Father’s Corned Beef Hash

Ingredients:

6-8oz Mushrooms, any variety work well, we used white button.

1 lb Potatoes, could be red, white, purple or a combination of all three.

1 Shallot

1 tsp fresh Rosemary

1/2 inch thick slice of Corned Beef (1/2 - 1lb total)

Coconut Oil (or other heat stable oil like avocado, butter, ghee, lard, tallow)

Salt & Pepper to taste

Chop Mushrooms, Red Potatoes into tiny pieces

Finely Dice Shallots

Cut Corned Beef into 1/4 inch cubes

Heat 1 tbsp oil over medium-high heat in cast iron or other large skillet. Saute shallots until translucent and tender (about 3 mins).
Add mushrooms and saute with onions until they release their liquid, 3-4 minutes. Remove mushrooms and onions from pan.
Return pan to heat and add another tbsp oil. Add potatoes to pan and saute for 5 minutes turning frequently. Season with salt, pepper and fresh rosemary.
Move potatos over in pan to make room for the corned beed. Add Corned beed pieces and stir to fully incorporate. Continue cooking until potatoes are tender and begining to brown. Optional too add 1-2 tbsp butter to increase richness.
Add stir mushrooms back to the pan and cook for about 3 minutes to get all the ingredients dancing happily together.
Taste Test - more salt or pepper? more butter? more rosemary? It’s your meal, you decide.

We made this hash for father day and served it with over easy eggs and a drizzle of hot sauce.

Makes an excellent breakfast or lunch addition. Best reheated in glassware in an 305 oven for 10 minutes.