Corned Beef Hash

Corned Beef Hash

Gourmet | December 1999

If you choose to make this hash with eggs, you’ve got breakfast. Take away the eggs, pair it with a green salad, and dinner is served.

Yield: Makes 4 servings

Ingredients

1 lb golden or red potatoes, cut into 1/4-inch dice

1-lb piece cooked corned beef, cut into chunks

1 cup chopped onion and red onion

1 large red bell pepper, diced

2 tablespoons unsalted butter

1/4 cup heavy cream (optional)

4 large eggs (optional)

Sauté onion and red 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 hmedium igh heat, covered for first 5 minutes, stirring occasionally, and then uncovered until browned, about 10 minutes more. Add red pepper and cook an additional 5 minutes.  Check potatoes to see if cooked through. If so, Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. If using cream, 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.