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.