ST. PATRICK'S DAY IS AN ALL DAY EVENT

Corned Beef Hash

                                                                                 photo by: Alan Richardson

Gourmet  | December 1999

Ingredients

1 lb baking (russet) potatoes, peeled and cut into 1/4-inch dice

1-lb piece 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

Preparation

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.

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.

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.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc