Recipe 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.
Top Review by 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.
- 340.19 g chopped corned beef
- 2 whole potatoes, peeled, cooked and grated
- 118.29 ml chopped mixed pepper
- 118.29 ml chopped red onion
- 118.29 ml chopped scallion
- 1 garlic clove, chopped (optional)
- 14.79 ml chopped fresh parsley leaves
- 14.79 ml chopped fresh rosemary leaf
- 2.46 ml salt
- 2.46 ml fresh pepper
- 14.79-29.58 ml olive oil (for frying)
- 36.97 ml butter
- 29.58 ml all-purpose flour
- 473.18 ml milk
- 4.92 ml salt
- 2.46 ml freshly grated nutmeg
Directions See How It's Made
- 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.