| Hash ... Just Hash
400 gr (1 lb) tinned corned beef (or same amount of
freshly cooked roast beef) This is an American dish that's a tasty breakfast or lunch dish. It's also a great way to use up leftover roast beef or even bits of steak from a previous evening's dinner. Peel and dice the potatoes. Par boil the potatoes; just two minutes at a rolling boil should suffice. Drain and remove from heat. Chop the corned or roast beef into small diced bits. The usual salty corned beef is excellent for this dish as it is a bit sharp and tasty. Salt or pepper roast beef to taste. The onion, pepper and garlic should be similarly chopped into small bits. In a very hot and oiled fry pan put the meat and stir it occasionally. Sizzling it on the bottom will add to the tastiness of the final product. When the meat is hot add the onions and garlic, stirring frequently. Finally, add the potatoes and continue to turn over the entire mix over high heat. Don't let it burn. For the eggs. While working with the above mixture bring a saucepan of salted water to the rolling boil. Break the number of eggs you want to serve into the water without rupturing the yolks. Meanwhile, serve the hash onto plates. Place an egg on top of each serving of hash. Ketchup adds greatly, depending on your personal palate. (Instead of poaching the eggs, feel free to fry and burn the them on the bottom if you're Irish, as seems to be the custom.) This should serve four, depending on how hungry or hungover the crew is. Adjust ingredients for additional servings.
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