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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