Comfort Food Breakfast

[Caveman_Nick]

Yes, I am lamenting the Pats loss this AM, but in order to console myself I am in the middle of making a corned beef hash.

 

 

1 LB brisket

5 cloves of garlic (or more. or less. How much do you like carmelized garlic?)

bunch of scallions

1 head Belgian Endive (I can't get past the whole cabbage thing)

Potatoes cut into small pieces (I am using a mix of baby yukon gold and baby purple potatoes...mostly for fun. Use whatever potatoes you like)

olive oil

butter

3 eggs per person

Dark rye bread.

 

1 cast iron skillet

1 crock pot

1 oven safe serving dish for the hash

 

Last night I threw the brisket into the crock pot. This morning it was ready to go.

 

Easy stuff. Preheat the oven to 'warm'. Fry the potatoes in the skillet in olive oil. Not too much oil mind you, just enough to coat the potatoes and keep tha pan oiled. I do this over medium heat for slower, more even cooking of the potatoes and less attention I have to pay directly on the skillet. While the potatoes are cooking (stir them every yea so often please), chop up the scallions, garlic, and endive. Also, slice the corned beef into 1-1.5" slices accross the grain, and then into pieces along the direction of the grain. When the potatoes are done (crispy brown), add the garlic and scallions and cook them some more. Stir more regularly now. As long as you keep stirring the potatoes you won't overcook. They will just get a little crispier. Also, add 2 TBS of butter now. It's a flavor thing, and will give the garlic and scallions a little more grease to cook up in.

 

When the garlic starts to carmelize, add the endive, and then crumble the corned beef pieces over the skillett. Think 1-1.5 inch strings of corned beef. You don't have to be too diligent about it. It's hash. Strings, chunks, whatever. Stir the contents and let them sit. Stir every 2-3 minutes in an effort to evenly get some crisping into the corned beef. When you have achieved your own personal desired level of crispiness, you are done. You can increase the heat in the skillet for this part if you want, just be careful with not burning the meat.

 

Put the hash in a bowl and stuff it in the oven while you cook the eggs and toast the Dark Rye bread. Use real butter, or be labeled a fag. Personally I prefer the eggs over easy, because the yolk mixed up nicely with the hash, but that's up to you. When the eggs and toast are ready, pull out the hash and serve

 

I feel better now! And it was Daaaaaaamn good!!