corned beef hash
INGREDIENTS
3 Tablespoon butter
1 Tablespoon vegetable oil
4 Cup Potatoes, cubed and cooked
To Taste salt and pepper
1 Large onion, diced
1 Whole Poblano Pepper, seeded and diced
1 Clove garlic, minced
3 Cup Cooked Corned Beef, chopped
4 Tablespoon Cream or Beef Stock
2 Teaspoon Worcestershire sauce
1 Teaspoon mustard
1 1/2 Teaspoon hot sauce
2 Tablespoon chopped flat-leaf parsley
4 Whole Fried or Poached Egg
PREPARATION
Steps
1
Set the temperature of your Z Grill to 375 F and preheat, lid closed, for 10 to 15 minutes.
2
Melt the butter and oil together in a large well-seasoned cast iron skillet or nonstick skillet with an oven-proof handle over medium-high heat. Add the potatoes in a single layer.
3
Season with salt and pepper. Fry the potatoes, turning with a spatula as needed, until they are golden brown.
4
Add the onion and poblano pepper and cook for 3 minutes. Add the garlic and cook for an additional minute. (You can add another tablespoon of butter if the mixture seems dry.)
5
Tip the potato-onion mixture into a large mixing bowl. Do not clean out the skillet. Stir in the corned beef, cream, Worcestershire sauce, hot sauce, and mustard.
6
Taste for seasoning, adding more hot sauce, mustard, or salt and pepper as needed.
7
Pack the hash into the skillet, compressing it with the back of a large spoon or spatula.
8
Put the skillet on the grill grate and cook until the bottom of the hash is crusty and nicely browned, 25 to 30 minutes.
9
Sprinkle with the parsley and arrange the eggs on top before serving with additional hot sauce.