Corned Beef Hash with Caramelized Shallots
This is a hearty breakfast that is perfect for serving on chilly mornings. Crispy golden potatoes and shallots mix wonderfully with rich corned beef and fried eggs. To complete the meal, our Champagne Ketchup adds just the right flavor to make a comforting classic all the more delectable.
2 lbs. Yukon Gold potatoes
5 large shallots
Extra virgin olive oil
Sea salt and freshly cracked pepper
1 ½ lb. cooked corned beef, diced
1 tablespoon minced fresh parsley
Champagne Ketchup, served generously
Preheat your oven to 400F. Line a baking sheet with nonstick aluminum foil. Scrub your potatoes and then dice them small. There’s no need to peel them, the skin crisps up nicely when baking. Next, peel and slice your shallots in half. Then slice them into thin strips lengthwise. Add your diced potatoes and shallots to your baking sheet and coat with olive oil. Toss them until all surfaces are coated in oil. Then season them with salt and pepper. Bake for 40 minutes until the potatoes are golden brown and the shallots have caramelized.
In the last 5 minutes of baking, add in your corned beef to rewarm. As corned beef is finishing warming, add 2 tablespoons olive oil to a medium-sized frying pan and fry your eggs until crispy and brown around the edges and just cooked on the yolk. Season your eggs with salt and pepper.
To serve, add a large spoonful of corned beef hash to each plate and top with a fried egg and minced parsley. Finish with champagne ketchup to make the meal complete.