Doesn’t this make you just want to dig in? And I’m not even a big corned beef fan in general (Upon further thought, I think it’s actually the sauerkraut that I don’t like- it smells like feet. Sorry, not sorry.) But there’s a famous local institution around here in Cleveland called Slyman’s Deli and they’re famous for their corned beef sandwiches. They’re about the size of my head and they’re awesome. They’ve been getting a lot of notoriety lately from both local and visiting culinary celebrities. The problem was their deli was only open weekdays until 2pm or something and I wasn’t anywhere near there to stop unless I had a random day off. Which has happened oh, say, twice in the past three years. So much to my delight on my way home one day I saw they opened an offshoot called Slyman’s Tavern right off the freeway. U-TURN!!!!!! (Just kidding, I properly exited the freeway. But I might not have signaled on account of almost blacking out with excitement and shrieking like a small child. I digress.)
This corned beef is amazing and I could barely keep enough in the house long enough to create this recipe. So if you’d like to add more than one cup of the corned beef and have the self-restraint to do so, then I’d highly recommend it. And also, please teach me how to have self-restraint around this thing. Because I had NONE. Those fried eggs on top were calling to me. I literally took a fork to this thing still in the cast iron skillet after taking these photographs for you.
This is a fun brunch dish or even a good recovery dish for during or post-St. Patty’s Day. But it doesn’t have to be a holiday to eat this, you could just be innocently driving down the freeway when the urge (or sign from the deli) hits you. My only advice?
Signal before exiting the freeway to this Hash Town.
If you are ever in the Cleveland area and want to check out Slyman’s Deli, here’s the link to their website!
Corned Beef Hash
An homage to the famous Cleveland deli, this corned beef packs a punch of flavor and it a great brunch menu item!
FOR THE POTATOES:
3 medium potatoes, scrubbed
1 tbsp olive oil
1 tsp basil
1 tsp oregano
1 tbsp salt
1 tsp pepper
FOR THE HASH:
1 tbsp butter
1 tbsp olive oil
Half of a white onion
½ a yellow bell pepper, diced
½ a green bell pepper, diced
½ a red bell pepper, diced
1 C. Corned beef, cut into chunks
2-3 dashes of Worcestershire sauce
1 tsp salt
1 tsp pepper
FOR THE EGGS, OPTIONAL
4 large eggs
2 tbsp butter
Preheat oven to 400 degrees.
Dice the potatoes and place them on a baking sheet, toss with the olive oil, herbs and salt and pepper.
Bake for 20 minutes until golden brown.
In a cast iron skillet, melt the butter and olive oil. Add in the onions and cook until translucent, 2-3 minutes.
Add in the bell peppers, cooking for another 2-3 minutes.
Add in the corned beef, Worcestershire sauce, potatoes and salt and pepper and gently stir to combine.
Evenly press the hash onto the pan and allow it to brown for several minutes
Stir to cook for 2-3 minutes mores, adding in small amounts of olive oil if it begins to look too dry
Fry eggs in a separate skillet with melted butter until they are sunny side up (or as desired) and place them on top the has before serving!