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Saturday, July 22, 2017

Cafe du Parc Corned Beef Hash

MAR 11, 2009

Although the amount of butter called for seems high, it will keep the hash from sticking to the skillet, and it will enrich the potatoes and mushrooms, making them very flavorful.

The hash benefits greatly from the addition of an acid or something bright, such as mustard or lemon zest, which can be folded in just before the hash is removed from the heat. Hot pepper sauce is another good addition.

Top with a fried or poached egg, and serve with a small mixed green salad dressed with oil and vinegar.

Make Ahead: The corned beef can be cooked, cooled, shredded and refrigerated up to 3 days in advance.


Yield: Makes 4 side-dish servings

4 tablespoons (1/2 stick) unsalted butter
1 cup (2 ounces) button mushrooms, cut into small dice
1/2 medium (2 ounces) red onion, cut into small dice
1/2 medium red bell pepper, stemmed, seeded and cut into small dice (1/2 cup)
Freshly ground black pepper
3 cups (12 ounces) shredded cooked corned beef (see NOTE)
8 1/2 ounces fingerling or yukon gold potatoes, steamed until tender, then cut into 1/2-inch dice (1 1/2 cups)
1/8 teaspoon finely grated lemon zest or 1 teaspoon whole-grain mustard (optional)

Melt the butter in a large skillet over medium-high heat. When the foaming subsides, add the mushrooms; cook, stirring, for about 2 minutes, until lightly browned.

Add the onion and bell pepper, stirring to combine. Season lightly with salt and pepper; cook, stirring, for about 3 minutes, until the vegetables have softened. Add the shredded corned beef and diced potatoes, stirring to combine, then spread the mixture across the skillet and press down gently to promote browning. Cook for 5 minutes, stirring only occasionally so the mixture has a chance to brown. The hash will be completely heated through, aromatic, browned and crisp. Be careful not to overheat it, which can lead to stringy hash.

Add the lemon zest or mustard, if desired, stirring to mix well. Taste and adjust the seasoning as needed.

Divide among individual plates; serve hot.

NOTE: To cook corned beef, start with a 4-pound, vacuum-packed corned beef brisket. Place in a large Dutch oven or stockpot over medium or medium-low heat. Add cold water to cover and a tablespoon of pickling spice, cover with a lid and cook for 3 to 4 hours, skimming the foam from the surface as necessary, until the meat can be easily pierced with a fork. Drain and let cool slightly, then use 2 forks to shred the corned beef. Cool completely, then cover and refrigerate until ready to use.

Adapted from Christophe Marque, executive chef at Cafe du Parc in downtown Washington.

Tested by Scott Reitz.

Nutritional Facts
Calories per serving: 364
% Daily Values*
Total Fat: 27g 42%
Saturated Fat: 13g 65%
Cholesterol: 113mg 38%
Sodium: 1004mg 42%
Total Carbohydrates: 13g 4%
Dietary Fiber: 2g 8%
Sugar: 4g
Protein: 18g

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