| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | New England | Beef | 4 | Servings |
INGREDIENTS
| 1 | c | Corned beef brisket — |
| Chopped, cooked | ||
| 1/2 | c | Chopped cooked vegetables, |
| Such as – | ||
| Carrots, parsnips, cabbage, | ||
| Onions | ||
| 1 | c | Cooked beets — chopped |
| 2 | c | Boiled potatoes — chopped |
| Bacon fat or vegetable | ||
| Shortening | ||
| 1/2 | c | Beef broth |
| 1 | tb | Parsley — chopped |
| 4 | Poached eggs — optional |
INSTRUCTIONS
Toss the chopped meat and vegetables in a mixing bowl. Heat a skillet containing fat or shortening about 1/4 inch deep. Spread the hash smoothly to cover the bottom of the pan, tamping it down a bit and adding a little broth. Cook without stirring over very low heat, until the hash begins to brown at the edges, at least 30 minutes. Fold it as you wouldan omelet and slide it onto a hot platter. Sprinkle with parsley. Poached eggs can be placed on top when served. Recipe By : L.L. Bean Book of New England Cookery From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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