Saturday, November 9, 2013

Corned Beef Hash

Life is still quite good for me. For one, my girlfriend and I just celebrated our one-year anniversary, a first in my life. Since I last updated my blog I saw the Cure and Depeche Mode at ACL music festival, saw the Book of Mormon, John Oliver live, a play that an old and excellent friend directed in Houston, a couple UT football games, rocked some assignments, cooked some good meals, and ran the first couple 5 mile runs of my half marathon training. I'll be running that race in February. I brewed an IPA and a Coffee Porter (though I haven't added the Coffee yet). It's been good. It's always good.

I have brief moments of sadness and things bring me down from time to time, but when I have time to put it on paper, more often than not I'm feeling alright. I feel really good right now. The other day I was in the mood for Corned Beef Hash, so I made some- no canned stuff for me this time! Next I'm going to Corn my own Beef, but I'm not there yet! It's a little bit of effort, but it's really good. Really. I found the recipe at http://www.epicurious.com/recipes/food/views/Corned-Beef-Hash-102822, though I tweaked a couple very (very) minor things.

Corned Beef Hash


1 Russet Potato
1 lb. Cooked Corned Beef
0.5 Large Onion
0.5 Yellow Bell Pepper
2 tbsp. Butter
0.25 c. Heavy Cream
2 tbsp. Chopped Cilantro

Cut the Potato into quarter-inch chunks and boil for about 3 minutes. Chop the Onion and Bell Pepper and saute for about 5 minutes in Butter. Add the Potato and saute for another 5 minutes. Cut the Corned Beef (which I bought from the deli department at Central Market as one chunk- not sliced or anything) into large chunks- maybe a half inch or so- and then slightly pulverize in a food processor. Stir in Corned Beef and cook until mixture is browned. Salt and Pepper to taste. Then add the Cream and Cilantro and cook some more.


This was really good, but it's just as good the next day and the day after that! Above is a Breakfast Sandwich that I made the next day and loved! If you want your Egg to look like mine, Butter a small ramekin, mix the Egg with a dab of Milk, Salt and Pepper, and microwave for 40 seconds. It'll pop right out and be delicious!