Restaurant Corned Beef Hash Recipe

Ingredients:

• 2-3 cups corned beef, chopped or minced
• 2-3 medium potatoes
• 1/2 cup chopped onion or to taste (use green onion if you prefer)
• 1 tablespoon butter
• 2 tablespoons minced parsley
• 1/4 cup to 1/3 cup heavy cream or broth from cooking corned beef (enough to moisten)
• 2 tablespoons melted butter
• Salt and Pepper to taste
• Dash of paprika (optional)
• 1 teaspoon Worcestershire sauce (optional)

Instructions:

• Boil the potatoes with skins on in the corned beef broth until tender or bake in oven until soft
• Remove from broth or oven and let stand until cool enough to handle
• Skin potatoes and crumble into the minced or chopped corned beef (in a bowl)
• Preheat oven to 450 degrees F
• Melt 1 tablespoon of butter in a skillet over low heat and saute the onions and parsley until the onions are soft
• Add potato and meat mixture, seasonings, cream or broth (just enough to moisten) and salt and pepper and toss to combine well
• Pour half the melted butter in a pie plate, pack in the corned beef hash mixture and drizzle the rest of the butter over the top
• Bake at 450 degrees F for 15 minutes
• Remove has from oven and cut into four servings and plate (see note * below)

real-restaurant-recipes.com

Potatoes Corned Beef Hash Recipe

Ingredients :

• 1 lb baking (russet) potatoes, peeled and cut into 1/4-inch dice
• 1-lb piece cooked corned beef, cut into chunks
• 1 cup chopped onion
• 1 large red bell pepper, cut into 1/4-inch pieces
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream
• 4 large eggs (optional)
• 1 tablespoon chopped fresh flat-leaf parsley

How to cook :

• Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped.
• Sauté onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes.
• Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned.
• Add cream and cook, stirring, 1 minute.
• If desired, make 4 holes in hash and break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper. Sprinkle hash with parsley.

Served : 4 peoples

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