The most obvious solution to my embarrassment of cured beef riches was, as you've probably guessed by this post's title, corned beef hash.
Then again, I may have embarked on a 14-day brining adventure just to make this crisped potatoey-beefy-oniony conglomeration.
Like so many foods created to use up an odd bit of this or that, this, again, is a non-recipe recipe. I don't think there's a hard and fast rule about corned beef hash: chopped up left over boiled potatoes, chopped up left over corned beef, mixed with chopped onion, garlic and spices, fried, an served warm for breakfast lunch or supper.
Browned hashed potatoes with bits of spiced cured beef, topped with a soft boiled or runny poached egg, with butter toast to sop up the golden goo...what more does one want for a lazy Sunday breakfast, or a midnight nosh when back from a night out sampling the local pub's liquid offerings? Not much, I think.
Corned Beef Hash
Butter and or olive oil, for frying
1 onion, finely diced
1 garlic clove, minced
250g (1.5c) boiled potatoes, finely chopped
100g (1c) corned beef, finely chopped
0.5tsp mustard powder
Heat fat in a cast iron pan until quite hot. Saute onions until transluscent. Add garlic and stir until its scent is released.
Tumble in chopped potatoes and meat, a pinch of salt, two of pepper and the mustard powder. Sprinkle with vinegar and stir well and press into an even layer in the pan.
Fry until the bottom is crisp and golden. Turn, in sections, to crisp the other side. If it sticks, add more fat to the pan. Fry and turn again (or as often as needed) until the potatoes and meat are lovely and crispy.
Dollop some sour cream along the side and garnish with chopped chives or spring onions.
Serve with eggs (soft boiled, poached, fried, or whichever way you wish), baked beans, fried tomatoes and or fried mushrooms.