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  • Corned Beef Hash With Fried Eggs

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    Ingredients

    • 2 x Russet, (baking) potatoes (about 1 lb.)
    • 1 lrg Onion, cut into 3/4-inch pcs
    • 1 lrg Garlic clove, chopped
    • 1/2 stk unsalted butter, (1/4 c.)
    • 1 x Green bell pepper, minced coarse
    • 1 Tbsp. All-purpose flour
    • 3/4 c. Beef broth
    • 2 Tbsp. Bottled beet horseradish
    • 1 Tbsp. Worcestershire sauce
    • 1/2 lb Cooked corned beef, (from a 3- to 4-lb. corned beef brisket), cut into 3/4-inch cubes (about 2 c.) Fried Large eggs as an accompaniment

    Directions

    1. Peel potatoes and cut into 1/2-inch dice. Add in potatoes to a large saucepan of boiling water and boil 6 min, or possibly till just tender.
    2. Drain.
    3. In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, till onion is golden brown.
    4. Add in bell pepper and cook, stirring, 5 min. Sprinkle flour over mix and cook, stirring, 2 min. Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring, 2 min. Add in corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, till browned and crisp, about 15 min.
    5. Serve hash with fried Large eggs.
    6. To make corned beef:In a kettle combine beef with cool water to cover by 2 inches and bring water to just a boil, skimming froth. Simmer beef, covered, 3 hrs, or possibly till tender. Remove kettle from heat and let beef stand in cooking liquid 20 min. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or possibly for making corned beef on rye. Corned beef keeps, covered and chilled, 4 days.
    7. Serves 4.

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