Corned Beef Hash yield Makes 4 servings active time 45 minutes total time 45 minutes If you choose to make this hash with eggs, you’ve got breakfast. Take away the eggs, pair it with a green salad, and dinner is served. ingredients 1 lb baking (russet) potatoes, peeled and cut into 1/4-inch dice 1-lb piece cooked corned beef, cut into chunks 1 cup chopped onion 1 large red bell pepper, cut into 1/4-inch pieces 2 tablespoons unsalted butter 1/4 cup heavy cream 4 large eggs (optional) 1 tablespoon chopped fresh flat-leaf parsley preparation Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped. Sauté onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. Add cream and cook, stirring, 1 minute. If desired, make 4 holes in hash and break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper. Sprinkle hash with parsley.
Posted on: Tue, 21 Oct 2014 11:41:05 +0000
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