Now that the rain has stopped and the sun is bright, I am back outside working on my house and garden. Yesterday I took care of a huge branch that fell off my crabapple tree and cleared dead wood from my Dogwood. And put the second coat of paint on my foundation so I can now order in soil to top up my beds. Then I will be ready for planting!
So I have not been cooking very much. I have never made corned beef hash. This is inspired by a recipe from Epicurious.com I use that website a lot.
I made this with my big ol' cast iron pan. But wouldn't it be fun, if you had a set of small cast iron pans, to serve it directly to the table with each person having their own pan! The food would stay hot for a long time. Everybody would get lots of nice crispy pieces.
Corned Beef Hash serves one
- 1 baking (russet) potatoes, peeled and cut into 1/4-inch dice
- 1/2 cup cooked corned beef, cut into chunks
- 2 tablespoons chopped onion
- 2 tablespoons red bell pepper, cut into 1/4-inch pieces
- 1 tablespoons unsalted butter
- 1 tablespoon heavy cream
- 1 large egg (optional)
- 1 tablespoon chopped fresh flat-leaf parsley
Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Coarsely chop corned beef.
Sauté onion and bell pepper in butter in a small 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 a hole in hash and break 1 egg into it. Cook over moderately low heat, covered, 5 minutes, or until egg is cooked to desired doneness, and season with salt and pepper. Garnish hash with parsley.