Little Rooster's Cafe Corned Beef Hash

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.

• Ready In: 23 mins
• Serves: 2

Ingredients

• 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)

• Bechamel Sauce

• 2 1⁄2 tablespoons butter
• 2  tablespoons all-purpose flour
• 2  cups milk
• 1  teaspoon salt
• 1⁄2 teaspoon  freshly grated nutmeg

Directions

1. Heat a medium skillet and pour in oil.
2. Mix all the ingredients together and sauté over medium high heat until golden brown, about 8 minutes.
3. 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.
4. If you wish to use the bechamel sauce:
5. 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.
6. 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.