Corned Beef Hash
May not sound like the most appetizing, but I can guarantee it is delicious and is in fact a comfort dish of mine. This link will provide you with a simple recipe to follow for your own corned beef hash, which is best served with eggs on top—especially with over-medium/over-easy eggs so the yolk will melt over the hash. It is an exceptional dish that can be enjoyed in the morning or in the evening. Besides the link that provided the recipe, I usually just chop up 4 or 5 potatoes into bite size pieces, chop up one can of corned beef, as well as a medium sized onion. First I cook the onions in butter till they are translucent and not as bitter, then I add the potatoes, corned beef, a 1/4 cup of water or more, as well as a beef boullion cube, or two if I want more taste. From there, I place a lid on the skilly, and let the ingredients simmer on medium heat so that the steam will cook the potatoes, and all the flavors will mingle. This should be about 15 minutes. Be sure to stir occasionally so that the food doesn’t stick to the pan or burn. You may have to add a little be more water incase the potatoes haven’t cooked all the way. Once the potatoes are tender and soft, I remove the lid so any more water/moisture can cook off. While you wait for the moisture and excess water to evaporate you can fry up your eggs—any style is appropriate, but I prefer over-easy because I like to dip my toast in the yolk as well as mix it into the hash itself. This is a cheap, yet satisfying meal. It is especially great on a cold night.
