- CORNED BEEF AND EGGS MACHACHA SKIN
- CORNED BEEF AND EGGS MACHACHA PLUS
In a pot of salted water, bring cubed potatoes to a boil for 8 minutes until slightly tender set aside.
Griddle – to toast the English muffins and cook eggs. Wooden spoon – to stir the food as it cooks. Large cast iron skillet – to sauté/cook the onions, potatoes, and hash. Cutting board – to cut the vegetables and chop the cooked meat. Knife – to cut the vegetables and chop the cooked meat with. Food Processor – To ground up the cooked corned beef. Items that are optional or can be substituted will be noted. We used the following equipment and supplies to make this recipe. Cheese – We love Swiss Cheese for this because it adds an additional layer of tasty flavor. Eggs – Served over Easy for that classic hash & eggs flavor. English muffins – Perfect medium for enjoying a hash breakfast sandwich. The corned beef will add the rest of the flavor. Spices – black pepper, onion powder, and garlic powder add a nice flavor to the potatoes. Hot Sauce – Adds a tasty spice to your hash. You will need this to sauté the veggies, cook the eggs, and toast the English muffins. Butter – You can use salted (more flavor) or unsalted butter. Onion – Yellow all-purpose onions are perfect for this!. Potatoes – Russet potatoes are our favorite for this recipe. Corned Beef – We use slow cooker corned beef that is seasoned. Ingredientsīefore starting this recipe, you’ll want to verify that you have the following ingredients: So, are you in the mood for some yummy corned beef hash? Check out this easy and delicious recipe. I know my family hardly ever has left overs when it comes to corned beef dinner so I tend to make extras for occasions like corned beef hash or this Reuben Dip. That means chances are you will have some left overs to enjoy in some way. Patrick’s Day is already upon us, I am sure many of you are either going to be eating Corned Beef Dinner soon. Diced avocado is never out-of-place on machacado, but it’s not required.Now that St. Stir slowly until the eggs are as scrambled as you’d like, then scoop into a serving dish and sprinkle with the remaining cilantro. Season the eggs with salt (less than you’d normally use because of the saltiness of the machaca, for me about ½ teaspoon), then add them to the pan along with half of the cilantro. Add the onion, green chile and tomato to the pan and stir frequently until the onion has softened and any juices from the tomato have evaporated, about 8 minutes. Sprinkle the machaca evenly over the fat and stir nearly constantly as the mixture moves from a little foamy looking to toasty and aromatic, about 2 minutes. In a large (10-inch) skillet, preferably non-stick or seasoned cast iron, heat the lard or oil over medium. CORNED BEEF AND EGGS MACHACHA SKIN
1 avocado, pitted, scooped from the skin and cut into small pieces (optional).
8 eggs beaten just enough to roughly combine the yolks and whites. 1 medium red-ripe tomato, cut into small pieces. 
Fresh hot green chiles to taste (roughly 1 to 2 serranos, 1 small to 1 large jalapeño), stemmed, seeded (if you wish) and finely chopped. 1 small onion, chopped into small pieces (1 cup). 2 ounces (about 1 cup) fluffy-looking machaca (pounded/milled dried beef). CORNED BEEF AND EGGS MACHACHA PLUS
3 tablespoons fresh-rendered pork lard or vegetable oil, plus a little more if needed.
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