Season 2; Episode 13
Categories: Brunch, Main dish
|1⁄2||pound||corned beef brisket||shredded|
|2||medium||potatoes||scrubbed & shredded|
|2||teaspoons||fresh basil leaves||chiffonade|
|4||crimini mushrooms||broken in pieces|
|2||teaspoons||The Edge||or tri-mix|
Mix the first 11 ingredients (up to the butter) in a large bowl, tossing to coat with oil and distribute the ingredients evenly.
Heat a non-stick skillet over medium-high heat. Add 1 tablespoon of the butter to the pan. When it is sizzling, add a good sized tong-ful or handful of the veggie and meat mix to the pan. Spread it out into a thin layer and allow to brown on the bottom. Turn with a spatula and continue to cook until browned on the other side and cooked through, about 4 to 5 minutes.
Remove from the pan and keep warm. Repeat the above cooking cycle, melting 1 tablespoon of butter in the pan, adding the mixture and cooking, until all of the mix has been cooked.
Taste for seasoning and add more of the The Edge (tri-mix) as needed.
Plate the hash with a pair of fried eggs and some toast.
"What to have for breakfast the morning after St. Patty's Day!"
NOTES : This dish is also known as bachelor's hash, because it uses whatever is in the fridge. The basis is the corned beef and potatoes. After that, add whatever other veggies and seasonings you have available.
The quantities listed here will serve 4 to 5 people. The ratio of meat to potato should be about 1:2. Other ingredient amounts are flexible, depending on what is on hand.
Tri-mix is a mixture of salt, pepper and granulated garlic.