Popcat's Corned Beef Hash

Corned Beef Hash served on Toast with Eggs and a spicy Béchamel Sauce makes for Breakfast Heaven! Of course, I like breakfast for lunch and dinner too!! A Great way to use leftover Corned Beef and potatoes.

• Ready In: 35 mins
• Serves: 4
• Yields: 4

Ingredients

• Corned Beef Hash

• 1  tablespoon butter
• 1  tablespoon olive oil
• 1  onion, chopped
• 1  red bell pepper, chopped
• 1 1⁄2 cups corned beef
• 2  cups  chopped  roasted potatoes (or leftover Potatoes)
•  fresh ground pepper
• 1  tablespoon butter
• 1  tablespoon olive oil

• Rosemary Garlic Bechamel Sauce

• 1  tablespoon butter
• 1  tablespoon flour
• 1  cup milk (warmed)
• 1⁄4 teaspoon ground rosemary
• 1⁄4 teaspoon  granulated garlic
• 1⁄4 teaspoon fresh ground pepper
• 1⁄8 teaspoon salt

• To Serve

• 4  slices  toast
• 4  eggs
•  chopped parsley

Directions

1. CORNED BEEF HASH:
2. In a heavy fry pan cook the Onion in 1 T. Butter and 1T. Olive Oil over medium heat until the Onion starts to brown (about 4 minutes).
3. Add the Red Bell Pepper and cook another 2 minutes.
4. Add the Corned Beef and cook another 3 minutes.
5. Scrape into a bowl along with the potatoes and Fresh Ground Pepper to taste and mix.
6. Wipe out the fry pan and return to the heat.
7. Melt the final 1 T. Butter and 1 T. Olive Oil in the fry pan over medium heat.
8. Spread the hash evenly on the bottom of the pan and cook without stirring for 5 minutes.
9. Stir the hash bringing up the browned parts, spread again, and cook an additional 5 minutes.
10. Stir, set aside and keep warm.
11. ROSEMARY GARLIC BÉCHAMEL SAUCE:
12. Melt 1 Tablespoon of butter in a saucepan on medium heat.
13. Whisk in 1 Tablespoon of Flour cook, whisking constantly, for about 2 minutes until the flour browns slightly. (I warm the milk in the microwave while browning the flour).
14. Slowly add the milk – watch out for spatters! Then add the spices.
15. Whisk until the sauce thickens.
16. Set aside and keep warm.
17. TO SERVE:
18. Toast 4 slices of bread (I prefer crusty artisan bread) and place the slices on 4 warmed plates.
19. Pile ¼ of the Corned Beef Hash on each slice and keep warm.
20. Fry or poach 4 eggs and place one on top of the each Hash serving.
21. Spoon ¼ of the Sauce over each serving.
22. Garnish with Parsley.
23. Serve immediately.