RCP: Corned-beef hash

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RCP: Corned-beef hash

Postby Susan B » Fri Apr 19, 2013 6:10 pm

Karen, as promised this is the recipe from which I have developed a hash that I like:

Corned-beef hash
Creative International Cookbook, edited by Charlotte Turgeon

4 tablespoons butter or margarine
1 small onion, minced
1 16-ounce can corned beef (or 2 cups chopped leftover corned beef)
3 medium potatoes, peeled, diced
¼ cup water
2 tablespoons catsup
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder
Salt and pepper
4 eggs (optional)

Melt butter in large, heavy skillet. Add onion; sauté until tender. Add remaining ingredients, except eggs; stir well. Bring to boil over moderate heat. Reduce heat to low; cook, covered, 45 minutes, stirring occasionally.

Make 4 wells in hash. Break eggs into wells. Cover; cook on low 10 to 12 minutes or until whites of eggs are. Serve hash garnished with parsley. Accompany with sliced tomatoes with French dressing.

MAKES 4 SERVINGS

notes: I always use leftover corned beef. I often use leftover boiled potatoes, provided they are still firm enough to dice, and add them nearer then end of the cooking time. I like to let the bottom of the hash caramelize at the finish; the catsup will so nicely. I add more if needed. I am not sure why the authors felt the need to mention the salad.
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Re: RCP: Corned-beef hash

Postby Howie Hart » Fri Apr 19, 2013 6:46 pm

Pretty much what I do, only I've never added Worcestershire sauce and put the ketchup on as a condiment when serving.
One I came up with recently is a chip dip - mix half sour cream and mayo, stir in crumbled corned beef and horseradish.
Chico - Hey! This Bottle is empty!
Groucho - That's because it's dry Champagne.
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Re: RCP: Corned-beef hash

Postby Susan B » Fri Apr 19, 2013 9:16 pm

Howie, that dip sounds pretty good. Maybe I'll have to have corned beef more than once a year.
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Re: RCP: Corned-beef hash

Postby Howie Hart » Fri Apr 19, 2013 11:24 pm

Chico - Hey! This Bottle is empty!
Groucho - That's because it's dry Champagne.
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Re: RCP: Corned-beef hash

Postby Carl Eppig » Sun Apr 21, 2013 4:31 pm

Another kind of hash with the same general makeup: Medium ground venison (or other) sausage, diced sweet potatoes, and onions. Used to serve it in my B&B in Maine.
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Re: RCP: Corned-beef hash

Postby Susan B » Thu Apr 25, 2013 9:15 pm

It's actually better with bacon.


I think most things are. :D
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