Recipes and Photography Courtesy CABOT
CABOT
Cheddar Corned Beef Hash with Eggs
INGREDIENTS
• 4 medium red potatoes , diced . About 1.5 pounds
• 2 tablespoons avocado oil , divided in two parts
• 1 tablespoon Cabot Unsalted Butter
• 1 medium sweet onion , diced
• ½ cup finely diced green pepper
• 1 cup chopped corned beef
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ½ teaspoon smoked paprika
• 1/3 cup half and half
• 4 whole eggs
• 4 ounces Cabot Seriously Sharp Cheddar or 1 cup of 3 Year Chedddar Cheese , shredded
INSTRUCTIONS
Prep : 7 mins | Cook : 40 mins | Total : 47 mins
BRING an inch or so of water to a boil in a saucepan fitted with a steamer basket . Add potatoes , cover and steam until slightly softened but not tender , 5 ½ to 7 minutes . Remove the basket from the saucepan .
HEAT 1 tablespoon oil and butter in a 10.25-inch cast iron skillet over medium heat . Add onion and green pepper and cook , stirring often , until the vegetables start to soften , 4 to 5 minutes . Add corned beef , salt , pepper , and smoked paprika — and cook , stirring for 2 minutes .
ADD the remaining 1 tablespoon oil and stir to coat . Add potatoes and continue to cook , stirring occasionally and scraping up and turning over the potato mixture with a metal spatula , until the potatoes are tender and browned and forming a crust on the bottom of the skillet , 8 to 12 minutes . Add half and half , and stir to coat .
REDUCE temperature to medium-low . Create 4 wells in the potato mixture and crack an egg into each . Top with the shredded cheese and cover the skillet with a lid or sheet or foil . Let the mixture cook until the cheese is melted and the eggs are set but the yolks are still runny , 5 to 6 minutes .
56 VERMONT MAGAZINE