One of the best things about having corned beef in the fridge is that you can make hash. This happens to be one of my favorite special breakfasts (or supper for that matter), but it is rare that you can get good Corned Beef Hash in a restaurant. Most of the time you get tinned meat and frozen potatoes. Yuck! But when you make it at home from corned beef that you have made, you have a splendid dish. This recipe from from David Rosengarten.
CORNED BEEF HASH
(4 servings)
- 6 tablespoons unsalted butter
- 2 cups diced onion
- 3 tablespoons flour
- 2 cups dicd, peeled, cooked potato
- 3 cups diced, leftover corned beef
Preheat oven to 375 degrees.
Melt butter in a 10 1/2-inch cast-iron skillet over low heat. Add onion to skillet and cook, stirring occasionally until the onion is transparent.
Sprinkle flour over the onions and stir to blend well. Cook for 2 minutes more, stirring occasionally. Increase heat to medium. Add potato and corned beef. Continue to cook for another minute, stirring constantly. Cover skillet and place in preheated oven. Bake for 30 minutes.
Serve with a poached egg on top.
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