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.
- 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)
- 2 1⁄2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1⁄2 teaspoon freshly grated nutmeg
- Heat a medium skillet and pour in oil.
- Mix all the ingredients together and sauté over medium high heat until golden brown, about 8 minutes.
- 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.
- If you wish to use the bechamel sauce:.
- 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.
- 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.
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.
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
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!