Last summer when we went on our Disney Cruise to Alaska, we left from Vancouver. We stayed in a lovely hotel not far from the docks. Near-by was an urban grocery store that also had a small cafe. And since our hotel’s breakfast was very expensive, we ate there each of the three days we were in the city. Two out of three mornings, my husband and I had their corned beef hash. It was A-MAZ-ING. Not only was it deli style corned beef with deep fried hash browns, but it also included onions and zucchini! Yes, zucchini. So when we got home, I immediately set about the replicated it with this Farm Stand Corned Beef Hash. (It only took me a year to get it up here on the website! HaHa!)
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Farm Stand Corned Beef Hash
So unlike the canned stuff, Farm Stand Corned Beef Hash starts with deli style corned beef or left over corned beef (but let’s be real, how often do you actually have leftovers when you make a corned beef brisket?) Ask the deli counter to cut it kind of thick. Then dice it into smaller piece. They don’t have to be uniform. You could even tear them if it is easier.
Preparation
Prepare the vegetables, quarter a medium sweet onion and then slice the quarters. Heat the oil of your choice in a heavy bottom skillet (like cast iron—we love this one) and begin cooking the onions down.
Dice 2-3 potatoes. The potatoes will do better if they are precooked, so toss them in oil and throw them in the air fryer for 5-7 minutes at around 400 (We LOVE this model). Or put them in a microwave safe bowl and cover with plastic wrap and microwave for about 5 minutes. Old school on the stove in boiling water works too.
While the other vegetables are cooking, cut a medium zucchini into quarters and then chunky slices.
Add the zucchini, potatoes and corned beef to the onions. Season to taste with salt and pepper and cook until the zucchini is done to your liking. We like it a little al dente.
Serve
About the time I add the corned beef, I start to prepare my eggs.
My secret to (mostly) perfect yolky fried eggs: a beautiful ceramic lined frying pan, a little olive oil spray, a cover (ours did not come with a cover so I just use one that fits) and a timer. I heat the pan on medium heat with oil spray. When the pan is hot, I crack two eggs. Then I cover them and set the timer for 3 minutes.
This is usually perfect, although all sorts of things can impact the perfection of eggs, so it does help to look at them when you get to the 2.5 minutes point. They might be done or they might need a whole additional minute. Eggs are funny that way!
I hope that you enjoy this Farm Stand Corned Beef as much as we do. If you love alternative breakfast hash, check out Butternut Squash Prosciutto Hash or our Whatch’ Got Omelette Recipes.
Farm Stand Corned Beef Hash
Equipment
- air fryer (optional)
- cast iron skillet
Ingredients
- 2 tablespoons olive oil divided
- 1 medium sweet onion
- 1 medium zucchini
- 2-3 potatoes diced
- 2-3 slices deli corned beef, sliced thick about 1/3 pound
Instructions
- Heat 1 tablespoon oil in a heavy bottom skillet, like cast iron.
- Slice onions into quarter rings. Add to heated oil. Cook until softened, 5-10 minutes
- Dice the potatoes. Precook in the air fryer (toss in 1 tablespoon of oil; 5-7 minutes at 400) or in the microwave (5 in minutes in a covered microwave safe dish) or on the stove top (boil in salted water until fork tender, 10-15 minutes).
- Quarter and chunk zucchini.
- Cut or tear deli corned beef into bite sized pieces.
- Add potatoes, zucchini, and corned beef to the skillet. Add salt and pepper to taste. Cook until zucchini is done to your liking. We prefer it a little al dente.
