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Ingredients and seasonings used for prepare

1. Prepare 1/2 lb corned beef
2. Use 1/3 C shredded swiss cheese
3. Take 1/3 C shredded cheddar cheese
4. Use 1/3 C shredded smoked gouda cheese
5. Prepare 2 heaping T clarified butter
6. Prepare 1 C shredded Russet potato
7. Prepare 1/2 small yellow onion; medium dice
8. Prepare 1/4 C sweet corn
9. Prepare 1 t fresh rosemary; minced
10. Use 1/2 red bell pepper; medium dice
11. Prepare 1 clove garlic; minced
12. Prepare 4 eggs
13. Prepare 1 T sour cream
14. Prepare 1 T milk
15. Prepare 8 slices rye bread; toasted
16. Prepare as needed kosher salt & black pepper;

It yields tender, perfectly salty slices that are easy to shred but never dry, succulent but not too fatty, and—to be honest—pretty hard to stop eating." Bon Appetit Getting a whole brisket? Download our instructions on how to cook it! Authentic Deli Meats Authentic New York Style Deli meats, perfectly cooked, bursting with flavor and ready to pile high! We take on your challenges as if they were our own and we celebrate your successes because ultimately they are our successes too.

How to make:process Midwest Corned Beef & Egg Hash on Rye:

1. Heat a large saute pan. Add 1 heaping T of clarified butter. Alternatively, use a flat top griddle.
2. Squeeze all water out of shredded potatoes. Place in a mixing bowl. Add onion, bell pepper, rosemary, and a large pinch of salt and pepper. Mix to combine.
3. Add potato mixture to pan. Spread out as much as possible to increase surface area and therefore decrease cooking time. Cook over medium-high heat for approximately 3-4 minutes, or until one side of potatoes are golden brown and crispy. Add more butter or decrease heat if necessary.
4. Flip potatoes. Add another heaping T of clarified butter. Cook 2-3 minutes, or until potatoes are almost caramelized. Using the side of metal spatula, cut the potatoes in the pan.
5. Add corned beef and saute 1-2 minutes or until thoroughly heated. Add garlic and corn during last 30 seconds. Add more clarified butter if necessary.
6. Whisk eggs, sour cream, and milk together until smooth. Add a pinch of salt and pepper.
7. Spread potato mixture out in pan. Pour eggs atop. Sprinkle cheeses.
8. Bake at 375° for approximately 8 minutes or until eggs are no longer liquid.
9. Assemble sandwich. Serve.
10. Variations; Parsley, sage, coriander, roasted poblano/garlic/tomatoes, cucumber, white pepper, mustard, mushrooms, sauerkraut, caramelized onions, caraway, carrots, smoked-corned beef, shallots, jalapeños, habanero, celery, bacon, ham, celery seed, fennel, fennel seed, beef stock, demi glace, grilled corn, gruyere, spinach, arugula, parmesean, romano, paprika, smoked paprika, applewood seasoning, dried ranch seasoning, pork belly, roasted bell peppers, vinegar, avocado, chives, scallions, ginger, honey, thyme, basil, oregano, zucchini, asparagus, mint, tamarind, maple, lemon zest, sourdough, foccacia, roasted garlic baguette, onion roll, Italian loaves, aioli, fried eggs, pancetta, prosciutto, apple cider, curry powder, apple cider vinegar, peppercorn melange,
12. Done and ready to serve!

OUR TEAM Whatever the origins, this mix of corned beef, Swiss cheese, sauerkraut, and Russian dressing is enjoyed across the midwest, including the iconic version at The Crescent Moon Ale House in Omaha. We love this Reuben sandwich recipe from Foodie Crush. Maintaining an old-fashioned casual diner experience, the restaurant's deli menu includes standards such as corned beef and pastrami while also adding an albacore tuna salad and grilled cheese. Scotty's Deli And Catering Grand Forks, North Dakota The Midwest's best corned beef sandwiches, served on four-star rye bread, rank as some of the nation's best. When people think of good corned beef sandwiches, they tend to envision New York, or maybe Miami or Los Angeles.

how ? Easy isn’t it? That’s the make midwest corned beef & egg hash on rye that you try it at home. Good luck!