Corned Beef And Kalo Hash Recipe
two over – easy eggs, avocado, kim chee, Breadshop rye
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Ingredients
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Hash
Toppings & Sides
Method
Hash
- 1
Prepare kalo (taro)
Peel and rinse the kalo (taro) root. Cut into 1/2-inch dice so pieces cook evenly. Place diced kalo in a medium pot, cover with cold water, add a pinch of salt, bring to a simmer and cook until just tender when pierced with a fork, about 10–12 minutes. Drain and set aside. (Do not overcook; pieces should hold shape.)
- 2
Cook aromatics
Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of vegetable oil. When hot, add diced onion and red bell pepper. Sauté, stirring occasionally, until softened and beginning to brown, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- 3
Brown kalo and corned beef
Push the aromatics to one side, add remaining 1 tablespoon oil, then add the cooked kalo to the pan in a single layer. Let the kalo sit undisturbed 2 minutes to get some color, then stir. Add the shredded corned beef and continue to cook, pressing the mixture down occasionally to create crispy bits, about 5–7 minutes. Aim for golden-brown edges on the kalo and some caramelization on the corned beef.
- 4
Season hash
Sprinkle the soy sauce and sugar over the hash, stir to combine, and cook another 1–2 minutes so the flavors meld. Taste and season with salt and black pepper as needed. Stir in half the sliced green onions. Keep warm in the pan on low while preparing eggs and toast.
Toppings & Sides
- 5
- 6
Cook eggs, over-easy
In a small nonstick skillet, heat 1 teaspoon neutral oil or butter over medium-low. Crack two large eggs into the pan, spacing them slightly apart. Cook until the whites are mostly set, about 2–3 minutes. Carefully flip each egg and cook 20–30 seconds for over-easy (yolk still runny) — longer if you prefer firmer yolks. Season eggs with a pinch of salt and pepper.
- 7
Warm kim chee
If you like warm kim chee, briefly toss the chopped kim chee in a small pan over medium heat for 30–45 seconds to take the edge off; otherwise serve chilled or room temperature.
- 8
Assemble plate
Divide the corned beef and kalo hash between two plates (or one if serving two together). Top each portion with an over-easy egg. Arrange avocado slices and a mound of kim chee on the side. Place toasted Breadshop rye alongside. Garnish the hash with remaining sliced green onions and optional toasted sesame seeds and a drizzle of chile oil or Sriracha if desired.
- 9