Corned Beef Hash

I like corned beef and cabbage, but what I really like is the corned beef hash you get to make the next day. Lots of work for a plate of hash, but sometimes you just have to do it.
















Obtain your corned brisket. Don't get one with a spice packet, get one that's vacuum sealed with the spices pressed into the meat. Cover with water, and simmer for at least 3 hours.

Appetizing, isn't it?
















This next pic isn't any more delicious-looking, huh?
















Let the brisket cool, then slice against the grain. While the meat's cooling, throw some quartered red potatoes into the water and boil until tender. Remove the potatoes, then add chopped carrot, celery and onion, and boil until tender. Remove those, then add cabbage wedges, and boil to your desired doneness.
















No, there's no cabbage in the picture. 'Cause I forgot about it until I walked by the cutting board and saw the wedges. Doh!

Anyway, on to the hash. Next day, chop up a little of everything into bite-size pieces. Heat a skillet, spray with a little cooking spray (you could use butter or oil), and fry until you start getting crusty bits.

Top with an over-easy egg and some hot sauce.
















Is it worth 4 hours of active cooking and an overnight rest just for a plate of this? Yes, definitely.