Corned Beef Hash
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup heavy cream
- 1 cup chopped onion
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh flat-leaf parsley
- Carbohydrate 27 g(9%)
- Cholesterol 147 mg(49%)
- Fat 33 g(51%)
- Fiber 4 g(16%)
- Protein 24 g(48%)
- Saturated Fat 14 g(72%)
- Sodium 1120 mg(47%)
- Calories 503
Preparation 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.
Preparation 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.
