I love Corned Beef Hash but at times, like today, I just have a calling for a more fragrant and spicy version ~ so what do I do? Knock up Curried Beef Hash!
Still young & growing but the outer leaves are super.
I got the greens from my cabbage/lettuce patch. The poor, still “headless” cabbage plants are already producing very green & crunchy outer leaves which I use in stir-fry dishes.
I cut off 10 leaves, cleaned them & brought them to the chopping board.
diced young outer leaves of the cabbage plant
Heated some oil in the pan, cut up some onions, then threw in the onions, cabbage leaf stems and my favorite curry powder.
… in the pan
When gently sizzling I added about 4 tablespoons of water over the curry powder & stirred into a light paste-mix with the other items. Slowly allowed it to release that gorgeous aroma while gently stir-frying. When it was nicely golden brown, I added minced beef & diced cabbage leaves.
with added minced beef and cabbage leaves
Then raised heat and cooked away … sizzle, sizzle, enjoyed the fragrance …
When beef was properly cooked, added cubed already-boiled potatoes.
cubed potato pieces in
Thoroughly mixed all then cracked 2 eggs & spread over everything in the pan; press egg into mixture & let it sizzle. Then flipped over in sections (just like when doing the corned beef version) & allowed everything to brown.
On the Plate ready to eat.
There it was (yum yum) my brunch today.
This is just my form of fusion food, when East meets West ~ Curried Beef Hash.