SUMIDA FARM WATERCRESS CORNED BEEF HASH

By Elijah Madayag

At Sumida Farm, we love finding creative ways to celebrate food holidays, especially when they give us a chance to put a fresh twist on a classic dish.  For National Corned Beef Hash Day, we wanted to showcase watercress by incorporating it into a beloved comfort dish.  This simple yet flavorful recipe combines the richness of corned beef with the peppery brightness of watercress, creating a dish that's both familiar and refreshing.

For this special dish, we started by crisping up chopped corned beef and diced potatoes in a skillet, allowing them to develop that perfect golden crust.  To add our signature touch, we folded in Sumida Farm watercress which brought a light, peppery note that balanced out the richness of the corned beef.  As a finishing touch, we cracked an egg on top and let it bake in the oven until the whites set and the yolk remained perfectly runny, creating a rich sauce that melded with crispy hash.

Whether you're using leftover corned beef or your favorite canned version, this dish is a timeless classic made even better with fresh watercress from the farm.  It's a great way to bring new life to a comforting favorite while highlighting the unique flavors of locally sourced produce.

This dish was a hit at the farm, proving that even the most humble recipes can be elevated with fresh ingredients and a little creativity.  It's the perfect way to celebrate National Corned Beef Hash Day while staying true to our roots at Sumida Farm!

INGREDIENTS

• 1C corned beef, chopped (use leftovers or canned)
• 2 medium potatoes, diced
• 1C fresh watercress, chopped
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 1T butter
• salt and pepper to taste
• eggs (optional)

METHOD

1. Saute the onions and garlic - in a large skillet, heat the butter over medium heat.  Add the diced onions and saute until soft and translucent.  Add the minced garlic and cook for another minute until fragrant.

2. Crisp the corned beef - add the chopped corned beef to the skillet with the onions and garlic. Cook until the corned beef starts to brown and crisp up, about 5 minutes.

3. Add the potatoes - stir in the diced potatoes and fry them with the corned beef until golden brown and crispy, about 8-10 minutes.

4. Add the Sumida Farm watercress - once the potatoes are crisp, stir in the fresh watercress and cook for another 2-3 minutes until it just begins to wilt.

5. Crack the eggs - make small wells in the hash and crack the eggs into the skillet.

6. Bake to set - transfer the skillet to a preheated over at 350F and bake for 5-7 minutes or until the egg whites are set, but the yolks remain runny.

7. Serve - remove fro the oven and serve the has immediately.  This dish can be enjoyed on its own or with a side of toast or greens.