I have never made a hash, so I decided to wing it; after all, I had time. I cut up the leftover corned beef, and cooked it long and slow with some onions, and garlic, until everything was slightly crispy, and caramelized. While this was smelling up the kitchen, in a good way, I plunged Russet, and his cousin Sweet Potato to their death. It was perfect. Really it was. It was raining, slightly chilly out (did I say that already), and the coffee was going down all too well. I was feeling creative, so I kept the recipe going. Cheryl served her hash with baked kale, which added a nice crunch to her recipe. Since, I did not have the time to do this, I just chopped up a hand-full and tossed it into the hash. The colors were great. Vibrant, and delicious. The finishing touch was perfectly poached eggs, a sprinkle of grey salt, and a dash of fresh cracked black pepper.
If you are vegetarian, leave out the corned beef. This recipe will make a sweet potato hash, with the addition of a little more sweet and russet potatoes.