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StarChefs

Breakfast in Bed

Valentine's Day

Real Corned Beef Hash

From Breakfast in Bed by Jesse Ziff Cool, HarperCollins, 1997
Adapted by StarChefs

Yield: 2 to 4 servings

  • 1 pound baking potatoes, scrubbed and chopped into bite-sized pieces (½-inch cubes)
  • 1 medium onion, chopped into bite-sized pieces (½-inch cubes)
  • 8 to 12 ounces corned beef, chopped into bite-sized pieces (½-inch cubes)
  • 2 Tablespoons vegetable oil or any other neutral oil such as canola
  • Salt and freshly ground pepper to taste

To prepare hash: heat a 10-inch skillet over medium heat, and add the oil. Sauté the potato, onion, and corned beef, turning the mixture with a spatula, until the potato is soft and all the ingredients are crispy and browned, about 10 minutes. Season to taste with salt and pepper.

Serving suggestions: "Prepare poached or fried eggs, and serve them over the hash

 

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