I used to love corned beef hash. Growing up it was made with the canned stuff. I made it again as an adult, and hated it! I will not be making that recipe ever again. Sorry Mom. That canned stuff is not so great. This is. I also have never eaten it with fried eggs, so I left that part out.
Have leftovers from your corned beef dinner? Here ya go! I made extra corned beef, just for this.
1 lb raw baking potatoes, peeled and diced
1-lb piece cooked corned beef, cut into chunks
1 cup chopped onion
2 tablespoons unsalted butter
salt
pepper
1/4 cup heavy cream
1 tablespoon chopped fresh flat-leaf parsley
Cook raw 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.
Sauté onion 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. Season with salt and pepper. Sprinkle hash with parsley.
1/4 cup heavy cream
1 tablespoon chopped fresh flat-leaf parsley
Cook raw 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.
Sauté onion 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. Season with salt and pepper. Sprinkle hash with parsley.
enjoy,
1 Lovely Comments:
this is pretty simple..im sure my husband would love this!!
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