We finally just had a bit of snow around these parts. Unfortunately, just a bit is the correct description...down where I live it was 5-6 inches. How I ask, can we live a mile above sea-level, right outside of ski country, and still be getting less snow than the eastern seaboard or the midwest? To say that I have Nor'easter or Midwestern Blizzard envy is an understatement. Our piddly few inches over this winter and and the appearance of the first asparagus of the season gives me a bit o' spring fever.
Can you simultaneously have spring fever and wish for 12-24 inches of snow?
With my fridge stocked full with asparagus, I was scrambling for recipes to make. As usual, my eyes and my goals are bigger than reality and there is asparagus falling out of the fridge.
Asparagus is awesome in soup, just steamed, broiled with olive oil and in spring hash. Corned beef hash to be precise.
Look at those colors.....precisely why I adore produce so much.
When I make corned beef hash I usually just buy a thick slice of corned beef from the deli. One fat slice (6-7on the deli cutting scale) adds more than enough corned beef for my taste. With St. Patty's day around the corner, this would be a great use for leftover corned beef as well.
Cast iron skillet is a phenomenal choice for making hash. If you get the pan nice and hot, the potatoes and corned beef get a fantabulous browning that is essential for hash. The breakfast kind of course--not the Colorado approved special kind.
Gratuitous cuteness shot.
Spring Veggie Corned Beef Hash
2 cups diced potatoes, skin off or on
1 cup diced onion
1 red bell pepper, diced
1 1/2 cup asparagus chopped into 1 inch pieces (woody ends discarded)
1 thick slice of deli corned beef (about 1/4 lb)
1 tbsp olive oil
freshly ground black pepper to taste
Fried egg for serving
- Place diced potatoes in medium saucepan, cover with water and boil on medium until the potatoes are tender enough to eat, but still firm enough to fry (about 7-10 mins for a 1/4 inch dice size)
- Drain in colander and set aside.
- Heat cast iron skillet over medium. Add olive oil and onions. Cook for 4 minutes, stirring often.
- Add red peppers and asparagus and cook 3-4 minutes.
- Add corned beef and potatoes and stir to mix well. Press hash down in pan and allow to brown and crisp. Flip by section, press down and allow second side to brown and crisp
- Serve topped with fried egg cooked to your preferred firmness