Friday, September 27, 2013

Corned Beef Hash with Sriracha Rosemary Aioli

I am a huge fan of going out to breakfast.  One of the main reasons I like to go out rather than make it at home is because it takes a substantial amount of time and effort (and dishes) to make a restaurant quality meal at home.

For instance, I love eggs benedict and potatoes but Matt like pancakes and bacon.  Can you imagine all of the dishes that would go into making that? Pans for each the hollandaise, bacon, poached eggs, pancake batter, pancakes... I'm getting exhausted just thinking about it!

This corned beef hash is quite the opposite.  It is quick, easy but most importantly, hearty and delicious. This would also be great with some leftover steak for a nice "steak & eggs" dish.  Actually, now that I just wrote that, it sounds even better than corned beef!  Have some fun this weekend and make some breakfast for the ones you love!

It is really important to prep all of your vegetables prior to cooking.  Once you start, this goes pretty fast.   Also, make the aioli before so it is finished when you are ready to plate.

You want all of the vegetables and beef to be diced around the same size.  Have your butcher but the corned beef 1/2 inch thick.  

I like to bake my potatoes in the oven at a really high heat versus cooking in the pan.  The end result is a potato with a crisp outside and fluffy inside.

Saute until softened.  I don't like to crowd the pan too much so I took these out and cooked the corned beef separate.

It should be about time to remove the potatoes from the oven.  

Crisp up the beef.

Add the veggies back in.

Finally add the potatoes and keep warm over low heat while you fry the egg.

For this sauce, I like to chop the rosemary and garlic together with some kosher salt until very fine.
Add all the ingredients in a bowl and whisk together.  If desired,  you can add water, one tablespoon at a time to thin the sauce out.

Corned Beef Hash
preheat oven to 425 degrees
2 c. diced potatoes
1 T. olive oil
1 t. salt
1 t. pepper
1 T. butter
1/4 c. diced red bell pepper
1/4 c. diced green bell pepper
1/2 c. diced onion
1/2 lb. corned beef (sliced 1/4 inch thick and into cubes)
salt and pepper to taste
1 egg, fried sunny side up

Chop all vegetables and corned beef.  You want the beef, potatoes, peppers and onion to be around the same size dice. Line a cookie sheet with foil or silpat.  Scatter potatoes over sheet and toss with olive oil, salt and pepper. Place in oven and bake for 35-45 minutes.  About halfway through cooking, remove pan and flip potatoes with spatula so they can evenly cook.

In a large skillet,  melt butter over medium heat. Add peppers and onion.  Cook for 5 minutes until tender.  Remove from pan and transfer to a bowl.  Add corned beef to pan and cook over medium heat until crispy.  Add peppers and onions back to the pan and cook over low heat.  Remove potatoes from oven and add to corned beef mixture.

To serve, top with fried egg and a side of Sriracha rosemary aioli.

 Sriracha Rosemary Aioli
1/4 c. mayonaise
1/2 lemon, juiced
1 t. chopped rosemary
1 garlic clove, minced
salt and pepper to taste

Mix mayonnaise, lemon juice, rosemary and garlic together in a small bowl.  If desired, thin out with 1-2 tablespoons of water.  Season with salt and pepper.

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