It’s confident, hard-working, and always willing to help; a solid ranch hand of flavor. Let Cowboy Hash lasso up the best the morning has to offer. Bold corned beef, salt-of-the-earth potatoes, and brave Brussels sprouts hash it all out with a gone-country-fried egg and some tough-as-nails (not really, haha, but still crunchy) toast for great taste the size of Texas. Let Cowboy Hash roam on over to your breakfast menu to corral that morning hunger, so you can ride off into the sunrise. Yee-to-the-haw!
Ingredients
- 2 tablespoons olive oil
- 2 russet potatoes, washed and diced into 1/2-inch pieces
- 2 tablespoons shallots, minced
- 1/2 pound Brussels sprouts, trimmed and quartered
- 2 cups corned beef, cooked and diced
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 4 eggs
- 4 slices bread, optional, of your choice
- green onions, optional, to taste, chopped, for garnish
Directions
Step 1 –In a 10-inch regular or cast-iron skillet over medium-high heat, add the olive oil.
Step 2 –Add the diced potatoes to the heated olive oil and cook, while stirring, until the potatoes are slightly browned and beginning to become tender, about 15 minutes.
Step 3 –Add the shallots and the Brussels sprouts to the potato mixture and cook until they are starting to soften, about 5 minutes.
Step 4 –Add the corned beef to the potato mixture and cook, while stirring, until slightly browned, about 3 minutes.
Step 5 –Add the heavy cream, the Worcestershire sauce, the salt, and the black pepper to the potato mixture and simmer until most of the liquid has evaporated and the cream has thickened enough to bring the hash together, about 5 minutes.
Step 6 –In a separate sauté pan over medium heat, melt the butter.
Step 7 –Add the eggs to the melted butter and fry to your desired doneness.
Step 8 –In the toaster, add the bread and toast to your desired level of doneness.
Step 9 –Serve the hash topped with the cooked eggs and the toast, garnished with the green onions.
