With Wild Idea’s Corned Buffalo Brisket, not making Corned Buffalo Hash is no longer an option in our house. This is one of Dan’s favorite breakfasts, but I had to give it a Jill twist! The creamy spinach is so good with the slightly, crunchy hash. No complaints were registered, just a request to make it again. A great lazy weekend meal.
Ingredients for Hash: (serves 2)
1 ½ - tablespoons oil
2 - medium potatoes, pre-cooked and chopped (*Leftovers work well.)
¼ - cup chopped onion
1 - cup chopped Wild Idea Corned Buffalo Brisket
2 - eggs
½ - cup hot water
salt & pepper
Ingredients for Creamed Spinach: (serves 2)
1 - tablespoon butter
¼ - cup onion, minced
1 - teaspoon garlic, minced
2 - big handfuls spinach
1/3 - cup heavy cream
salt & pepper
- In a sauté pan over medium high heat, heat 1 tablespoon of the oil and add the potatoes, onion, and a pinch of salt & pepper. Allow the potatoes to brown a bit before stirring. Continue to cook until the potatoes are lightly browned, about 8 minutes. Add the Corned Buffalo and stir to incorporate. Continue to cook for 3 minutes.
- Simultaneously in another sauté pan over medium -to- medium low heat, melt the butter for the creamed spinach. Add the onions and garlic and cook until tender, about 6 minutes. Add the spinach and cover, stirring occasionally until spinach is wilted. Add the heavy cream and stir in to incorporate. Reduce heat to low and allow the cream to reduce and thicken a bit.
- Transfer the hash to a plate and cover with foil.
- Wipe the pan out with a paper towel and return to the burner over medium heat. Brush the pan with the remaining oil. Add the eggs to the pan, and then add the hot water and cover. Baste for 1 to 2 minutes.
- To serve, divide the spinach between two plates and top with desired amount of hash. Place basted egg on the top and season with a pinch of salt & pepper.
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