Corned Beef Hash

A simple breakfast hash is a great way to use up the last of the garden potatoes, while also allowing me to get my new toy out again: the cast iron frying pan.

I’m following this Cook’s Country recipe, although the tinned corned beef I’m using won’t be anything like proper US-style corned beef!

So it all starts with preparing the potatoes and microwaving them so they’re mostly cooked.

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Then it’s cast iron pan time, starting with bacon.

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Once the bacon fat has rendered out the onions go in to soften and brown.

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With onions cooked, and garlic and thyme quickly added, the potatoes, cream and hot sauce go in.

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This gets packed down and turned occasionally to get some colour.

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Then the corned beef gets mashed in.

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Top with eggs.

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And cover to cook the eggs.

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Five minutes later and the eggs are done.

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So it’s time to serve!

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Turns out the eggs were slightly over – soft but not runny. But it was still delicious, with nice kick form the hot sauce, and lots of lovely crispy bits from the pan!

Oh yeah… the pan, now I have to work out how to clean it without using detergent!

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