A recent blog posting about corned beef had one reader asking whether anyone out there had a time-tested recipe for corned beef hash.
I don’t blame him. Corned beef hash is second only to reubens in the best uses for the leftover St. Patty’s Day/New Year’s Day meat.
When I was a kid, we would occasionally be treated to corned beef hash for dinner, so I think of it more as a late day meal than a breakfast food. But recently, during a brunch at Keswick Hall in Charlottesville, I had corned beef hash served with a tiny, fried quail egg nestled in it.
It was delicious enough to have me thinking about my next corned beef hash breakfast.
Blog reader Liz came through today with her favorite corned beef hash recipe. I’ll post it here, but if anyone else has a different recipe, I’d love to see it.
Corned Beef Hash
Courtesy of blog reader Liz, who got this recipe from the Silvermine Tavern in Norwalk, CT.
1 1/2 cups cooked corned beef
1 1/2 cups cooked, diced potatoes
1 Tbsp. minced onion
1 Tbsp. diced green pepper
1/3 cup chicken stock
Salt and pepper to taste
2 Tbsp. butter
Chop the corned beef in a food processor until it has a coarse texture. Stir together corned beef, potatoes, onion, stock, peppers and seasonings.
Melt butter in a nonstick frying pan. Spread the hash evenly in the pan and cook slowly until browned on the bottom.
Serve hot with a poached egg.
From Silvermine Tavern, voted best brunch.
Image credit: www.thekitchn.com