Corned Beef Hash Recipe
Real Restaurant Breakfast Recipe
Corned Beef Hash is as much appreciated by my
restaurant guests for breakfast as is a dinner of Corned Beef and Cabbage.
Saint Patrick's Day is undoubtedly the
greatest day corned beef ever knows, but the day after St. Pat's is the perfect
time to use the remaining corned beef to make a breakfast delight that nearly
Hash is simply a mixture of beef (most often corned beef or
roast beef ), onions, potatoes, and spices that are combined and cooked.
It is not difficult to use your leftover corned beef to make
your own delicious hash. Add onions, potatoes and some seasonings and serve
with an egg or two, some buttermilk biscuits or toast.
Corned Beef Hash
Favorite Restaurant Breakfast Recipe
Preparation time: 10 minutes. Serves 4
- 2-3 cups corned beef, chopped or minced
- 2-3 medium potatoes
- 1/2 cup chopped onion or to taste (use green onion
if you prefer)
- 1 tablespoon butter
- 2 tablespoons minced parsley
- 1/4 cup to 1/3 cup heavy cream or broth from
cooking corned beef (enough to moisten)
- 2 tablespoons melted butter
- Salt and Pepper to taste
- Dash of paprika (optional)
- 1 teaspoon Worcestershire sauce (optional)
- Boil the potatoes with skins on in the corned beef broth until tender or bake in oven until soft
- Remove from broth or oven and let stand until cool enough to handle
- Skin potatoes and crumble into the minced or chopped corned beef (in a bowl)
- Preheat oven to 450 degrees F
- Melt 1 tablespoon of butter in a skillet over low heat and saute the onions and parsley until the onions are soft
- Add potato and meat mixture, seasonings, cream or broth (just enough to moisten) and salt and pepper and toss to combine well
- Pour half the melted butter in a pie plate, pack in the corned beef hash mixture and drizzle the rest of the butter over the top
- Bake at 450 degrees F for 15 minutes
- Remove hash from oven and cut into four servings and plate (see note * below)
Serve the hash with eggs and biscuits or toast.
*One way to add eggs to the meal is to make 4 indentations in the top of the hash with a spoon before removing the hash from the pie plate. Break an egg into each indentation, salt and pepper the eggs and then return the hash-egg combination to the oven at 350 degrees F for 15-20 minutes or until the eggs are set (done). Remove the pie plate from the oven, slice the meal into 4 wedges and serve garnished with parsley sprigs.
Enjoy your Corned Beef Hash and the company of those you share it with!
“Soups can be magnificent, the lowly meatball wildly
exciting, and old-fashioned corned-beef hash an emotional experience.”