We talked about these croquettes earlier this week. To make the corned beef hash, Alex ground the corned beef with the slow-roasted potatoes and onions that had been sweated down with a pinch of smoked paprika. He formed the hash into roulades, sliced them into pieces, and breaded them with flour, egg, and potato flakes. They were deep-fried and paired with our 13-minute egg, powdered raclette cheese, and smoked ketchup. It was a fair amount of work for what was essentially a simple breakfast. Totally worth it, though. That’s why most people go out to breakfast after all, because even the simplest seeming meal requires a strict attention to detail that many are not capable of first thing in the morning. Pictured here, corned beef hash and eggs, Ideas in Food style.
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