Marching Marines and Corned Beef Hash

This is our 4th year to honor the US Marine Corp on this their National Day. Unlike the prior years when we’ve managed to incorporate Vanilla Cupcake Day and the deep Dress Blues of Blueberries into our recipe share, this year is more a grunge thing.

Marines are thought of as the elite branch of the service – as it not everyone who inspires to be a Marine actually makes the cut. Marines have been protecting our nation almost continuously since the Continental Congress first established them in 1775. There was a brief period after our victory in Revolutionary that Congress thought our young nation no longer needed the Marines. That lasted right up until July 1798 when Congress realized the error of their ways. And that’s a good thing – no one looks sharper in a Dress Uniform that a Marine.

And now for the grunge thing. I haven’t a clue why I thought this would be a great recipe to share for US Marine Day. Not fancy, but it sure was delicious. The kind of breakfast that will keep you fueled for hours. I bet you could even wrap these in foil and freeze them for later in the week. Breakfast on the go.

Have a wonderful day. Let the Lord’s blessing brighten your day.

Country Corned Beef Hash Burritos
10 small Red Potatoes
Salt to taste
2 tablespoons Lard
Black Pepper to taste
1/4 White Onion
1 can Corned Beef
6 Eggs
1 tablespoon Butter
6 Flour Tortillas
6 tablespoons Salsa

Scrub potatoes, cut into chunks about 1 inch or so in since. Place in a steamer basket. Place basket in the insert of a pressure cooker. Add 1 cup of water. Set PRESSURE COOK – CUSTOM – HIGH – 4 MINUTES. Press start. Once complete, release pressure manually. Remove basket and allow potatoes to further air-dry.

Meanwhile, slice onion in half from root to tip. Slice half in half again. Reserve three-quarters of the onion for another purpose. Cut remaining quarter into thin slivers. Set aside. Open canned Corned Beef, remove meat from the tin can. Break meat into chunks. Set aside.

Warm lard in a large skillet over medium heat. Dump air-dried potatoes into the skillet with the hot lard. Add onion slivers, cook until just beginning to brown, about 6 minutes undisturbed.

Add crumbled corned beef. Stir to blend and continue to cook another 5 minutes, allowing the onions, corned beef and potatoes mingle flavors. Taste and adjust seasoning as desired.

While the Country Hash cooks, lightly beat the eggs. Season with salt and pepper. Melt butter in a medium skillet over medium heat. Add eggs, leave undisturbed until the eggs begin to set. Lower heat, scramble to desired fluffy doneness.

Spray tortillas with a little cooking spray, warm in a flat skillet. Arrange tortillas on a large tray or cutting board. Divide hash between the tortillas, top hash with scrambled eggs. Top eggs with salsa as desired. Fold tortillas over the filling, then roll to create a burrito. If desired, grill to give tortillas a nice finish. Arrange on a serving tray and enjoy.

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Blessed are the poor in spirit,
for theirs is the kingdom of heaven.