On this cold bitter morning, I left the house with a grocery list in hand with every intention of getting all the groceries at only one store. No grocery store hopping for me today.
Upon exiting the car, I was immediately hit with a northern wind that me feel that my face was going to freeze.Â Spontaneously, my gloved hand raised and covered my mouth.
Brrrr.Â Quickly walking to the entrance of the store, I picked up a grocery cart, swiped it with a cleaning cloth and proceeded to the produce section.
How does my husband do it?Â I wondered.Â Here I drive around in a Ford Escape that has remote startup and heated seats and the poor guy leaves home every morning in a 1997 Toyota Camry that has, well, heated nothing.Â By the time he makes it to work the car has just started to warm up.Â Then it sits all day outside and he has to get in the cold car for a cold trip home.
I decided I was going to make him a special dinner today for his daily sacrifice and since one of his favorite meals is Corned Beef Hash, I was determined to make it for him.Â That would hopefully help his mood when he arrived home, right?
After finding everything on my list I was about to check out when I suddenly remembered, where’s the corned beef?Â So ~ off to the back of the store I went.Â I waited as the butcher helped another customer.Â Asking for what I needed, he led me to the place where I could select the corned beef that I was looking for.
$25.00!!!!Â Granted it was 3.5 pounds but I felt insulted.Â No, no way am I going to pay $25.Â Besides, I reasoned, it was too much meat and the recipe I had only called for 8 ounces.
So, I left the store after paying for my groceries.Â Driving around, I decided to call another store and see if they had corned beef.Â The first store I called was Lunds and Byerlys.Â This should be the model store for all stores, well except for their prices.Â The aisles are wide and you don’t bump into people, the store is organized so well and they always seem to have what I want.
I was transferred to the meat department and the woman assured me that “yes, we have corned beef but only have two left.Â Shall I put one aside for you?”Â Of course I said.Â I asked if they sold it by the pound and she said yes. “How much?” I wanted to know.Â $11.00.
So she put it it aside for me and I gleefully drove there to pick it up.
There’s a lot of love for my husband in my heart ~ the $33.00 I paid for the almost 3 pounds was more than what I was willing to pay before but I reasoned it was worth it.Â Stepping into this store makes my heart soft which is why I don’t go in there very often.Â Everything is packaged so beautifully, including the beef brisket.
And so ~ I have to say this “love” meal came out quite delicious. Although I had a recipe to start, I had to go out “on my own” and figure things out as I went along.
The ingredients for this dish are simple.Â I started with a medium onion and a yam (or white sweet potato for paleo-ites).Â I diced the onion and threw it in the oiled skillet, mixed it around until it was almost cooked through then added the diced yam.
This process doesn’t take too long but you do want to make sure the potato is almost cooked before adding the beef.
The only herb I used in this was tarragon as the beef comes seasoned.Â You could use any other herb you like ~ I chose tarragon because it seems to be used in so few recipes and I like the flavor.
For the corned beef brisket, you just follow the directions on the label as to how long to cook it … well, that is, unless it doesn’t come with instructions.Â The only instructions I had were to cook it until it was cooked to 165 or 170 degrees.Â I’m glad I had a meat thermometer.Â Whew!
Although I had 3 pounds of beef, I decided to halve it and freeze the other half for another day.Â The 1.5 pounds I baked took almost 2 hours.
I left it out to cool for about 15 minutes before I cut it into small pieces for the corned beef hash.
But first I had to cut the fat off of it.
Once the potato is almost cooked, add the cut corned beef brisket to the skillet and blend it to combine it all.
Looks pretty good, eh?
And here’s the recipe for you to enjoy ~
Corn Beef Hash with Fried Eggs ~ Paleo
- 1.5 lb corned beef, cooked and cut in small pieces
- 1 large yam or white sweet potato, peeled or unpeeled then cut into small pieces
- 1 medium yellow onion, diced
- 2 tablespoons olive oil
- 2 teaspoons tarragon
- 1 or 2 eggs, sunny side up
- In a large skillet, add the olive oil and heat through until hot.
- Add the diced onion and cook until almost clear.
- Add the potato and cook until almost soft.
- While the potato is cooking, cut the cooked corned beef brisket into small bite sized pieces then add it to the potato mixture.
- Stir everything together until it's well blended then stir again every few minutes until the potato is fully cooked. If it gets too dry, add a little bit of water to the mixture and continue to stir.
- Once the beef mixture is thoroughly cooked, fry your egg(s).
- Add the beef mixture to a bowl and put the egg(s) on top.
For additional paleo recipes, click here.