Marine Corps Style Corned Beef Hash

Marine Corps Style Corned Beef Hash

serves 4

(America)

As a young Marine I started almost every morning with one of the two Marine  Corps breakfast standbys corned beef hash or S.O.S. and eggs, and grits.  I came across this recipe a few years back and it reproduces the taste of good old Corps hash pretty well.  I've found  the best way to produce the look and taste of a Marine  breakfast is to divide the hash into serving sizes, vacuum seal the servings and freeze the portions.  When ready to eat the hash, thaw it out and fry it in 2 tablespoons of bacon  grease until the meat is slightly crispy, the potatoes are browned a little, and the whole thing is swimming in reddish tinged grease . . . hoo-rah now that's breakfast!  

Ingredients

2 cups shredded, cooked corned beef

2 cups peeled and cubed potatoes (small cubes)

2 cups ketchup or so (Just so everything is nice and goopy.)

1 teaspoon Tabasco sauce or so to taste

1 chopped onion

2 tablespoons of butter

1 small clove garlic, micro-planed

Salt and pepper to taste

Preparation

1.  Place the cubed potatoes in a large pot, fill the pot with water and add 1/4 cup salt.  Boil the potatoes over high heat until they are just tender, drain and set aside. 

2.  Melt the butter in a sauté pan over medium heat sauté the chopped onions and chopped garlic until they are translucent; DO NOT allow the garlic to brown.

3.  Pre-heat the oven to 325° F.

4.  In a large casserole dish combine the shredded corned beef, the cubed potatoes, the catsup, Tabasco, chopped onions and garlic; mix until all the ingredients are evenly distributed and adjust seasoning.  

5.  Place hash mixture in oven  and bake for  30-45 minutes or until heated thoroughly. Serve accompanied by fried eggs and toast for breakfast or with fried cabbage or coleslaw for dinner.