Corned Beef Hash With Kale

Name: Corned Beef Hash With Kale
Ingredients: 1 kale supermarket bundle of fresh Italian, stems removed and rough chopped; 1 tablespoon unsalted butter; salt; pepper; 5 teaspoons oil divided; 1 onion small, chopped fine; 2 cloves garlic minced; 1 1/2 teaspoons fresh thyme minced; 3 cups potatoes leftover cooked, cubed, I used red potatoes; 2 cups corned beef chopped, leftover; 1/3 cup heavy cream; 4 eggs poached or fried

12 ingredients

3 steps

Ingredients

1 kale supermarket bundle of fresh Italian, stems removed and rough chopped
1 tablespoon unsalted butter
salt
pepper
5 teaspoons oil divided
1 onion small, chopped fine
2 cloves garlic minced
1 1/2 teaspoons fresh thyme minced
3 cups potatoes leftover cooked, cubed, I used red potatoes
2 cups corned beef chopped, leftover
1/3 cup heavy cream
4 eggs poached or fried

Directions

1

Melt butter in a large nonstick skillet over medium heat. Add the kale and a pinch of salt and cook, covered, until wilted down, stirring often, about 5 minutes. Transfer to a plate and set aside.
2

Wipe out the skillet, increase the heat to medium-high. Add 2 t. oil to the pan, add the onions and cook, stirring occasionally until softened and slightly browned, about 5 minutes. Add the garlic and thyme and cook until fragrant about a minute. Add the onion mixture to the plate with the kale.
3

Add the remaining oil to the skillet. When the oil is shimmering, add the potatoes. Season with salt & pepper. Cook, with out stirring, until the potatoes are golden-brown on the underside, about 5 minutes. Stir in the corned beef and the cooked onions and kale. Using the back of a spatula press down on the hash to compact it, drizzle the cream evenly over the hash and cook, undisturbed for 5 minutes. Turn the hash (a spatula full at a time) and press down again and cook for another 5 minutes, undisturbed. Repeat this one more time. Hash should be pretty well browned at this point. Serve hash topped with eggs.