If I was in Greece, I’d be making this with Kavourma, a term for a cooked/preserved meat that was slow cooked then stored in containers in the winter. It was preserved/sealed with the fat on top to prevent rotting. These days, kavourma is made in more modern ways and beef, water buffalo, pork and lamb are all used to make a form of Kavourma.
I see a kavourma recipe coming. Another time.
I live in Canada and there’s no kavourma here but what is similar is canned corn beef, another product which is similar to kavourma, available is most markets around the world and used in many a “hash” dish.
I like corned beef as part of a heartier breakfast or even meze/meal with lots of onions, some peppers and eggs. This is any easy dish and you can finish it off with your favourite hot sauce, salsa or good ole’ pantry stalwart ketchup.
Corned Beef Scramble
2-3 Tbsp. olive oil
1/2 cup diced red onion
1 clove of garlic, minced
1/4 cup sliced red pepper
1/4 cup sliced green pepper
the leaves of 2-3 thyme sprigs
2 sliced of corned beef
1/2 cup leftover roast potatoes, diced
3 large eggs
salt and pepper
2 slices of green or red pepper
- Into a medium to large cast-iron skillet, add your olive oil, onions, garlic and peppers, thyme, some salt and pepper and cook over medium heat under the onions just begin to brown around edges (about 6 minutes).
- Add the corned beef, stir-in and mash together using a spatula. Add the potatoes, some salt and pepper to taste and crack 1 egg and stir in. Open two spaces in the pan and crack place to rings of pepper over them and crack the remaining two eggs into them.
- Season the eggs with salt and pepper and cover with the lid and cook for two minutes. Uncover, remove from the heat and serve in a rustic style right out of the pan.
- Garnish with chopped fresh chives, thyme sprigs and toasted country bread.
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