Little Rooster's Cafe Corned Beef Hash

Submitted by Sharon123

"From the Little Rooster Cafe in Manchester, Vermont, this lifts the humble corned beef hash upward to stardom! Adapted from Rachael Ray's $40 a Day."

 

• Ready In: 23mins
• Ingredients: 16
• Serves: 2

ingredients

• 12 ounces chopped corned beef
• 2 whole potatoes, peeled, cooked and grated
• 1⁄2 cup chopped mixed pepper
• 1⁄2 cup chopped red onion
• 1⁄2 cup chopped scallion
• 1 garlic clove, chopped (optional)
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped fresh rosemary leaf
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh pepper
• 1 -2 tablespoon olive oil (for frying)

• Bechamel Sauce

• 2 1⁄2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 teaspoon salt
• 1⁄2 teaspoon freshly grated nutmeg

directions

1. Heat a medium skillet and pour in oil.
2. Mix all the ingredients together and sauté over medium high heat until golden brown, about 8 minutes.
3. At the restaurant, the hash is placed on a plate, topped with two poached eggs, bechamel sauce is ladled on, and it is served with two slices of toast.

4. If you wish to use the bechamel sauce:

5. In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden color, about 6 to 7 minutes.
6. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture, a cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use. Makes about 1 1/2 cups. Use amount of sauce to taste.

Reviews

[K9 Owned]

Excellent Corned Beef hash! I made the hash as directed and thought it would be way too much for two of us. 'Someone' ate a huge portion :) I did go with the bechamel option but I find most bechamel a little bland so I used the trick a restauranteur taught me. When it is all blended I added a whole clove of garlic and 1/2 an onion. I fished these out before serving. The poached eggs on top were a great touch. Served with toast on the side. Yum.

 

[rosie316]

I made this hash this morning for breakfast so I could use my left over St. Patty's corned beef and veggies. (I also made a soup for lunch using almost the same ingredients). I served it with scrambled eggs and toast. I did not have a scallion or fresh rosemary, but I'm sure that would have boosted the flavors even more. I also used the Bechamel. Extremely quick and quite easy to prepare. Thank you for a very good recipe. Made for PRMR - Spring 2013

 

[Graciebonica]

So delicious! I didn't have scallions on hand, so I just increased the amount of chopped onion. The peppers and the parsley add so much flavor! Instead of Bechamel sauce, I made microwave Hollandaise, as that is the family favorite. I did increase the potatoes a bit. The next time I prepare this recipe, I will omit the rosemary---this is not a criticism, just a personal preference. Altogether a great recipe, do try it!

 

[Simply Chris]

I really liked the flavor of the rosemary in the hash. Very good! I don't think I'll ever to out for corned beef hash and poached eggs again! I was glad that there was no worchestershire sauce in this recipe, some I've tried in the past relied on it for most of the flavor, which isn't what a good CBH should taste like. Thanks for posting. Made and reviewed for Zaar Tag Aug, 2005.

 

[Lorrie in Montreal]

Absolutely delicious! A super way to make use of the leftover Corned beef!