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In this post, you will learn how to make Corned Beef Hash with Kale and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Corned Beef Hash with Kale.
- 2 tablespoons Butter
- 2 cup chopped, leftover corned beef
- 4 eggs, poached or fried
- 1 1/2 t. minced fresh thyme
- 2 large cloves garlic, thinly sliced
- 1/3 c. heavy cream
- 1 bunch fresh Italian kale, stems removed and rough chopped
- 5 t. oil, divided
- 1 small onion, chopped fine
- 3 c. leftover cooked potatoes, cubed (I used red potatoes)
- salt & pepper
- Melt butter in a large nonstick skillet over medium heat.
- Add the kale and a pinch of salt and cook, covered, until wilted down, stirring often, about 5 minutes.
- Transfer to a plate and set aside.Wipe out the skillet, increase the heat to medium-high.
- Add 2 t. oil to the pan, add the onions and cook, stirring occasionally until softened and slightly browned, about 5 minutes.
- Add the garlic and thyme and cook until fragrant about a minute.
- Add the onion mixture to the plate with the kale.
- Add the remaining oil to the skillet. When the oil is shimmering, add the potatoes. Season with salt & pepper. Cook, with out stirring, until the potatoes are golden-brown on the underside, about 5 minutes. Stir in the corned beef and the cooked onions and kale. Using the back of a spatula press down on the hash to compact it, drizzle the cream evenly over the hash and cook, undisturbed for 5 minutes. Turn the hash (a spatula full at a time) and press down again and cook for another 5 minutes, undisturbed. Repeat this one more time. Hash should be pretty well browned at this point.
- Serve hash topped with eggs.
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