BOGART LOVES: Corned Beef Hash with Fried Eggs (Tribute to Dad)

My Dad is probably the most talented person I know but you will never hear him brag about his abilities. I love that about him. We have the same long toes, we both furrow our brow when we're concentrating and we both can tell what the other is thinking just from tone of the other's voice. He has an immense amount of faith in me and no matter how inadequate I feel, he can always boost my confidence. He taught me the importance of hard work and of being passionate about what you do. He also introduced me to some of the all time greats including John Steinbeck, ginger ale, Frank Sinatra, Mel Brooks (specifically this movie), good Christmas music and the Beatles. We both love making pancakes, having long talks outside on summer evenings and enjoying an ice cold Coke on a really hot day. Incidentally, we both also love going out for breakfast. I have fond childhood memories of sitting at the table with Dad as he dug into his favorite order - Corned beef hash. Always ordered with eggs over easy and wheat toast. So in honor of my Dad, I decided to make his favorite breakfast. Rich and salty corned beef, griddled with potatoes, onions and thyme. Finished with a couple of fried eggs. Savory, hearty and comforting. Just how Dad likes it. On and on and on, Daddio. Happy Father's Day.

Corned Beef Hash

serves 2 generously

adapted from a recipe in Cooks Illustrated

2 medium sized russet potatoes, peeled and chopped into 1/2 inch dice

kosher salt

1 bay leaf

2 slices of thick cut bacon, chopped

1/2 of a medium onion, chopped

1 garlic clove, finely chopped

1 tsp fresh thyme

1/2 lb corned beef, finely chopped (most small butcher shops and delis have corned beef)

freshly cracked black pepper

1/4 cup heavy cream

1 Tbsp butter

2 eggs, at room temperature

hot sauce

1 Tbsp fresh parsley, chopped

In a medium sauce pot, cover the diced potatoes with cold water. Add the bay leaf and bring pot to a boil over medium-high heat. Once boiling, allow potatoes to cook for 4 minutes. When cooked, drain potatoes, discard bay leaf and set aside.

In a cast iron skillet or large saute pan, cook the bacon over medium-high heat until most of the fat has rendered off. Add the onion and cook for another 7-10 minutes or until the onions are soft. Add the thyme and garlic and cook for another minute or until the garlic is fragrant. Add the corned beef and stir to combine with the onions. Add in a generous pinch of salt and a few cracks of black pepper. Add the drained potatoes to the mix and stir until combined. Using the back of a flat wooden spatula, (or rubber spatula) firmly press the mixture into the bottom of the pan. Pour the cream over the top of the mixture and add a few dashes of hot sauce, to your taste. Allow the hash to cook undisturbed for 5 minutes. Using the spatula, flip the hash over to expose the caramelized bottom and to cook the other side of the mixture (the hash will not flip in one piece, it will be loose). Once you have flipped all of the hash, press down on the mixture again and allow it to cook for another 2-3 minutes. Continue pressing and flipping until the hash is cooked, crusted and browned. Turn off the heat and allow it to rest while you fry the eggs.

In a large non-stick saute pan, melt the butter over medium-high heat. Crack one of the eggs into a bowl and set aside. Once the butter is melted and bubbling, pour the egg from the bowl into the pan. Crack the other egg into the same bowl and pour it into the pan next to the other egg. Cook for 3-4 minutes or until the whites are set and the bottoms are a bit golden. Carefully flip the eggs and allow them to cook on the other side for 30 seconds to a minute (you don't want to completely cook the yolks). Carefully transfer eggs to a plate.

Serve hash on a plate topped with an egg and sprinkled with fresh parsley.