With the winter dragging on, why not cook up this dish and throw a tropical luau in your mouth? Give your morning a kick with this zesty take on Corned beef hash.
For the hash
- 1/2 pound Corned beef – 1/4" diced
- 1/2 pound Ham – 1/4" diced
- 1 Russet Potato –1/4" diced and blanched
- 2 Fresno Chiles – thinly sliced rings
- 1 Shallot – Peeled and Minced
- 1/4 cup Hawaiian BBQ Sauce – Recipe below
- 2 Farm Eggs
- 2 tablespoon Canola Oil
- Salt and Pepper to taste
For the Hawaiian BBQ Sauce
- 2 cup Pineapple Juice
- 1 cup Soy Sauce
- 2 cup Ketchup
- 1 tablespoon Minced Garlic
- 1 tablespoon Grated Ginger
- Heat a cast iron pan over medium high heat.
- Add the first measure of canola oil, then add the potatoes.
- Lower the heat to medium. Add the shallots, Fresno rings, and season with salt and pepper. You are looking to get a slight brown on the potatoes.
- Once the potatoes are browned slightly, add the corned beef and the ham to the pan. Sauté till the meat gets a nice sear on it, then add the Hawaiian BBQ Sauce to the pan.
- Toss the hash around until all the ingredients are well coated with sauce.
- In a separate pan, cook you eggs how you like them.
- Place the Hash down first and top with your eggs.
- Pour all ingredients into sauce pan.
- Reduce until thick over medium heat.
About Chef Andrew Dilda
A native of Northern California, Andrew Dilda’s passion for food was born during weekend trips with his family to Napa and continued when he moved to Texas at the age of 13. Dilda started working in kitchens at the age of 16, at Fort Worth’s Reata under chefs Brian Olenjack and Grady Spears. After graduating high school, Dilda continued to work in restaurants, honing his skills as he ascended through the kitchen ranks. His experience includes tenures at some of Texas’ best restaurants including Angeluna and Woodshed Smokehouse, where he met acclaimed chef Tim Love. Chef Love’s tendency towards bold flavors and local Texas ingredients resonated with Dilda, who credits Love for a profound influence on his culinary style. In 2013, Dilda and Chef Love teamed up again to open Barter in Uptown Dallas. Dilda, who stepped into the role of executive chef for the first time, collaborated with consulting chef Love to create a menu inspired by Dallas' culinary history and traditions.