Midwest Corned Beef & Egg Hash on Rye
Midwest Corned Beef & Egg Hash on Rye

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, midwest corned beef & egg hash on rye. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Midwest Corned Beef & Egg Hash on Rye is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Midwest Corned Beef & Egg Hash on Rye is something that I’ve loved my whole life. They’re fine and they look fantastic.

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

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

I look forward to your letter each week. Wondering how corned beef from the Midwest stacks up next to the deli centers of the east? A few years ago Mo slipped a pound of our corned beef into a blind, all New York City corned beef tasting held by Slow Food. The result was happily surprising—we were voted the best!

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,

A few years ago Mo slipped a pound of our corned beef into a blind, all New York City corned beef tasting held by Slow Food. The result was happily surprising—we were voted the best! Set over high heat and bring to a boil. Midwest Best Beef delivers grass fed, corn finished, Aged Angus beef, directly to your family. Though rare in today's mass corporate produced and profit driven markets, the art of producing aged beef is still in demand for gourmet customers who appreciate its unsurpassed quality.

So that’s going to wrap this up for this exceptional food midwest corned beef & egg hash on rye recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!