Back in March, Carinn and I came into a stash of left-over corned beef after my parents made an enormous feast for St. Patrick’s day. I went hog wild making reuben sandwiches for a few days, and one weekend we put together this quick and tasty recipe. We threw in a couple of locally grown heirloom purple potatoes that PCC happened to have in stock to add some color, but they’re not necessary. This meal proved to be great Saturday morning fuel for our weekend run!
2 Tbsp. Olive oil
1 cup roughly chopped left-over corned beef
2 medium-sized Yukon Gold potatoes, cut into 3/4 inch cubes
1-2 small purple potatoes (optional), cut into 3/4 inch cubes
1/2 yellow onion, diced
1/2 red bell pepper, diced
2 tsp. Emeril’s Essence
Parsley for garnish
Salt & pepper to taste
Secret Aardvark Habanero hot sauce
Par-boil or steam the potatoes for 10-15 minutes until tender, but not fully cooked. Drain and rinse under cold water and set aside. Sauté the onion and red pepper in olive oil over medium heat until translucent and beginning to brown. Add the potatoes and Emeril’s Essence and mix until the spices are evenly incorporated. Allow the ingredients to sit in the pan for a couple of minutes between each turn to allow the potatoes to brown – watch the temperature! If the potatoes aren’t getting brown, turn up the heat slightly. If the onions are burning and getting stuck to the bottom of the pan, turn it down a bit. The key is to really get the potatoes golden brown on all sides. Once the potatoes are nearing perfection but still have a few minutes to go, add the corned beef and continue cooking for five minutes more. The goal here is to thoroughly heat the corned beef, brown it slightly, and incorporate the fat flavor into the potatoes. Once you’re satisfied, pile the hash high on a plate, top with hot sauce (we love the Secret Aardvark Habanero hot sauce linked up above) and sprinkle with parsley.