Thursday- Corned Beef Hash

Adapted from Cooking Light

Chef’s Notes: Do you have leftover corned beef in your freezer from St. Patrick’s Day? Oh? Well I guess that is just me. *Sigh* well just in case, this was really good. So good in fact, that I’ve made it twice now because I really like the way the eggs turn out (and I had the extra corned beef)! And both times the leeks turn into burnt pieces. This might sound crazy, but the burny flavor of the leeks really works for this. Don’t worry if you’re low on leftover frozen corned beef feel free to cook it just with the eggs. Or with leftover pork chops. I wouldn’t really go the ground meat/chicken route, but what do I know?! Go crazy!

Plan of Attack:

1. Cook all in ONE pan!

Ingredients for 2:

1 Tbsp olive oil

1 leek, sliced thinly

8 oz fingerling potatoes, diced (we used PURPLE ones!!)

2 garlic cloves, minced

1 tsp smoked paprika (MUST used smoked)

½ tsp salt & pepper

1 bunch Swiss chard, trimmed of red stems and roughly chopped

4-6 oz corned beef or ham, cubed

3 eggs

¼ C gruyere cheese (or swiss, or your choice), shredded

Instructions:

1. Heat a large skillet over medium heat and add olive oil
2. Add leeks, fingerling potatoes and garlic; sauté 12-14 minutes until potatoes are nicely browned and softened (don't freak out, the leeks will be REALLY done)
3. Add ¼ tsp salt, pepper and ½ tsp smoked paprika
4. Also add Swiss chard and corned beef (or ham); cook 4 minutes, stirring often
5. Use your spatula to make 3 spaces for the eggs. Break the eggs into the allotted spaces and season with salt, pepper and smoked paprika; cover and cook 3 minutes
6. Sprinkle mixture with cheese, cover and cook a final 1 ½ minutes
7. Enjoy!

SmithCale insists on showing you my mess, but on a happy side note you get to see my final sour dough bread product!