April 18, 2010

Corned Beef Hash

Preparation time: 10 minutes. Serves 4.

  • 2-3 cups corned beef, chopped or minced

  • 2-3 medium potatoes

  • 1/2 cup chopped onion or to taste (use green onion if you prefer)

  • 1 tablespoon butter

  • 2 tablespoons minced parsley

  • 1/4 cup to 1/3 cup heavy cream or broth from cooking corned beef (enough to moisten)

  • 2 tablespoons melted butter

  • Salt and Pepper to taste

  • Dash of paprika 

  • 1 teaspoon Worcestershire sauce 

  • Boil the potatoes with skins on in the corned beef broth until tender or bake in oven until soft

  • Remove from broth or oven and let stand until cool enough to handle

  • Skin potatoes and crumble into the minced or chopped corned beef (in a bowl)

  • Preheat oven to 450 degrees F

  • Melt 1 tablespoon of butter in a skillet over low heat and saute the onions and parsley until the onions are soft

  • Add potato and meat mixture, seasonings, cream or broth (just enough to moisten) and salt and pepper and toss to combine well

  • Pour half the melted butter in a pie plate, pack in the corned beef hash mixture and drizzle the rest of the butter over the top

  • Bake at 450 degrees F for 15 minutes

  • Remove has from oven and cut into four servings and plate (see note * below) Serve the hash with eggs and biscuits or toast.
    *One way to add eggs to the meal is to make 4 indentations in the top of the hash with a spoon before removing the hash from the pie plate. Break an egg into each indentation, salt and pepper the eggs and then return the hash-egg combination to the oven at 350 degrees F for 15-20 minutes or until the eggs are set (done). Remove the pie plate from the oven, slice the meal into 4 wedges and serve garnished with parsley sprigs.

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