How do you make corned beef hash?

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CORNED BEEF HASH
INGREDIENTS:

3 lbs. corned beef
3 potatoes
2 Tbsp. butter
1 green or red pepper
1 large onion
1 whole egg
1 egg yolk
1 tsp. Worcestershire sauce
4 Tbsp. butter


DIRECTIONS
Place corned beef in kettle, add water to cover, and bring to boil, then lower to a simmer and allow to cook for 3 hours.

Remove from kettle and let cool.

Trim off excess fat and cut into small cubes.

Boil potatoes in salted water until tender, but still firm

Drain, then cool.

Chop pepper and onion into a fine dice, then sauté in butter until wilted.

Put corned beef, potatoes, pepper and onion in a bowl, then add whole egg, egg yolk and Worcestershire sauce.

Blend well, form into a compact loaf, cover with plastic wrap and refrigerate, preferably overnight. Or form into individual patties.

Heat butter in skillet and add meat mixture, turning to cook thoroughly.

When meat is nicely browned, place under a broiler for a few minutes to make the top crisp.

Serve with poached eggs.

An alternative recipe is this one:

Ingredients:

350g/12oz Corned Beef, diced

50g/2oz Butter

1 tbsp Oil

275g/10oz Boiled Potatoes, sliced

2 Medium Onions, chopped

Salt and Pepper

Fried eggs to serve (optional)



Instructions



1. Heat 25g/1oz of the butter and oil in a large frying pan and gently fry the sliced potatoes, turning occasionally for 5 minutes or until brown - do not mash. Remove with a slotted spoon and keep warm.



2. Add the remaining butter to the pan and fry the onions for 5 minutes until soft and golden. Add the corned beef and reserved potatoes, salt and pepper and heat thoroughly, turning all the time.



3. To serve - pile into a pyramid onto a hot serving dish and top with fried eggs is using. Serve very hot.

Hope this may help!!!

Here are two versions


TRADITIONAL CORNED BEEF HASH version 2
from Essence Of Emeril EE50


Ingredients needed:

* 3 cups diced, cooked boiling potatoes, (1/2-inch dice)
* 1 cup diced corned beef (1/2-inch dice)
* 1/2 cup chopped onion
* 1/2 cup chopped green pepper
* 2 eggs
* Creole seasoning
* Chopped parsley, for sprinkling


Preheat oven to 400/F. In an ovenproof skillet (preferably nonstick) heat oil with onions and green peppers over medium high heat, 1 minute. Add potatoes and corned beef and sauté, tossing to combine with vegetables, 3 minutes. When mixture begins to stick, moisten with 1/4 cup water and cook 1 minute more. Using back of a wooden spoon, make 2 wells in hash mixture. Crack eggs, one at a time, into a ramekin or coffee cup. Slip eggs into wells, season tops of eggs with Creole seasoning, and transfer to oven. Cook just until eggs are set and potatoes are nicely browned, 5 to 7 minutes. Serve directly from pan, sprinkled with parsley.

Yield: 2 Servings

BRAISED CABBAGE WITH CORN BEEF HASH version 2
from Every Day's A Party Cookbook


Ingredients needed:

* 2 tablespoons unsalted butter
* 3 1/2 cups thinly sliced yellow onions
* 1 3/4 teaspoons salt
* 1 3/4 teaspoons freshly ground black pepper
* 1/2 head white cabbage (about 1 1/2 pounds), cored and thinly sliced
* 1 teaspoon sugar
* 3 tablespoons Creole or whole-grain mustard
* 2 teaspoons chopped garlic
* 1 cup water
* 1/2 cup heavy cream
* 1/4 cup olive oil
* 2 large baking potatoes (about 2 pounds), peeled and grated (squeeze the grated potatoes with your hands to remove excess water)
* 1 pound thinly sliced corned beef, shredded
* 8 large eggs
* 1 tablespoon chopped fresh parsley leaves


Melt the butter in a large, heavy saucepan or Dutch oven over medium heat. Add 2 cups of the onions, 3/4 teaspoon of the salt, and 3/4 teaspoon of the black pepper. Cook, stirring, until the onions are soft, about 4 minutes. Add the cabbage and sugar and stir until the cabbage is slightly wilted, about 3 minutes. Add the mustard and garlic and stir to mix. Add the water, stir, cover, and cook for 20 minutes, stirring occasionally. Add the cream, stir to mix, and cook, covered, for 10 minutes. Remove from the heat and keep warm.

In a large nonstick skillet over medium-high heat, heat the olive oil. Add the remaining 1 1/2 cups onions, the remaining 1 teaspoon salt, and the remaining 1 teaspoon black pepper. Cook, stirring, for 2 minutes. Add the potatoes and spread evenly over the onions. Cook, flipping the potatoes about every minute and gently mashing them, until golden brown, about 8 minutes.

Add the corned beef and cook, stirring and pressing it into the hash browns, for 2 minutes. One by one, crack the eggs over the mixture, placing them about 1/4 inch apart, reduce the heat to low, cover, and cook until the eggs are set, 7 to 8 minutes.

To serve, spread about 1/2 cup of the cabbage in the center of each serving plate and top with a wedge of corned beef hash with an egg. Sprinkle with the parsley and serve.

Yield: 8 servings go to allrecipes.com

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