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Corned Beef Hash

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Corned Beef Hash

Serves 4


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

4 eggs

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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