All food, all the time.

rochester, ny is great! it has lots of great food - one of my favorite rocfoods is the garbage plate. a wonky mess of homefries, macaroni salad, a hotdog and/or hamburger and then it’s topped with a hot sauce [sorta like a very fine chili - fine in texture and fine in taste!] plus ketchup…mustard…onions…mmmm.

this recipe takes all of those elements and turns it into a delicious brunch! meat on top of meat!
you can’t go wrong.

i developed and created this recipe [with the help from lots of sources, including the madre] and entered it into the very good recipes breakfast challenge. check it out! 

*meat sauce takes a lot of ingredients and…a lot of time, but it’s worth it! 

HOT SAUCE

• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 1 teaspoon oil – I use Grapeseed
• 1 pound ground beef – I use 85 organic
• 1 water [or enough to completely cover the meat]
• 1/4 cup tomato paste [if you don’t have paste, just toss in about 1/8 cup of ketchup!]
•  lots - maybe a 1/2 bottle or more of Crystal/Franks cayenne pepper hot sauce
•  1 tablespoon brown sugar
•  1 teaspoon black pepper
• 1 teaspoon cayenne pepper
•  1 teaspoon chili powder
•   a pinch of cumin
•  a pinch of allspice
•  a pinch of cinnamon
•  1 clove clove
•  salt and pepper to taste

INSTRUCTIONS

    In a large skillet, add oil and saute onion/garlic for about 5 minutes. Add tomato paste and mix well. Add ground beef - make sure you break it up! Once the meat browns, add water. Bring mixture to boil then let simmer. Use an immersion blender to get a fine consistency [no blender? no worries – just mix it up as much as possible]. Add the remaining ingredients. Simmer 1 hour or longer, adding water if necessary to keep it ‘gravy like’.

[apologies for non-precise measurements but I tend to do dashes and pinches and guesses]

Potatoes

• 2 cups diced potatoes
• water
• salt

Place diced potatoes into a medium sized pot. Cover with cold salted [less than a ¼ of salt!] water and bring to a boil. Cook until fork tender, then drain.

Corned Beef Hash

• 2 tablespoons unsalted butter
• chopped onion - I used red onion and Vidalias - about 1 cup
• 1/2 pound lean kosher corned beef, sliced thick [you can get this at the deli counter in your grocery store] 
• 2 cups cooked potatoes
• 1/4 cup of heavy cream [I probably used a bit less than this]
• salt and pepper to taste

On medium heat, in a large, deep pan/skillet, add butter.

Add diced onions and cook for about 5 minutes – stir them frequently so they don’t burn.

Mix potatoes and corned beef into the onions. Push down on the top of the mix with a spatula and let sit, UNTOUCHED, for about 3 minute intervals.

 Stir mixture and repeat above process, continuing to push down the mix.

After the mixture is brown and starts to crisp up, stir in the cream and mix again.

Add salt and pepper as your see fit.

The key is to get the hash to a golden brown hue [I like mine almost burnt ‘burnt’].

 Serve with your choice of eggs – I did mine over medium. Add your meat sauce to the plate, pour yourself a mimosa [or 3] and brunch is served.