Corned beef hash. Oh how I miss it! And miss it I did until I had a light bulb moment (these are few and far between for me so they are very special moments).
Corned beef hash is a good example of when what you THINK you want from a food is not what you really want from a food. What I thought I wanted (and could not have) was those little bits of crispy fried potato. But that’s not what I wanted. When I thought about it, what I REALLY wanted was caramelized veggies with my salty corned beef. And here’s the thing. You can caramelize darn near any veggie and it can taste just as good as, if not better than, those potatoes.
So here’s how I made corned beef hash work.
Corned Beef Hash
1 cup yellow squash, diced large (and if you like, peeled)
1/2 an onion, finely diced
1 clove garlic, minced
4 oz. deli sliced corned beef, chopped up
Fresh ground black pepper
Get your frying pan or griddle very hot and then spray down with cooking spray.
While my pan is heating dice up the squash. By the time you're done, the pan will be nice and hot.
Lower the heat to medium and add squash and onions. Sautee until they are softened and then add garlic.
While all THAT is cooking, cut up the deli corned beef.
Once the veggies are done add the corned beef into the veggies.
Continue to sautee until meat is crispy and veggies are caramelized (onions will become golden and skins of squash, if left on, will brown).
And that’s it! Now, if you want to stop there, that’s great. You’ve got a tasty little meal there. If you want to take it to the next level, you can scramble in an egg or some Egg Beaters. For me, this equals the perfect breakfast!
Cook's Notes: This recipe is super simple. The corned beef has enough salt to season the whole thing. The garlic gives it that extra savory punch. And by sautéing most of the water out of veggies, they get nice and caramelized and explode with flavor.
Also tasty with a little chopped red or green bell pepper cooked along with the squash!
Corned beef hash is a good example of when what you THINK you want from a food is not what you really want from a food. What I thought I wanted (and could not have) was those little bits of crispy fried potato. But that’s not what I wanted. When I thought about it, what I REALLY wanted was caramelized veggies with my salty corned beef. And here’s the thing. You can caramelize darn near any veggie and it can taste just as good as, if not better than, those potatoes.
So here’s how I made corned beef hash work.
Corned Beef Hash
1 cup yellow squash, diced large (and if you like, peeled)
1/2 an onion, finely diced
1 clove garlic, minced
4 oz. deli sliced corned beef, chopped up
Fresh ground black pepper
Get your frying pan or griddle very hot and then spray down with cooking spray.
While my pan is heating dice up the squash. By the time you're done, the pan will be nice and hot.
Lower the heat to medium and add squash and onions. Sautee until they are softened and then add garlic.
While all THAT is cooking, cut up the deli corned beef.
Once the veggies are done add the corned beef into the veggies.
Continue to sautee until meat is crispy and veggies are caramelized (onions will become golden and skins of squash, if left on, will brown).
And that’s it! Now, if you want to stop there, that’s great. You’ve got a tasty little meal there. If you want to take it to the next level, you can scramble in an egg or some Egg Beaters. For me, this equals the perfect breakfast!
Cook's Notes: This recipe is super simple. The corned beef has enough salt to season the whole thing. The garlic gives it that extra savory punch. And by sautéing most of the water out of veggies, they get nice and caramelized and explode with flavor.
Also tasty with a little chopped red or green bell pepper cooked along with the squash!
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