St. Patrick’s Day is coming up very soon. What’s more traditional than eating corned beef on St. Patrick's Day? Or, what about corn beef hash? Following is my recipe for this tasty dish. It’s easy, delicious, and you can freeze it for future meals. I have dedicated this video to the memory of my friend Dennis Michael Patrick Hogerty, a great and genuine Irishman. Enjoy!
Recipe
Corned beef hash recipe (for four people)
· Six large potatoes
· One large can of chunky corn beef (Ox and Palm is the best)
· Sunflower oil
· Salt and pepper
· Smoked paprika
· One chopped red pepper
· One chopped green pepper
· One chopped yellow onion
· One bunch of chopped green onions
· 1 tablespoon chopped garlic
Directions
Steam and peel the potatoes and refrigerate them for approximately 24 hours. Slice the potatoes and place them on a griddle heated to 350° with sunflower oil. Add the green pepper, red pepper, yellow onion, green onions, garlic, and corned beef and grill until it begins to get crispy. Add salt and pepper and smoked paprika. After about six minutes flip the potatoes (do not stir) and grill them until they are crispy. Mix everything together and flip two or three times until the hash has reached the consistency you prefer. I personally like extra crispy. Put on a plate and add eggs (preferably sunny side up) the way you like them. You can freeze any leftovers and warm them up in a skillet and they will be just wonderful. Bon appétit!