dish. Add an extra boost with a flash of green at the end: Italian parsley, baby arugula or spinach!
One Potato, Two Potato, Corned Beef Hash
I made this with the potato skins on. They are of course totally edible, add texture and valuable nutrients, but by all means peel them if you prefer. You could add other vegetables – sweet bell peppers, corn, zucchini and mushrooms would all be good. Be sure though to use both kinds of potatoes, as the combo really makes the dish. Serve with your favourite eggs – I used olive oil & herb, skillet poached. Makes 4 – 6 servings.
1 can, corned beef
2 tsp olive oil
salt & pepper to taste (the beef will be quite salty)
1 small onion, diced small
1 large baker potato, scrubbed and cut into small dice
1 large sweet potato, scrubbed and cut into small dice
To finish: a small handful of chopped Italian parsley, arugula or spinach
When cutting the potatoes, try to have them all the same size, so they all cook at the same time. Nothing can ruin a dish as fast an uncooked potato.
In a heavy bottom dry non-stick or cast iron skillet over medium high heat, brown the meat to a really dark colour – them remove and set aside.
Heat the oil in the same skillet and add the diced vegetables Cook for several minutes, until brown, then add a splash of water, cover and steam until the vegetables are softened.
Return the meat to the pan, heat through and check the seasoning. Top with your greens and serve.