Yield: 4 servings.
2 to 3 tablespoons unsalted butter
1 medium yellow onion, diced (about 1 cup)
3 cups cooked corned beef, sliced ½-inch thick and chopped into 1-inch pieces
2 cups Yukon Gold potatoes, boiled and chopped into 1-inch cubes
2 green onions, sliced
Salt and pepper to taste
2 to 4 eggs, fried
Melt butter in a large skillet (preferably cast iron) on medium heat. Add yellow onion and cook for a few minutes, until translucent.
Add corned beef and potatoes to skillet and spread out evenly. Raise heat to medium-high or high and press down on the mixture with a metal spatula. To ensure a crispy crust, do not stir.
After 3 to 4 minutes, check the bottom of the hash. If nicely browned, use the spatula to flip sections over in the pan to brown on the other side. Press down firmly with the spatula. Continue cooking for another 3 to 4 minutes.
Remove from heat. Stir in green onions, and add salt and pepper to taste. Top with fried eggs and serve.
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Why does this Haywood County town have some of the cleanest water in the state? It’s the result of the community’s efforts to keep the forests in its watershed pristine.
The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
