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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 12 |
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This recipe has evolved through several pig out camping trips. Three years ago my daughter, grandson and I were camping in Wisconsin. We cook a lot with cast iron dutch ovens over campfire. This stuff will provide 2 or 3 meals for a large family! Corned beef hash the first night, brunch the second day with the eggs, and sandwiches the 3third day. However, be mindful there may be some tummy or rear end inicidents after devouring the entire contents....LOL. Ingredients:
3 lbs corned beef, with spices |
2 tablespoons oil |
1 tablespoon rice vinegar |
1 onion, chopped |
1 bell pepper, chopped |
10 pieces potatoes, 1 inch cubes |
1 tablespoon worcestershire sauce |
2 tablespoons mustard |
1 teaspoon hot sauce |
12 eggs |
Directions:
1. Day 1-Cook beef according to instructiions on the package. Use the spice packet but cook at slightly lower heat but 1 1/2 to 2 times longer in a heavy dutch oven. About 5 to 6 hours.
2. Brisket beef meat is done when the meat shreads easily from the fatty areas. Serve hot, as is with potatoes and/or a vegetable.
3. Day 2-Potatoes into the same dutch oven with oil and vinegar. Cover potatoes with water and slow boil 5 minutes.
4. Add Corned Beeef leftovers and all other ingredients. Slowly simmer at a 9 bubble simmer . (that's 8-10 bubbles on the surface).
5. Once the potatoes are cooked, scoop a big circle in the center of hash to scramble eggs. Cook the eggs in the center gradually adding a little hash mixture in the eggs as they start to finish. Keep warm as you serve everyone a spoonfull of scrambled eggs and spoonful of hash. Or more if you want!
6. Day 3-Fry up leftover hash and eggs for a really crispy patty, slap some mustard on bread and HAVE A DANDY SANDWICH.
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