After moving back from the US, corned beef hash has always been something I dreamed of but seldom made. It’s that perfect brunch food that you never get in Bangladesh, which is strange, considering it’s a very Bangali, (beef and alu bhaji) kinda dish as far as taste.
I had it on the menu back at The Farmer’s Market, and my chef perfected it until we started ordering it every day! But in fact, I’ve only made it once on my ownbefore this weekend. A couple of reasons for this – it seems quite complicated, and it’s unhealthy as hell.
But this weekend we took the plunge twice, so here’s the simplest, quickest recipe I was able to find.
Initially sautee the onions in the oil until they are translucent, about 2-3 minutes. Add the diced potatoes and continue to fry for another few minutes. Add the water, and reduce heat to simmer, and let them cook for about 10 minutes, until the potatoes are done. Let most of the water evaporate, and then add the corned beef. Usually at this point, its done in a minute, since the corned beef is already cooked, but I like to let it fry for another 5-7 minutes so that you get that crust on the corned beef.
Top with fried eggs and fresh parsley!
Note: A lot of recipes call for additional salt, but corned beef has a ton of salt – I found that I didn’t use any and it was STILL too salty! So go with your taste buds on this one. Don’t add any salt till after adding the corned beef.
- 2 tablespoons vegetable oil
- 2 medium onions, diced
- 340 gms potatoes, diced (about 2-3 medium potatoes)
- 1 can corned beef, 340 gms
- Salt and pepper to taste
- 3 eggs, fried sunny side up
- 2 tablespoons fresh parsley