One of my favorite meals of the week could be possibly be whatever is served on a Sunday morning. Mornings, for the most part, that are full of laziness, and relaxation, as we slowly approach the idea of returning back to another stressful week at our jobs. But Sunday morning breakfast is something that my entire family loves. We can take our time making french toast, homemade pancakes, crepes, or my favorite, corned beef hash.
As I browsed through my refrigerator, I had a few leftovers that I knew that if I did not use them up that day, that I would probably be tossing out some really great food. I had leftover chili potatoes, and some carne asada. My immediate thought was to make hash.
If you have never made hash, it is basically meat, potatoes, onions, and peppers, and some spices, all cooked together, and served with eggs. I can’t say the rest of my family is a fan of hash, but that does not prevent me from making it on an occasional Sunday morning.
Feel free to try this with ham, corned beef, or roast beef, but be sure to include onions and potatoes.
- 2 tbsp canola oil
- Carne asada, chopped, approximately 1 cup
- 2 cups of cooked chili roasted potatoes
- 1/2 cup of onion, chopped
- 1 jalapeno pepper, seeds removed, chopped
- salt, to taste
- 1/2 tbsp butter
- Sunny side up egg, or egg over easy
Begin by heating a cast iron skillet (preferred) on medium heat. Add the oil, then toss in your onions, potatoes, jalapeno, and chopped carne asada. Mix well and continue to cook until you see a bit of browning on the potatoes and onions, approximately 6 minutes, or so. During this time, heat a small skillet, warming the butter, and cook your egg. I prefer my yolk to be running, so cooking it over easy or sunny side up is my preference when serving with hash.
Plate by serving some of the hash on a plate, sprinkling with a bit of salt, and topping with the egg. Break into the yolk, and let it run out into your hash. Enjoy.