As you may know, Bob has been curing his own corned beef for quite some time now. The reason? We were tired of buying overpriced corn beef that was often tough an always fatty. It’s a simple process, and the results are always outstanding. All you need to do is buy a brisket and brine it. How easy is that? The results yield a tender flavorful roast that store-bought corned beef cannot match. And leftovers for Reubens or corned beef hash? Indescribably delicious! My twist? I served it with a Spicy Honey Mustard Sauce.
(You will find the prep instructions for the brined corned beef in another post. Go to the search box to locate it).
INGREDIENTS: 4 Servings
4 cups potatoes
2 TBSP butter
1 cup sweet onion, diced
2 cloves garlic, minced
2 cups corned beef, diced
Eggs, poached or fried
Seasonings: Salt, pepper, parsley, basil, and a dash or two of rosemary.
Wash and pierce potatoes. Cook 2 minutes in microwave. Flip over and cook for 2 more minutes. When cool enough to handle, cut any spots off and dice.
In large skillet, drizzle with olive oil and add 2 TBSP butter. Sauté potatoes until they are beginning to brown. Add salt, pepper, garlic, and onions. Continue sautéing until potatoes are browned enough to your liking.
Add seasonings, garlic, and corned beef. Sauté a few more minutes while eggs are cooking in a separate pan. Serve, placing fried eggs on top.
HONEY MUSTARD SAUCE INGREDIENTS:
2 TBSP honey
1 ½ tsp lemon juice
2 TBSP Dijon mustard
½ cup mayo
½ tsp sriracha sauce
Place all ingredients in a small bowl, and whisk until combined.
Serve with corned beef, Reubens, corned beef hash, chicken, stuffed mushrooms, or onion rings.
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By Tika for CHEW WANNA EAT? © 2016