| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | March 1994 | 1 | Servings | |
INGREDIENTS
| 2 | Russet, baking potatoes | |
| about 1 pound | ||
| 1 | Onion, cut into 3/4-inch | |
| pieces | ||
| 1 | Garlic clove, minced | |
| 1/2 | Stick unsalted butter, 1/4 | |
| cup | ||
| 1 | Green bell pepper, chopped | |
| coarse | ||
| 1 | T | All-purpose flour |
| 3/4 | c | Beef broth |
| 2 | T | Bottled beet horseradish |
| 1 | T | Worcestershire sauce |
| 1/2 | lb | Cooked corned beef, from a |
| 3- to | ||
| 4-pound corned beef | ||
| brisket cut into | ||
| 3/4-inch cubes | ||
| about 2 cups | ||
| Fried eggs as an | ||
| accompaniment |
INSTRUCTIONS
Peel potatoes and cut into 1/2-inch dice. Add potatoes to a large saucepan of boiling water and boil 6 minutes, or until just tender. Drain. In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden. Add bell pepper and cook, stirring, 5 minutes. Sprinkle flour over mixture and cook, stirring, 2 minutes. Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes. Serve hash with fried eggs. To make corned beef: In a kettle combine beef with cold water to cover by 2 inches and bring water to just a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye. Corned beef keeps, covered and chilled, 4 days. Serves 4. Gourmet March 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 7717
Calories From Fat: 4794
Total Fat: 533g
Cholesterol: 1836.2mg
Sodium: 36863mg
Potassium: 12791.8mg
Carbohydrates: 247.9g
Fiber: 19.1g
Sugar: 69g
Protein: 455.3g