3 Corned Beef Hash

Ready for St. Patrick's Day?  I've learned over time that this is a holiday some people love to go all out for, and some people just wear their green shirt.  I'm still not sure where I fit on that spectrum.  In college, St. Patty's day was an excuse to go out and have fun, i.e. drink green beer.

This year I thought I'd try an Irish recipe.  As part of the Foodbuzz Tastemaker's program, I was selected to sample some Alexia Food products.  (I'm already a huge fan of their garlic bread...seriously amazing.)  While perusing the options...Mushroom bites, Onion rings, Sweet Potato Fries... I realized their Harvest Saute would be perfect for a Corned Beef Hash!

The secret to a good hash is to make it crispy.  Super crispy.  The Harvest Saute comes with a pack of Olive oil + Herb mix.  This gets the job done in no time.

I also wanted this meal to be quick, something you can whip up fast after work during the week.  So instead of making a Corned Beef Brisket (yawn - 3 hours later) I just picked up some Corned Beef from the deli.  The thinness also helps it get really crunchy.

While this cooks, you can smell all of the spices in the Corned Beef.  Your kitchen will smell so savory.

Set aside the Corned Beef and make way for the veggies.

The red skin potatoes, green beans, carrots and onions tasted so fresh and paired with the Sage + Olive oil perfectly.

The veggies cook in 12 minutes.  That's it, seriously.  Dinner will be done in less than 30 minutes.  

Serve with a fried egg and some Sriracha Ketchup (totally not Irish I know) and your Irish dinner is ready to go!  Some Guinness wouldn't hurt either...

Check out Alexia on Facebook, where you can help Reinvent a Classic and vote for a new gourmet French Fry flavor.  

Recipe:

Serves 2-3 people

1 bag of Alexia Harvest Saute 

1/2 pound of Corned Beef (Boar's Head brand)

Egg (1 per person)

Ketchup

Sriracha

1.  Remove the Oil pouch from the Harvest Saute bag and thaw in hot water.

2.  Chop the Corned Beef into bite size pieces.

3.  Over high heat, brown the Corned Beef for 8-10 minutes.  Let it sit untouched in order to brown, don't mess with it too much.  It won't be super crispy at the end of this cooking, that's okay.  And set aside.

4.  Turn off the heat.  In the same hot pan, add your oil pouch, it will sizzle and pop at first.  Now turn the heat on to medium.

5.  Add the frozen veggies.  Cook 5-7 minutes until starting to thaw and brown.

6.  Add the Corned Beef back into the pan.  Now it's going to get crispier!  When the potatoes are thawed, cut the larger pieces down into bite sized pieces.

7.  Cook 8-10 minutes more, or until all veggies are thawed and browned.  You want the Corned beef to have a good crunch as well.

8.  In a separate skillet, use butter or cooking spray whatever you prefer, heat to medium and cook your egg.

9.  In a tablespoon of ketchup at 1-2 drops of sriracha and stir.  Be careful, it's spicy!


Enjoy!





**This post was sponsored by Alexia, they provided coupons for free products, a so-cute apron, and a Calphalon oven mitt.  However, the opinions and thoughts are my own.  If I didn't like it, I would tell you.  Roger that. **