My Dad used to make corned beef hash with eggs on toast when we went hunting when I was young. It was always good. Occasionally he’d also cook up some bacon to go with it. I used to mix it all together and slop it off the plate with toast. I had completely forgotten about this until one day I was at a local restaurant that served hash and eggs. The memory didn’t come back until a few days later, but that started the research. And this is the result after a little tuning for the refined palettes of early morning hockey players. These guys always seem to want some kind of chili in there so this has just enough that you’ll know it’s there. This goes best as a frittata or with the biscuit crust but if you want to have some bacon with it, you should do the bacon crust.
Serves: 16 – 22
Ingredients
- 1 lb fine chopped corned beef
- 1 lb fine chopped potatoes (substitute 1/2 package of hash brows)
- 1 chopped white onion
- 1/2 cup chopped baby peppers
- 1/2 cup chopped green chili
- 1 loosely chopped garlic
- 1/2 cup chopped green onion
- 2 tablespoons nutmeg
- 2 tablespoons black pepper
- 1 tablespoon salt
- 1 cup shredded pepper jack cheese
Preparation
In a pot cook the potatoes until tender then remove from heat and allow to cool. Then shred them up like your making hash browns. or you can use the package and skip this step. Make sure you’ve got all the rest of the ingredients finely chopped. Or you can use a shredder. In a pan on medium high heat with a little oil, cook down the white onions till they are caramelized and set them aside. Then do the same with the peppers and chili together and set them aside. Roast the chopped garlic with a little more oil until they are starting to turn golden brown and set that aside. Since the corned beef is already cook and, as long as you’ve got everything chopped up and cooled down you can mix all of the cooked veggies together and store them till final assembly.
Assembly
Preheat the oven to 375 degrees. In a large bowl, mix together all the corned beef, potatoes and cooked vegetable mix. Once this is thoroughly mixed add in the salt, pepper, nutmeg and chopped green onion. I suggest reserving a little of the onion to sprinkle on top of the quiche after you put on the cheese top. Then mix in half of the cheese and reserve the rest for the topping.
When you make the standard quiche base cut the cream or milk to no more than one cup to make this a little thicker when fully mixed. Now mix the base in with the meat mix and make sure it is all combined. It should be a fairly thick slop. Dish this into your crust of choice, add the final bit of cheese and green onion to the top and pop into the oven for 35 -40 minutes. Remove from the oven and either serve or pack up for the rink.