We had plenty of corned beef left over (the flat cut), so I decided to make a corned beef hash out of this tougher cut.I subscribed to the Misfits Market box of veggies once COVID19 hit, thinking I'd save myself from hunting for vegetables in the grocery store.
We got some nice root veggies I could use in the hash: a small turnip, two small beets and three small potatoes.
First, I diced the corned beef (about 1/3 of a flat cut brisket, cooked in the IP), the turnip, and the beets (all peeled). I added two diced yellow onions, 5 smaller cloves of garlic (pressed). I tossed them with olive oil, salt and pepper, and roasted them on parchment paper on a cookie sheet on 400 degrees for about 20 minutes.
Meanwhile, I diced the peeled potatoes and added another large Russet to the mix. I tossed them with olive oil, salt, pepper, celery salt, dried thyme, oregano, dill and basil and then threw in a handful of chopped parsley and some fronds of dill (from our Aerogarden.) I roasted them for 20 minutes.
I put all of this in a large skillet and slowly added a small box (2 cups) of chicken bone broth. I added a generous tablespoon of Grey Poupon mustard and some more salt. I cooked the broth off over high heat.I fried (with a little butter) four eggs, sunny side up, yolk broken near the end. It was delicious!
