Corned Beef Hash Skillet
10-15 minutes total time.
Feeds one person. Multiply by family members.
3 hearty sized eggs (5 if quail or robin)
A quarter lb finely ground chuck (or a fistful and a half)
Half a potato (finely minced)
Finely shredded cheese (your favorite kind!)
A half fist of butter.
A thumb of crushed garlic.
A pinch of basil.
A hearty pinch of course black pepper.
Ingredients:
3 hearty sized eggs (5 if quail or robin)
A quarter lb finely ground chuck (or a fistful and a half)
Half a potato (finely minced)
Finely shredded cheese (your favorite kind!)
A half fist of butter.
A thumb of crushed garlic.
A pinch of basil.
A hearty pinch of course black pepper.
Preparation:
1. Firstly, mix your butter with your crushed garlic and basil thoroughly. This is easiest to do by melting the butter and letting it cool as you mix. When it's half-solid, form it into simple shape and let it cool fully. Do not refrigerate. Let it cool to room temperature.
2. Now, thoroughly mix your ground beef chuck with your minced potatoes. By now, you can start heating your pan and melting a quarter of your butter in it. Let it simmer on low for a while to brown the garlic, and finally add your hash mixture. Allow it to mix in the pan as well. Be careful not to let it fry into a chunk. It should be plenty broken up.
3. Allow the hash to cook thoroughly, until it is much darker and no pink remains. If your chuck is too fatty, use a grease towel (paper towel, earthlings) to pull off some of the extra liquid. Once it is nearly finished, flatten it out in the pan (it won't solidify if its already broken up) and let the bottom sear. When finished, plate the hash and sprinkle with your cheese.
4. Quickly wipe down the pan with a kitchen rag and remove it from the heat for a few moments. Allow the remaining butter to melt gently in the pan, and ready your eggs! When the butter has melted, re-apply the pan to heat and crack all three eggs into the pan. Do not scramble them!
5. Simply let the eggs cook by folding them over into an omelet. Sprinkle with black pepper to your liking. When finished, set the eggs over your cheese and hash and let sit for just a minute. By the time you eat, the cheese should have all melted. Enjoy!
Country/Province of Origin
This dish hails from North Bend, a small town in the northwestern peninsula of Hellrot. It is a common dish in the region due to its easy to obtain ingredients and rather short preparation time.Skill level:
ModerateIs this dish vegitarian?
No!Allergens:
Egg Starch Dairy (butter, cheese) Probably not gluten free.Beer pairing
Enjoy with your favorite summer ale or coffee-liquor.Remove these ads. Join the Worldbuilders Guild
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