I think we've already established here that I'm a glutton and a glutton for punishment, which I'm sure making Corned Beef Hash from scratch would certify any glutton for punishment qualifications.  However, in my defense, there are few things on a Sunday morning that are worth slingin' pots for more than homemade Corned Beef Hash, even if you have to start on Saturday.

  

 

Speaking of Saturday, the mister and I had quite an adventure.  We woke that morning expecting rain, but the weatherman was wrong and the skies were blue...so we scrapped our plans and headed north to Marysville, WA.  Marysville is known for two things, the Tulalip Casino and the Outlet Mall...both will drain your wallet.  Now before you get the wrong idea, the mister is not a gambler and neither am I...you could NOT pay me to sit at a machine, push buttons and go broke...well you could pay me, I'm not stupid.  The casino is like an alternate universe...there are no clocks, you're surrounded by pretty lights, beautiful art and swirling carpets that never end, and then there's the sounds of buzzers and bells mixed with a few swear words and grunts - it's like a fun house - lots of smoke and mirrors, but not so much fun.  We were both in shock at the number of senior citizens we saw slumped in front of slots...with their oxygen tanks near by...11 of them in our last count.  And I wasn't kidding about the smoke - it seemed like everyone in the place had a cigarette hanging out of their mouth...our eyes were bleeding from the smoke!  But we thoroughly enjoyed the people watching while we waited 20 minutes in line for the Buffet...the mister is a sucker for buffets and would have waited forever, all the mashed potatoes and bland food he could eat for only $12.00!  (Actually the food I ate was pretty good! But the mister just ate the bland stuff.)  They lost money on him - six plates in and he was still going strong...and then there was dessert!  We waddled back to our car then headed to the outlet mall to walk off our feast.

 

 

 

 

Homemade Corned Beef Hash is really easier than you think...especially if you buy the corned beef already cooked, from the deli.  But if you want to cook your own, you will have to do it the day before, it takes about 3 to 4 hours, boiled on a stove top, before it's done.  This is worth the time and trouble, it really is, I wouldn't lie about breakfast.  It's the perfect way to start a rainy Sunday morning...read the paper, watch a little football, enjoy a fabulous brunch, go to church, repent, pray for the Seahawks, and get back in time to watch the end of the game.  This is so filling you won't have to cook again until dinner!  And leftovers, if there are any, taste even better.

Crack a few eggs over the hash and let them cook then serve it up with a slice of toast or Sour Cream Pancakes (recipe coming soon.)  You won't have a better breakfast.  You might even feel like felling a few trees and wearing a flannel shirt...this would put a smile on any lumberjack's face, it's as hearty as they come and worthy of ringing the Dang Meter five times - it's dang, dang, dang, dang, dang good!

Homemade Corned Beef Hash - Adapted From Bon Appetit, May 2013, by Adam Perry Lang

You will need 2 1/2 (packed) cups of cooked corned beef.  If you are going to cook it yourself, purchase a 2 to 3 lb. corned beef roast, cook according to package directions, and cut into very small chunks or shred it, whichever you prefer.  (Corned beef is usually boiled in water, with a spice packet that comes with the roast.  A 2 to 3 lb. roast will take about 2 1/2 to 3 hours.  I cooked my roast the day before, then covered and refrigerated it overnight.  I had a few slices of roast left over after I chopped 2 1/2 cups for the hash - bonus!)

6 tablespoons butter (3/4 of a stick)

1 medium red onion, thinly sliced

6 cloves garlic, smashed

2 cups thinly sliced green cabbage

1 1/2 lb. Yukon Gold potatoes (about 4 large) washed, skins left on, chopped into a half-inch dice

1/2 teaspoon kosher salt, plus more for potatoes

1/2 teaspoon freshly ground black pepper, plus more for potatoes

1/2 teaspoon cayenne pepper

1/4 teaspoon garlic salt

Optional:  Flat leaf parsley for serving

Prepare potatoes.  Spread chopped potatoes onto a large rimmed baking sheet, season to taste with salt and pepper.  Roast in 400 degree oven for 15 to 20 minutes, until potatoes are fork tender.  While potatoes are roasting, prepare the remainder of hash.

Melt butter in a large heavy skillet over medium-high heat.  Add onion, garlic, and cabbage; cook, stirring occasionally, until onion and cabbage are golden brown and crisping at edges, 15 to 20 minutes.  Add roasted potatoes and cooked corned beef; cook, occasionally scraping up browned bits from bottom, until potatoes and corned beef are a bit crisp, about 5 to 7 minutes.  Using the back of a spoon, create 6 evenly spaced divots in hash.  Crack 1 egg into each divot.  (We only cooked 2 eggs.)  Cover skillet, reduce heat to medium-low, and cook until egg whites are just set, 7 to 10 minutes (eggs will continue to cook off the heat).  Top with parsley to serve, if desired.  Serves 6.