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Corned Beef Hash

    1 lb. baking (russet) potatoes, peeled and cut into 1/4-inch dice
    1 lb. cooked corned beef, cut into chunks
    1 cup chopped onion
    1 large red bell pepper, cut into 1/4-inch pieces
    2 tablespoons unsalted butter
    1/4 cup heavy cream
    4 large eggs (optional)
    1 tablespoon chopped fresh flat-leaf parsley

  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.

  Saute 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 saute 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.

  If desired, make 4 holes in hash and break 1 egg into each. Cook
 over moderately low heat, covered, 5 minutes, or until eggs are
 cooked to desired doneness, and season with salt and pepper. Sprinkle
 hash with parsley.