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Hi and we're back here again at the Institue for the Culinary Arts. We got one more little thing to show you.
Remember all those little
kind of crumble and stuff that you get when slicing the corned beef.
It's just happened to be that we have a little bit and we got a little bit of potatos to.
So we just might as well make a little corned beef hash out
of it
So we just take our potatoes and just kinda
just kinda dice and pretty course like that.
and then I got a little bit of onion diced up also got an egg and got some salt thats all you need like super easy.
so we just start out with our
onions
the hot pan deliver with a little bit of vegetable oil
add a couple of lumps of butter.
when seasoning this you want to be a little bit careful because the corn beef careful twist that the corn beef will
have a little bit of salt to it already.
But the onions and potatoes can
give a little bit of sprinkle and it doesn't hurt.
Add a ittle bit of butter.
Little bit of pepper on there.
And you just want to kinda give this
quick little sauté.
Just nice and hot pan.
You can add our
potatoes in there
then you just want to
get a little bit of color on those real quick.
So you just want to season
every steps to season the onions, potatoes. ...
just nice and hot pan
and uh... if you got peppers you can add that to if you got scallions parsley like
there is no rules and regulations on how to make a hash.
Hash is hash because it contains whatever you have in the cooler
like if you got some leftover refried beans or something add that in there.
Like you can make whatever and make whatever and call it your own. it will work just fine.
So just going to get
a little color on those puppies.
You can
add our corned beef in there just a little sprinkle dinkle.
And we gonna just let that just kinda sizzle and fry for a little bit.
Over on the side here I got the cutest little cast iron you've ever seen probably.
Nice and hot, we just gonna do a little fried egg on top.
So little bit of butter, already got a cracked egg here.
oregon and cracked that year
Just add in a
butter
it will sizzle pretty good.
Pop the egg in.
Gonna give it a little bit of salt and pepper on top.
And we're gonna just kinda let the white set up a little bit then your just going to give it a flip.
Just so it's just kinda nice and fried.
OK this is the tricky part if you don't want to flip it, use a spatula use a spoon
whatever you feel comfortable with
because this is a good amount of fat in there and the chance that it
might splatter and
and make a little burning mess is fairly high.
But I've already done that about
five hundred times so I'm just gonna go for it.
Right there....
an our hash its just nice and ready.
Just gonna
put that
in the middle of
our plate right here.
This is not
like this is the morning after saint patty's so your little
feeling a little groggy not feeling on top of the world
after this you'll feel on top of the world again.
Like it's just salty rich delicious
heavy,
fatty,
all that is good in this world.
And just
sneak our egg right on top.
And that's all she wrote.
Like it's
the easiest two minute meal ever
and it's delicious.
So that's all we have for you guy's today but kinda keep tuned for new episodes
check out all this recipes on the website and hope to see you again soon
him