Oh one of my favourite brunches when I was in California was Corned Beef Hash. You know, with the crispy potatoes and caramelised onions. Topped with a poached egg. Awesome!
I have tried to make that at home, but being the impatient cook I am, I never managed to get it crispy enough.
This recipe is no different. I mean, it wasn’t crispy either. But then again, it didn’t have potatoes – I used broccoli and cauliflower instead. And you know what, it was pretty tasty anyway. Could have done with some bacon though. Everything tastes better with bacon.
- Tin of corned beef
- 1 head of broccoli
- couple of handfuls of cauliflower (I used frozen cauliflower – you could use, maybe half a fresh one if you have it
- 1 chopped onion
- sea salt
- Cook the broccoli and cauliflower in boiling water until almost mushy. Or steam it. Steaming is probably better.
- Meanwhile, slowly cook the chopped onion in a skillet with olive oil (or butter).
- Drain the veg well, then add to the skillet.
- Cook for about 10 minutes, longer if you can manage it.
- Chop up the corned beef into chunks and toss that in.
- Season with salt and pepper and see how long you can wait until you just want to eat. Or wait until it’s crispy.
- Other ideas: add some cooked bacon. Or, if you like cheese, shred some cheese on top and place under the grill until bubbling.
- Who needs potatoes, eh?