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| Corned Beef Hash |
Hits: 19 |
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| Date Added: |
February 29, 2008 |
| Calories: |
184 |
| Serves: |
4 |
| Prep. Time: |
0:00 |
| Category: |
Breakfast / Brunch, Eggs |
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| Ingredients: |
1 1/4 pounds Yukon Gold or other waxy yellow potatoes
cut into 1/2" dice
2 tablespoons unsalted butter
1 large mild yellow onion, cut 1/2" dice
1 green or red bell pepper
and cut into 1/2" squares
1 1/2 pounds unsliced cooked lean corned beef
1/3 cup milk
1/2 cup finely-chopped Italian parsley
Parsley sprigs for garnish
2 tablespoons fresh chives
Salt
Freshly-ground black pepper
4 tablespoons vegetable oil
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| Directions: one line for each direction. When saved the lines will be numbered. |
- In a saucepan, combine the potatoes with lightly salted cold water to cover. Bring to a boil over high heat, reduce the heat to medium and simmer, uncovered, until just tender enough to pierce with a fork, 5 to 7 minutes.
- Meanwhile, in a nonstick fry pan over medium heat, melt the butter. Add the onion and bell pepper and sauté until the onion is tender-crisp, 4 to 5 minutes. Set aside.
- Drain the potatoes and place in a bowl. Add the onion and bell pepper; set the fry pan aside and do not wash it. Add the corned beef, milk, chopped parsley and chives to the bowl. Toss to mix well, taking care not to mash the potato pieces. Season with salt and pepper and toss again.
- Heat 2 tablespoons of the oil in the reserved fry pan over medium heat. Add the hash mixture, pressing it down with the back of a spatula to form an even, compact cake. Reduce the heat to medium-low and cook, shaking the pan occasionally, until crusty and lightly browned on the bottom, about 15 minutes. If the hash cake does not move freely, use the spatula to loosen the edges. Invert a large heatproof plate over the pan. Using oven mitts, firmly hold the pan and plate together and invert them. Lift off the pan.
- Heat the remaining 2 tablespoons oil in the same pan and slide the hash cake, browned-side up, back into it, tucking any stray pieces back into place. Cook until the other side is crusty, about 10 minutes more. Unmold onto the same plate and cut into wedges. Garnish with parsley sprigs and serve hot.
- This recipe yields 4 servings.
- Comments: Eggs are a natural partner with corned beef hash. You can prepare them over-easy, scrambled, soft-cooked or poached, as shown here.
Notes:
Recipe adapted from Williams-Sonoma Kitchen Library Series, Breakfasts & Brunches, by Norman Kolpas (Time-Life Books, 1997) |
| Nutrition Facts |
| Servings Per Recipe: 4 |
| Amount Per Serving |
| Calories: 184 |
Calories from Fat 96.2% |
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| Total Fat |
20g |
| Cholesterol |
18mg |
| Sodium |
11mg |
| Carbohydrate |
1g |
| Dietary Fiber |
trace |
| Protein |
1g |
| Exchanges: 0 Vegetable |
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| Rating: () |
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Added On: February 29, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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