Corned Beef Hash
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
46
Sourness
34
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain
2
Pulse corned beef in a food processor until coarsely chopped
3
Sauté onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes
4
Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes
5
Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned
6
Add cream and cook, stirring, 1 minute
7
If desired, make 4 holes in hash and break 1 egg into each
8
Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper
9
Sprinkle hash with parsley
10
Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain
11
Pulse corned beef in a food processor until coarsely chopped
12
Sauté onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes
13
Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes
14
Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned
15
Add cream and cook, stirring, 1 minute
16
If desired, make 4 holes in hash and break 1 egg into each
17
Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper
18
Sprinkle hash with parsley