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Friday, June 16, 2017

Corned Beef Hash

1 lb. baking (russet) potatoes, peeled and cut into 1/4-inch dice
1 lb. 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

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. 
Saute 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 saute 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. 

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