By Sharon123 on August 01, 2005
Photo by Lorrie in Montreal
Photo by Lorrie in Montreal
"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."
Serving Size: 1 (780 g)
Servings Per Recipe: 2
"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!"
"I really liked the flavor of the rosemary in the hash. Very good! I don't think I'll ever to out for corned beef hash and poached eggs again! I was glad that there was no worchestershire sauce in this recipe, some I've tried in the past relied on it for most of the flavor, which isn't what a good CBH should taste like. Thanks for posting. Made and reviewed for Zaar Tag Aug, 2005."
"Absolutely delicious! A super way to make use of the leftover Corned beef!"
"Needed to use up some leftover recipe#389219 and this fit the bill perfectly. Made up only half the sauce and it was enough for us. TFS the good stuff."
"Very good but think I would like it better with ham. But it was a good recipe to use up left over corned beef."
"DH loves corned beef hash and this was no exception. The rosemary adds a very interesting and different flavor. I looked at the nutritional values and went wow! Well after making this, I believe that the folks at Little Rooster's must have very large appetites. I used 1 medium potato which was diced small, a combination of red and green bell peppers and a leek in place of the scallions. I did make the Bechamel sauce using fat free milk. With one potato this recipe easily feed four topped with a fried egg and a side order of toast."
"This was pretty tasty. Served with a poached egg on top and the sauce. Liked the taste of nutmeg. Easy to make."
"I made this hash using leftover pork from a tenderloin rather than the corned beef called for. The rosemary, as noted by other reviewers, provides a different flavour element than you would normally expect from a hash, but it was very good, especially with the pork. I doubled the amount of onions as the ones we have now are new harvest and very sweet and juicy and begging to be used. I opted out on the bechamel to save a few calories, but did top each serving with a fried egg."
"This was my first time making corned beef hash, and I thought it was very comforting and had a touch of being gourmet because of the rosemary and nutmeg-spiced cream sauce. I served it with poached eggs and the sauce on top. This recipe does not make a whole lot (please note that it is intended for 2 servings) so if you have a bigger family or guests, you may want to double the hash part. However, the bechamel sauce made a lot, and we had a ton leftover."