Corned Beef Hash and Potatoes

Submitted by Chicagoland Chef du Jour

"A great way to use up leftover corned beef. Perfect for brunch or dinner. From: "Joy of Cooking". I prefer using a red bell pepper as they tend to be sweeter. Cook time does not include poaching eggs."

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 6

ingredients

• 3 cups cooked corned beef, about 1 1/2 lbs, course chop
• 2 cups potatoes, boiled, peeled, diced
• 2 tablespoons butter
• 1⁄2 cup onion, chopped
• 1 sweet bell pepper, diced, opt. red, green
• 2 celery ribs, chopped
• 1 garlic clove, minced
• 1 cup button mushroom, chopped, I have made with and without
• 1 tablespoon Worcestershire sauce
• 2 tablespoons parsley, chopped, flat leaf
• 2⁄3 cup beef stock, can use water
• 6 poached eggs (optional)

directions

1. Melt butter in skillet.
2. Add onions , garlic, bell pepper, celery and mushrooms. Saute' until tender.
3. Add beef and potatoes, water/stock, Worcestershire, and parsley.
4. Cook and stir over medium heat until warmed through and liquid is reduced to desired amount. OPT: Mash the beef and potatoes as desired.

5. OPTIONS:

6. If a crispy & browned hash is desired, heat up oil in separate skillet and a divide into 6 portions and brown.
7. Poach eggs, serve over hash.

Reviews

[Mustang Sally 54269]

I had some corned beef in the fridge & found this recipe. I was different that we normally make but we enjoyed the flavours. Couple small changes; I added a finely chopped jalapeno and instead of fresh I sub'd dried parsley. Instead of poached, I decided to use fried eggs over the hash. Nice recipe, thanks for sharing.