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Corned Beef Hash




Difficulty:Moderate
Prep Time:20 Minutes
Cook Time:1 Hours
Serves:4

Nutritional Information

This recipe features a Dizzy Pig rub called Red Eye Express, a coffee rub; making it perfect for breakfast.

Ingredients

  • 1 pound russet potatoes, peeled and cut into 1/4-inch dice
  • 1 pound corned beef
  • mustard, as desired
  • Dizzy Pig Red Eye Express Rub, as desired
  • hickory wood, for smoking if desired
  • 1 cup chopped onion
  • 1 large red bell pepper, cut into 1/4-inch pieces
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • 1 tablespoon chopped fresh flat-leaf parsley

Directions

  • 1. Evenly coat the beef with the mustard and the rub. Wrap with plastic wrap and chill overnight. Preheat the EGG to 225º F using indirect heat. Smoke for about 1 hour per pound, until an internal temperature reaches 185º F. Let the meat rest until cool enough to handle. Once cool enough, shred the meat and set aside.
  • 2. Preheat EGG t0 450º using indirect heat and a preheated cast iron skillet. Cook the potatoes first until they begin to brown. Add the onions and cook until slightly caramelized. Add the peppers and cook until they are fork tender. Add the meat and season with salt and pepper. Cook until the cream is absorbed and the meat is hot.
  • 3. Make 4 holes in hash and break 1 egg into each. Cook, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper. Sprinkle hash with parsley and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828