Saturday, April 9, 2011
Corned Beef Hash
This is probably good for 3 people, so you can adjust more or less of things depending on how many you're trying to serve. Here's what you'll need:
tomatoes (canned or fresh)
a little cooking oil
For starters, I peeled about 9 cloves of garlic. I know that sounds like a lot, but as they simmer in the oil, they get soft and sweet. Once the cloves are peeled, dice them and put them in a large skillet with a large dollup (3-4 tbs) of oil. Dice one or two onions and throw it in with the garlic. Leave the skillet uncovered and just let them simmer together for a while, until they become really fragrant (maybe 5 minutes.)
Next, dice two large red potatoes and add them to the skillet along with some diced tomatoes. I actually used a can of "Mexican stewed tomatoes" because I didn't have any fresh tomatoes, and this turned out great. So if you're using fresh tomatoes, I'd recommend adding a little bit of cumin and chili powder and maybe some red pepper--and maybe a little water (1/4 cup or so). The canned tomatoes would have a bit more liquid in them than the fresh ones. Let these simmer together, covered, about 10-15 minutes, until the potatoes are pretty soft. Stir it occasionally, but don't worry if it starts to look a little on the dry side, the meat will add some liquid.
Chop/shred the amount of corned beef that you want to add, and add that to the skillet. Let it all simmer together another 5-7 minutes, stirring occasionally... and then enjoy!