Corned Beef Hash with Kale
Corned beef leftovers get one last hurrah and a healthy bump up in this easy and delicious traditional style hash with the addition of kale.
This recipe contains kale, unsalted butter, black pepper, oil, onions, garlic, thyme, potatoes, corned beef, heavy cream, eggs, salt
- 1 supermarket bundle of fresh Italian kale, stems removed and rough chopped
- 1 tbsp. unsalted butter
- 5 tsp. oil, divided
- 1 small onion, chopped fine
- 2 clove(s) garlic, minced
- 1 1/2 tsp. minced fresh thyme
- 3 cup(s) leftover cooked potatoes, cubed (I used red potatoes)
- 2 cup(s) chopped, leftover corned beef
- 1/3 cup(s) heavy cream
- 4 eggs, poached or fried
- 1. Melt butter in a large nonstick skillet over medium heat. Add the kale and a pinch of salt and cook, covered, until wilted down, stirring often, about 5 minutes. Transfer to a plate and set aside.
- 2. Wipe out the skillet, increase the heat to medium-high. Add 2 t. oil to the pan, add the onions and cook, stirring occasionally until softened and slightly browned, about 5 minutes. Add the garlic and thyme and cook until fragrant about a minute. Add the onion mixture to the plate with the kale.
- 3. 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.
- 4. 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.
- 5. Turn the hash (a spatula full at a time) and press down again and cook for another 5 minutes,
- 6. Turn the hash (a spatula full at a time) and press down again and cook for another 5 minutes, undisturbed. Hash should be pretty well browned at this point. Serve hash topped with eggs.