Corned beef hash...

 

Last night Herself made us a spectacular dinner.  Slow braised corned beef, cubed and seasoned roast potatoes, and red cabbage sautéed in butter.  Oh my Nom Nom heaven!

Anywho, I made sure there were remains, at least as much as I could.  The cabbage vanished, but I managed to set aside some corned beef and potatoes, for I Had A Plan.

This morning I started a few slices of bacon in my largest fry pan, there to render and crisp, leaving lovely bacon grease behind.  Because Bacon.  Note:  This is NOT a 'healthy' dish.  This is a love affirming celebrating the joy of life dish.  If you want kale instead of bacon, just... ewwww.

While that bacon cooked, I practiced my knife skills.  Corned beef, potatoes, an onion, some fresh red cabbage, carrot sliced tiny, and Marzetti red peppers.  All chopped small, and mixed together with fresh black pepper, Aleppo pepper, dehydrated garlic, parsley, and thyme.

The crispy bacon was pulled out and a few knobs of butter joined the bacon grease.  The big bowl of choppity choppity was dumped in and spread around, and the bacon crumbled back in as well..  Cover the pan and set the heat to medium-low.    Now, GO AWAY.

I mean it.  GO AWAY.   Leave It ALONE.  Go do something else for at least 30 minutes.  45 minutes is better.  Even then, just stir the goodness, cover the pan, and go away for another 10-15 minutes.  The onion and carrots take time to cook and all those big flavors need time to get comfy with each other.

Once the time has passed and you are certain everything is well done and loving each other as much as they can, simply shut it off and go do other needful things.  The hash is at a perfect 'hold' stage and is ready for that final frontier.

At this point, if the contestants are ready, I get out a small no-stick fry pan.  It goes on high heat, and a serving of hash is spooned in.  Spread it, and stare at it for a few moments.  Some people think the hot stove cooks it crispy, but we all know it's the staring that does it.

After a few minutes, turn the hash over and re-spread it.  By now there should be very little liquid left and a distinct sizzling happening.  That's perfect.  Ever minute or so turn the hash and re-spread it.  We are looking for lots and lots of crispy bits mixed in.

Once it's where you want it, slide it out into a wide bowl or plate, turn the heat to medium, toss a pat of butter in the pan, and break in one fresh egg.  Let it fry.  While it cooks, grind on some black pepper and a pinch of salt.  Eggs NEED seasoning.

When the white is cooked, the edges crisping, but the yolk still saucy, slide the egg on top of your hash.  Pinch some parsley on, and slip it into the hands of your adoring fan.  Or family.  Or your own place at the table.  Whatev, just eatem up!