Midwest Corned Beef & Egg Hash on Rye

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, midwest corned beef & egg hash on rye. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cooking Corned Beef on the Stovetop Place brined brisket and spices then add broth/water. You can add veggies during the last hour of cooking so they don't turn to mush. Grobbel's is America's Oldest Corned Beef Specialist and we are dedicated to providing the highest quality whole muscle processed meats to our customers. Our recipe for quality and value is simple.

Midwest Corned Beef & Egg Hash on Rye is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Midwest Corned Beef & Egg Hash on Rye is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have midwest corned beef & egg hash on rye using 16 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Midwest Corned Beef & Egg Hash on Rye:
  1. Prepare 1⁄2 lb corned beef
  2. Make ready 1⁄3 C shredded swiss cheese
  3. Take 1⁄3 C shredded cheddar cheese
  4. Make ready 1⁄3 C shredded smoked gouda cheese
  5. Make ready 2 heaping T clarified butter
  6. Take 1 C shredded Russet potato
  7. Prepare 1⁄2 small yellow onion; medium dice
  8. Prepare 1⁄4 C sweet corn
  9. Make ready 1 t fresh rosemary; minced
  10. Prepare 1⁄2 red bell pepper; medium dice
  11. Prepare 1 clove garlic; minced
  12. Make ready 4 eggs
  13. Take 1 T sour cream
  14. Get 1 T milk
  15. Make ready 8 slices rye bread; toasted
  16. Get as needed kosher salt & black pepper;

Place the brined corned beef in a large pot or Dutch oven along with the liquid and spices that accompanied it in the package. Pour in enough water to cover the beef, then bring the water to a boil on the stovetop. Reduce the heat to a simmer, and cover the pot. A three-pound corned beef could take three hours or more to become perfectly tender.

Steps to make Midwest Corned Beef & Egg Hash on Rye:
  1. Heat a large saute pan. Add 1 heaping T of clarified butter. Alternatively, use a flat top griddle.
  2. Squeeze all water out of shredded potatoes. Place in a mixing bowl. Add onion, bell pepper, rosemary, and a large pinch of salt and pepper. Mix to combine.
  3. Add potato mixture to pan. Spread out as much as possible to increase surface area and therefore decrease cooking time. Cook over medium-high heat for approximately 3-4 minutes, or until one side of potatoes are golden brown and crispy. Add more butter or decrease heat if necessary.
  4. Flip potatoes. Add another heaping T of clarified butter. Cook 2-3 minutes, or until potatoes are almost caramelized. Using the side of metal spatula, cut the potatoes in the pan.
  5. Add corned beef and saute 1-2 minutes or until thoroughly heated. Add garlic and corn during last 30 seconds. Add more clarified butter if necessary.
  6. Whisk eggs, sour cream, and milk together until smooth. Add a pinch of salt and pepper.
  7. Spread potato mixture out in pan. Pour eggs atop. Sprinkle cheeses.
  8. Bake at 375° for approximately 8 minutes or until eggs are no longer liquid.
  9. Assemble sandwich. Serve.
  10. Variations; Parsley, sage, coriander, roasted poblano/garlic/tomatoes, cucumber, white pepper, mustard, mushrooms, sauerkraut, caramelized onions, caraway, carrots, smoked-corned beef, shallots, jalapeños, habanero, celery, bacon, ham, celery seed, fennel, fennel seed, beef stock, demi glace, grilled corn, gruyere, spinach, arugula, parmesean, romano, paprika, smoked paprika, applewood seasoning, dried ranch seasoning, pork belly, roasted bell peppers, vinegar, avocado, chives, scallions, ginger, honey, thyme, basil, oregano, zucchini, asparagus, mint, tamarind, maple, lemon zest, sourdough, foccacia, roasted garlic baguette, onion roll, Italian loaves, aioli, fried eggs, pancetta, prosciutto, apple cider, curry powder, apple cider vinegar, peppercorn melange,

Reduce the heat to a simmer, and cover the pot. A three-pound corned beef could take three hours or more to become perfectly tender. Place the brisket in the center of a roasting pan. Arrange the potatoes and carrots around the sides. Place the onion and garlic on top of the roast, and season with salt and pepper.

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