| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Emlive02 |
6 |
servings |
INGREDIENTS
| 1/2 |
|
Stick Unsalted butter |
| 2 |
c |
Small-diced yellow onions |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Chopped garlic |
| 1 1/2 |
lb |
Corned beef; chopped |
| 1 1/2 |
lb |
Idaho potatoes; peeled, small diced, |
|
|
And blanched |
INSTRUCTIONS
Preheat the oven to 400 degrees. In a large oven-proof skillet, over
medium-high heat, melt the butter. Add the onions. Season with salt
and pepper. Saute until golden, about 4 minutes. Add the garlic and
corned beef. Continue to saute for 2 minutes. Add the potatoes.
Season with salt and pepper. Continue to cook for 4 minutes. Remove
from the heat. Using the back of a large spoon or spatula, pack the
mixture firmly into the pan. Place the pan in the oven. Cook for 8 to
10 minutes or until golden brown. Remove from the oven and slice into
individual servings. This recipe yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B25 broadcast 03-17-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-17-1998
Recipe by: Emeril Lagasse
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