Recipe by Mille®
Llanfairpwllgwyngyll gogerychwyrndrobwllllanty siliogogogoch is the name (I'm not making this up!) of a town in Wales. In addition to its own Corned Beef Hash, it has its own web site. You won't find this delectable dish on the menu at your local town diner.
Top Review by Angela Sara
A really tasty dish! Especially the browned bits around the edge! Very easy to make, all in one pan. I used the vegetables that I had left over in the fridge, potatoes, carrots and swede and just softened some onion first in the vegetable shortening before adding the rest of the ingredients. Thanks for sharing.
- 1 cup cooked chopped corned beef brisket
- 1⁄2 cup cooked mixed vegetables, chopped (carrots, parsnips, cabbage, onions)
- 1 cup cooked beet, chopped
- 2 cups boiled potatoes, chopped
- bacon fat or vegetable shortening
- 4 fluid ounces beef broth
- 1 tablespoon fresh parsley, chopped
- 4 eggs, poached
Directions See How It's Made
- Toss the chopped meat and vegetables in a mixing bowl.
- Heat a skillet containing the bacon fat or shortening about ¼ inch deep.
- Spread the hash smoothly to cover the bottom of the pan, tamping it down a bit and adding a little broth.
- Cook without stirring over very low heat, until the hash begins to brown at the edges, at least 30 minutes.
- Fold it as you would an omelette and slide it onto a hot platter.
- Sprinkle with parsley.
- Plop a poached egg on top of each serving and serve.