Yummy breakfast on a snowy winter day…Corned Beef Hash made with Guinness Black Lager…happily reminiscing about sitting in my favorite pub with my favorite guy enjoying our hearty breakfast!
Makes 6 hearty servings
Place raw corned beef brisket (approximately 2 pounds) in a slow cooker. Cover with Guinness Black Lager (2 – 3 bottles) and sprinkle with spice packet that is included in the corned beef package. Cook on high for 4 hours or until corned beef can be cut easily with a knife. Turn off heat and allow to cool. Cut corned beef into small cubes (cut off any fat) and set aside.
1 small onion, diced
24 fingerling potatoes sliced into thin slices
4 ounces butter (+ more butter if needed)
freshly ground black pepper
Rye, whole wheat or French bread toast
Melt butter in a large skillet. Add onion and sauté until onions are transparent and starting to brown. Add fingerling potatoes and spread evenly across the bottom of the skillet. Allow to cook over medium heat until potatoes are soft and lightly browned. Add more butter if needed to keep the potatoes from sticking to skillet. Sprinkle potatoes with freshly ground black pepper. Keep potato onion mixture warm while preparing eggs.
Prepare over-easy/medium or poached eggs to serve with corned beef hash and serve with your favorite type of toast.
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