Corned Beef Hash
Are you going to have leftover corned beef from St. Patrick's Day?
My husband likes corned beef sandwiches on rye w/ Gulden's mustard......but if you can spare a few more slices, make this hash with the leftovers.
It makes the best breakfast served with poached eggs on top.
The recipe from Gourmet Magazine 1999 wants you to use heavy cream, which I thought was odd, but since many users said the 1/4 cup was essential, I tried it. It was delicious, but if you think using cream w/ corned beef is weird, then just use chicken stock instead.
I would gladly make a corned beef just to have these leftovers!
Corned Beef Hash: (adapted from epicurious):
1 lb baking (russet) or Yukon gold potatoes
1-lb piece 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 or chicken stock
4 large eggs (optional)
1 tablespoon chopped fresh flat-leaf parsley
Boil the potatoes in salted water for 20 minutes, until they are fork tender.
When cool enough to handle, cut into 1/4" dice.
In a cast iron skillet, melt the butter and cook the chopped onions and pepper with the potatoes for about 10 minutes until golden and the peppers are soft.
Add in the pieces of corned beef and the stock (which will deglaze the pan and absorb into the hash).
Season with salt & pepper and fresh parsley.
Cook eggs how you like them and add them on top of the hash.