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.
23 Kenney Drive
Can't find something?
Contact Us • Work With Us • FCC Public File • For problems with the FCC Public File • EEO Public Filings
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.