Corned Beef Hash and Rye French Toast

The last few times Andy and I have gone out for brunch, he’s ordered corned beef hash. After repeatedly being served canned, tasteless hash, we knew it was time to do it the right way, and the best way to do that was make it ourselves. This was the perfect post-St. Patty’s day brunch. Even the rye bread from the day before became a delicious, flavor-filled French toast.

We simply diced up most of our meal from the evening before. Potatoes (already cooked with garlic and Parmesan cheese), grilled onions and corned beef.  There was enough oil added in the previous meal that we didn’t need to add anything additional to the hash, simply heat it in the pan.

As for the French toast, I added a bit more of certain ingredients to my usual French toast recipe to stand up to the flavorful, spicy rye bread. For four pieces of rye bread, combine two eggs, a half cup of soymilk (which I think gives a richer flavor when cooking sweet foods, but you can use any type of milk you like), two teaspoons of sugar, 2 teaspoons of vanilla and a teaspoon of cinnamon. Soak for a few seconds on each side and cook over medium heat in a pan with a small slice of melted butter.

Add a side of any type of eggs you like. We opted to put the hash in our eggs omelet-style. This is a wonderfully hearty brunch that includes the best of sweet and savory and is packed with flavor. And to think anyone would want to serve this out of a can…


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