| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
March 1994 |
1 |
servings |
INGREDIENTS
| 2 |
|
Russet; (baking) potatoes |
|
|
; (about 1 pound) |
| 1 |
lg |
Onion; cut into 3/4-inch |
|
|
; pieces |
| 1 |
lg |
Garlic clove; minced |
| 1/2 |
|
Stick unsalted butter; (1/4 cup) |
| 1 |
|
Green bell pepper; chopped coarse |
| 1 |
tb |
All-purpose flour |
| 3/4 |
c |
Beef broth |
| 2 |
tb |
Bottled beet horseradish |
| 1 |
tb |
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
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