Corned Beef Hash
1 pound russet potatoes, diced
1 pound cooked corn beef, cubed
1 cup onion, chopped
1 red bell pepper, chopped
2 tablespoons butter
1/4 cup heavy cream
2 tablespoons parsley, chopped
Method of Preparation:
1. Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped.
2. Sauté onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat,stirring, until lightly browned, about 5 minutes. Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook,stirring occasionally, until browned. Add cream and cook, stirring, 1 minute.
3. If desired, make 4 holes in hash and break 1 egg into each. Cook over moderately low heat, covered, 5minutes, or until eggs are cooked to desired doneness, and season with salt and pepper. Sprinkle hash with parsley.
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