Rise and Shine – It’s Breakfast Time

Corned Beef Hash has always been a favorite of mine – right up there with Biscuits and Gravy. I can remember many a morning (after the bars closed) that we’d head over to an all-night diner for breakfast. Diner Corned Beef Hash was my introduction to the dish.

There was a coffee shop that served it’s corned beef hash in ramekins, topped with an egg and served with toast points. This was a dive of a coffee shop – cheap foods, a grouchy cook in the back shouting at everybody. The coffee was strong and the waitress old. But that corned beef hash was amazing. Great flavor and an inviting presentation. For the longest time, that’s how I would serve mine. But I got complaints from my guys because the servings were too small. So out with the ramekins unless company is coming for brunch.

For the longest time, Corned Beef Hash meant diced potatoes. Home fries of sorts. Breakfast potatoes, only smaller.

I don’t know what’s fueled the change from diced potatoes to shredded potatoes in restaurants, but I’ve noticed more and more that corned beef is mixed into the hash browns. Hash is hash, I guess. And if they are serving hash browned potatoes as their side, why make diced potatoes for the Corned Beef Hash? Labor is short these days, and food costs are rising, so I guess that explains the change. If a restaurant can do it, why not me? I’ve got to tell you, this was super easy – the only thing easier would be eating out. It’s nice to have a change. Although I’m an old fashion gal. For a quick breakfast, go with the shredded potatoes. For an old-time breakfast, nothing can beat Country Corned Beef Hash and Dirty Fried Eggs. You decide – enjoy!

Hash Beef Hash and Dirty Fried Eggs
Hash Corned Beef Hash
1/2 whole White Onion
1 can Corn Beef
2 tablespoons Bacon Drippings
1 bag Refrigerated Shredded Potatoes
Salt to taste
Black Pepper to taste

Cut onion from tip to root in half. Reserve half for another use. Peel remaining half, cut into thin slivers. Break apart and set aside.

Open canned corned beef and remove meat from the tin can. Break up meat into large chunks. Set aside.

Warm bacon drippings in a large skillet over medium heat. Dump potatoes into the skillet with the drippings. Add onions, cook until just beginning to brown, about 6 minutes undisturbed. Turn potatoes, continue to cook another 5 minutes. Turn once again.

Add crumbled corned beef. Stir to blend. Cover and continue to cook about 5-6 minutes, allowing the onions, meat and potatoes to “steam” warm. Remove lid, stir and finish off to brown, about 5 minutes longer.

Dirty Fried Eggs
4 tablespoons Bacon Drippings
Vegetable Oil as needed
6 large Eggs
Salt to taste
Black Pepper to taste

Heat bacon drippings in a large non-stick skillet over medium-low heat. Add enough oil to dripping to coat the bottom of the pan about 1/8 inch deep.

Crack eggs into the skillet one egg at a time, holding the egg in place with the shell until it begins to turn white. This will keep the egg from running all over the skillet. Once all the eggs are cooking and the outer edges are firm, use a wooden spoon or the back of a spatula to “splash” hot grease over the eggs until the whites are cooked through while the yolks are still runny. Season with salt and pepper.

To serve, plate the hash. Eggs can be placed on top of the hash or to the side. Serve with lightly buttered toast points.