This is the second post in a series following the recipe from Martha Stewart Living by Lucinda Scala Quinn for Uncorned Beef.
The morning after your first uncorned beef meal you can plan on utilizing the leftovers in hash. It’ll quickly become the favorite breakfast meal in your household – you’re gonna love it.
Chop up onions and potatoes in small cubes between 1/4 and 1/2 inch square. Do the same with your corned beef. Make sure you save plenty for your reuben sandwiches if you plan on doing that too. We’ll be posting about that in the third installment of this series.
Start the onions cooking on medium heat in some melted butter or olive oil. Once they are translucent, add the potato cubes. I cook them for 30-45 minutes until they are golden brown on all sides. I made the huge mistake of throwing in the beef at this time too. The beef is already cooked, though, and the potatoes will take a while. I painstakingly removed each and every morsel of beef because I was absolutely not going to ruin this recipe and start over. To get to this point again, we’d have to make another entire uncorned beef!
In a separate bowl whisk together a few eggs. Five or so minutes before you think the potatoes are done, throw in the beef and dump in the eggs.
Stir it around about once a minute or so until the eggs are done.
I serve mine with some spicy sauce like Sriracha or Franks Red Hot. Courtney would rather pass on the hot sauce, though. Either way, this is a great breakfast. Now you’ll be ready for several hours of chopping firewood.