Monday, September 8, 2008

Perfect Corned Beef Hash

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

Im not much of a breakfast guy, usually im still full from whatever late night munchies I ate the previous day. But thats not to say I dont have some favorites when it comes to eating in the am. Another one of my favorite childhood foods is corned beef hash, I love it when it is minced finely and has those crispy edges on each corner. These day's its becoming harder and harder to find homemade CBH the way I like it described above. Most of the places that serve it dont want to spend the extra time dicing and chopping all morning, they either serve it chunky with large pieces of corned beef and potatoes or straight from the can. Its so damn easy I dont get it, time consuming sure but its a simple recipe that anyone can duplicate.

ATTN: Guy Fieri...you haven't had the best corned beef hash until you've tried this bud. Get it? Good. Now ride your little red camaro to the 'geld and lets get something goin for the show.


"Im never eating baby food again!"

Corned Beef Hash (Serves 8)

2 lbs russet baking potato's
3-4 lbs cooked corned beef (diced)
4 tablespoons of butter
2 cups finely chopped onion
2 cups of finely chopped peppers (I use a green, red and a few jalapeƱos)
Lawry's salt & fresh ground pepper
1/2 cup heavy cream
8 lg eggs

Peel the potato and chop into 1/4 inch dice. Add potatoes into a saucepan of boiling well salted water. Cover and cook until just tender...about 3-4 minutes.

Heat some butter in a skillet over high heat and add the onion/pepper mixture and cook, add potatoes stirring, occasionally, until golden brown. Let sit and cool for 20 minutes. Add diced onion/pepper mixture, potato's and corned beef into a large bowl and mesh it all together with your hands and season with salt and pepper.


your hash should look like this when everything is blended together into the bowl

Add the cream little by little until you get the perfect consistency so that you can form the hash into a burger patty and it stays together.

When it reaches the right form, add your patty to a buttered up flattop and let cook evenly on both sides until the outside is well browned and the edges are crispy it takes some time so be sure to give it some and flip it every now and then so it doesn't stick to the griddle. Serve with a sunnyside up egg on top.


Perfect CBH ala KingT

1 comment:

Patty said...

I want it now!!! Titus that CBH looks so yummy. My friend and I were just talking about getting some homemade CBH. Most places serve the canned stuff. If you run across a place that serves homemade let us know.
Thanks,
Patty

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