Good Ole Corned Beef Hash |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Stick to your ribs satisfying breakfast or brunch dish! Ingredients:
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 |
garnish |
4 large eggs (optional) |
1 tablespoon chopped fresh flat-leaf parsley |
Directions:
1. Cook potatoes in boiling salted water to cover until just tender,
2. about 3 minutes, then drain.
3. Pulse corned beef in a food processor until coarsely chopped.
4. Saute onion and bell pepper in butter in a 12-inch nonstick skillet
5. over moderately high heat, stirring, until lightly browned, about
6. 5 minutes.
7. Add potatoes and saute over moderately high heat, stirring
8. occasionally, until browned, about 5 minutes.
9. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned.
10. Add cream and cook, stirring, 1 minute.
11. If desired, make 4 holes in hash and break 1 egg into each.
12. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper.
13. Sprinkle hash with parsley.
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