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We have been excited for a few days since we found out that
H.B. Provisions Corned Beef Hash Recipe
Cooking the corned beef brisket takes the longest so bake it the day before. Follow instructions on package or from your butcher getting the brisket cooked just right.
Let it cool down and then take off all excess fat. There is often quite a bit of fat and it adds to the overall flavor so wait until it is cooked to remove it, it will come off very easily
One 3 lb. corned beef brisket (size will vary don’t worry about it your an alter the recipe accordingly)
5-6 Red Bliss potatoes medium size
1 Tablespoon chives (dried)
1 teaspoon onion power
1 teaspoon garlic power
¼ cup melted butter
After you have cooked the brisket and taken the fat off pull it apart into pieces or cut into chunks which ever you like.
Cut up the potatoes into small pieces and boil in water until they are almost soft. Place potatoes in a large bowl add in the corned beef pieces, chives, onion power, garlic power and butter.
Mix together with a large spoon (or you can use your hands)be sure it is well mixed together, if you need more butter to hold together you may add a bit more.
Next: in a flat pan or skillet place a scoop of the hash and cook until golden brown. Remember your just browning it since everything has been cooked already you are just finalizing it.
In a separate egg poaching pan boil water with a few drops of white vinegar cover pan until water is boiling. Drop in your eggs until whites are cooked. Be careful not to overcook.
Take cooked corned beef hash and put on a plate
Using a slotted spoon take your poached eggs out of pan and place on top of hash.
Have some nice multi grain bread for toast to finish up your plate and fully enjoy!
From our kitchen to yours,
Bonnie Clement and our HB Team