Corned Beef Hash with Kale – Eat With Your Eyes


Ingredients: 2 tablespoons Butter,2 cup chopped, leftover corned beef,4 eggs, poached or fried,1 1/2 t. minced fresh thyme,2 large cloves garlic, thinly sliced,1/3 c. heavy cream,1 bunch fresh Italian kale, stems removed and rough chopped,5 t. oil, divided,1 small onion, chopped fine,3 c. leftover cooked potatoes, cubed (I used red potatoes),salt & pepper

  1. Melt butter in a large nonstick skillet over medium heat.
  2. Add the kale and a pinch of salt and cook, covered, until wilted down, stirring often, about 5 minutes.
  3. Transfer to a plate and set aside.Wipe out the skillet, increase the heat to medium-high.
  4. Add 2 t. oil to the pan, add the onions and cook, stirring occasionally until softened and slightly browned, about 5 minutes.
  5. Add the garlic and thyme and cook until fragrant about a minute.
  6. Add the onion mixture to the plate with the kale.
  7. Add the remaining oil to the skillet. When the oil is shimmering, add the potatoes. Season with salt & pepper. Cook, with out stirring, until the potatoes are golden-brown on the underside, about 5 minutes. Stir in the corned beef and the cooked onions and kale. Using the back of a spatula press down on the hash to compact it, drizzle the cream evenly over the hash and cook, undisturbed for 5 minutes. Turn the hash (a spatula full at a time) and press down again and cook for another 5 minutes, undisturbed. Repeat this one more time. Hash should be pretty well browned at this point.
  8. Serve hash topped with eggs.


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