Popcat's Corned Beef Hash |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Corned Beef Hash served on Toast with Eggs and a spicy Béchamel Sauce makes for Breakfast Heaven! Of course, I like breakfast for lunch and dinner too!! A Great way to use leftover Corned Beef and potatoes. Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
1 onion, chopped |
1 red bell pepper, chopped |
1 1/2 cups corned beef |
2 cups chopped roasted potatoes (or leftover potatoes) |
fresh ground pepper |
1 tablespoon butter |
1 tablespoon olive oil |
1 tablespoon butter |
1 tablespoon flour |
1 cup milk (warmed) |
1/4 teaspoon ground rosemary |
1/4 teaspoon granulated garlic |
1/4 teaspoon fresh ground pepper |
1/8 teaspoon salt |
4 slices toast |
4 eggs |
chopped parsley |
Directions:
1. CORNED BEEF HASH:.
2. In a heavy fry pan cook the Onion in 1 T. Butter and 1T. Olive Oil over medium heat until the Onion starts to brown (about 4 minutes).
3. Add the Red Bell Pepper and cook another 2 minutes.
4. Add the Corned Beef and cook another 3 minutes.
5. Scrape into a bowl along with the potatoes and Fresh Ground Pepper to taste and mix.
6. Wipe out the fry pan and return to the heat.
7. Melt the final 1 T. Butter and 1 T. Olive Oil in the fry pan over medium heat.
8. Spread the hash evenly on the bottom of the pan and cook without stirring for 5 minutes.
9. Stir the hash bringing up the browned parts, spread again, and cook an additional 5 minutes.
10. Stir, set aside and keep warm.
11. ROSEMARY GARLIC BÉCHAMEL SAUCE:.
12. Melt 1 Tablespoon of butter in a saucepan on medium heat.
13. Whisk in 1 Tablespoon of Flour cook, whisking constantly, for about 2 minutes until the flour browns slightly. (I warm the milk in the microwave while browning the flour).
14. Slowly add the milk – watch out for spatters! Then add the spices.
15. Whisk until the sauce thickens.
16. Set aside and keep warm.
17. TO SERVE:.
18. Toast 4 slices of bread (I prefer crusty artisan bread) and place the slices on 4 warmed plates.
19. Pile 1/4 of the Corned Beef Hash on each slice and keep warm.
20. Fry or poach 4 eggs and place one on top of the each Hash serving.
21. Spoon 1/4 of the Sauce over each serving.
22. Garnish with Parsley.
23. Serve immediately.
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