To deconstruct our original Corned Beef Hash we first need to define the individual ingredients. We have Corned Beef, potatoes, onion and red pepper topped with a poached egg. What we need to do next is to decide how to prepare each individual ingredient in order to make them stand out but complement each other when they are combined together. Let us start with garlic pureed potatoes, tender corned beef, cooked onions and peppers with a soft boiled egg done as a tea egg.
1 pound tender cooked corned beef
4 large eggs
1/2 medium onion
2 russet potatoes
1/2 sweet red pepper
1/2 poblano pepper
fresh parsley for garnish
1 Tbsp. chicken base (I like better then bouillon chicken base) (optional)
4 oz. butter
1/2-1 cup milk
3-6 Tbsp. oil
salt and pepper to taste
Soft boil the eggs by adding 4 eggs to already boiling water for 5 minutes. After removing the eggs place them in ice water to stop the cooking. After cooling dry the eggs and lightly crack the shells with the back of a spoon all over. Place the eggs into a container and top with beet juice for 1 day. Heat for 30 seconds in simmering water then peel the shells before serving.
Cook the corned beef until tender, let cool and dice some into 1/2 inch cubes plus make 12 slices. Slice the onion and peppers into same size strips.
Peel the potatoes and cut into large chunks. Put the potatoes into pan with cold water and bring to a simmer. Cook until tender then drain. Mash or rice the potatoes then stir in the butter and milk with a whisk. If you want add the chicken base. Season with salt and pepper. If you have added the chicken base be sure to taste before you add any more salt. If the mashed potatoes are too stiff whisk in more milk until you get a pancake batter consistency. Keep warm.
In a hot skillet add some oil and cook the onion and peppers until softened. Brown the slices and cubes of corned beef and reserve.
To assemble start with a large dollop of mashed potato. Draw a spoon though the center then add the slices of corned beef, the onions and peppers and finally the cubes of corned beef. Add the soft boiled egg. Accent with leaves of parsley and repeat for the other 3 plates. Serves 4.
Past Posts (click to select)
This work is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
How does a good chef think? What is the creative process a
chef uses to come up with new and exciting dishes? What do I need to know to enable that creative process? These are the questions I want to explore in this series of articles. As a chef and an avid cookbook collector I am drawn towards
ideas and techniques of cooking rather than just a collection of recipes. I believe to grow as a chef, I need to continually learn and hone new techniques along with perfecting each technique I use every day. Whenever I go to a restaurant, whether fine dining, neighborhood pub, avant garde, or even fast food, I continually ask myself how can I do this better, what works and more important, what doesn’t? Feel free to send me comments, ask questions. Together, we can explore and make creative cuisine.
Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.