Corned beef hash (Brunch)

 

6 servings

• 2 yellow-fleshed potatoes (Yukon Gold)
• 15 ml butter
• 1 onion, chopped
• 15 ml fresh thyme, chopped
• 1 can/340 gr store-bought corned beef
• 1 egg
• Pepper
• 30 ml vegetable oil

1. In a saucepan, cover the potatoes with cold water; bring to the boil and simmer for 30 minutes over low heat.
2. Drain and let cool; peel the potatoes.
3. In a pan, melt the butter and brown the onion and thyme for 3 to 4 minutes; to book.
4. Grate the potatoes into a bowl; add corned beef, onion and egg, pepper and mix well.
5. In a large skillet, heat the oil and pour in all the mixture; form a compact pancake and cook for 8 to 10 minutes over medium heat until everything is nicely browned.
6. Stir the mixture, then reform into a pancake as compact as possible; brown again for 8 to 10 minutes.
7. Cover the pan with a plate with a larger diameter than the pan and turn the pancake over on the plate so that the browned part is on top.
8. Gently slide the pancake into the pan, and continue cooking for 10 minutes to brown the other side.
9. Serve with eggs cooked to taste and candied tomatoes or sour cream.

BON APPÉTIT