Recipe & Photos courtesy of Sean Coonce, Pastured Kitchen
Our thanks to Sean Coonce from Pastured Kitchen for sharing this tasty Corned Beef Hash recipe. This is a timely recipe with St. Patrick’s Day right around the corner.
Unless you’re feeding a crowd, a roast will usually make two or 3 meals. In this case, a Corned Beef Brisket makes splendid leftover hash for cleaning out the fridge. The bonus…it’s great for breakfast, lunch or dinner.
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
- ½ lb corned beef, cut into ½ inch cubes
- 1 large sweet potato, cubed
- 1 red bell pepper, diced
- 1 shallot, diced
- 3 cloves garlic, diced
- 4 sprigs fresh thyme leaves
- pinch red pepper flakes
- 2 tbs ghee
- 2 eggs
Photo courtesy of Sean Coonce | Pastured Kitchen
- Place eggs still in their shell in a SousVide Supreme preheated to 167°F (75°C). Cook for 10-12 minutes. This will cook the egg through and set the whites while keeping the yolks runny.
- Remove eggs from SousVide and add each egg on top of a plate of hash. Season top of egg with smoked paprika and thyme leaves.
Note: if you don’t have a Sous Vide, follow these easy instructions to poach your egg.
Corned Beef Hash
- Melt ghee in a large cast iron skillet over medium heat
- Add sweet potato and cook until browned on all sides, about 10 minutes
- Add garlic, shallot, and bell pepper to skillet and cook until tender
- Turn heat off and fold in corned beef, thyme leaves and red pepper flakes. You don’t want to overcook the corned beef or it will fall apart.
- Let hash warm throughout then serve with a poached egg on top.
See Sean’s original recipe and more at his site Pastured Kitchen.
Meet The Chef
Sean Coonce has battled epilepsy since childhood. While on a Paleo diet, Sean has reduced dependence on medications for managing symptoms. He’s been able to thrive using food as medicine. For more recipes and cooking tips, visit Sean’s website, Pastured Kitchen.