Irish Hangover
Season 2; Episode 13

Categories: Brunch, Main dish
Printer Friendly

Yield Information
Number of Portions: 4
Quantity Unit Ingredient
12 pound corned beef brisket shredded
2 medium potatoes scrubbed & shredded
2 teaspoons garlic minced
14 cup red onion minced
14 cup carrot shredded
2 teaspoons fresh basil leaves chiffonade
1 teaspoon parsley minced
4   crimini mushrooms broken in pieces
14 cup bell pepper diced
2 teaspoons The Edge or tri-mix
2 tablespoons olive oil  
    butter for sauteeing
8 large eggs fried
8 slices bread toasted

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. 

Description:
"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.