Corned Beef Hash Mango Style

Recipe

BY DIANA MORALES SRQ DAILY FRIDAY WEEKEND EDITION FRIDAY JUL 8, 2016

Chopped bits of beef and potatoes tossed with mild and savory flavors from onions, mushrooms and peppers, the Toasted Mango Cafe’s corned beef hash is a bountiful and well-balanced breakfast plate. Known to be one their most popular breakfast dishes, the chef throws in a sweet kick to your palate by adding their signature mango butter on the side.

The below recipe feeds all restaurant customers each morning. Scale down for a smaller party.

Ingredients: 10 lbs. raw brisket; 2 ½ lbs. red skin potatoes; 10 lbs. corned beef; onions; mushrooms; peppers; 2 eggs. 

Use 10 lbs. of raw brisket cut into approximately three-inch squares. Boil in water and add seasoning for about three to four hours. Drain and cool. Once it’s cooled, grind and add chopped boiled red skin potatoes. Mix well. Add onions, mushrooms, peppers and jalapenos to your liking and grill on the flat top. Top off with two eggs cooked to your desire (Toasted Mango recommends poached eggs). Add fresh fruit and a buttermilk biscuit with mango butter on the side.

Toasted Mango Cafe, 430 North Tamiami Trl., Sarasota, 941-388-7728 or 6621 Midnight Pass Rd., Siesta Key, 941-552-6485.

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