Lindys Corned Beef Hash
From sosousme 14 years ago
- 30 minutes to make
- Serves 6
Left-over corned beef? Left-over roast beef. Get ye some hash! It's a favorite Sunday morning breakfast at our house.
Ingredients
- 1 pound cooked corned beef or roast beef, cut into about 1 inch cubes shopping list
- 1 pound cooked potatoes* shopping list
- 1/2 of a large onion, cut into chunks shopping list
- 1/2 of a green pepper, cut into chunks shopping list
- 1 teaspoon dried thyme shopping list
- 1/2 teaspoon dried dill weed, or to taste shopping list
- salt and pepper, to taste shopping list
- 2 tablespoons grapeseed or vegetable oil shopping list
- 1 tablespoon unsalted butter shopping list
- *LindySez NOTE: If using fresh potatoes, russet potatoes work best; but you can use red or Yukon gold. Peel (no need to peel the red or Yukon gold) and cube them, place them in a pot of cold water to cover; bring just to a boil, simmer 2 - 3 minutes then drain; run under cold water to stop the cooking process. You don't want the potatoes overcooked, just al;dente. If using simply potatoes, or another refrigerated potato, you can process them as indicated in the recipe. If using frozen potatoes, thaw them before processing, either in the microwave, or if you've planned ahead, in the refrigerator. shopping list
How to make it
- Place the meat in the bowl of a food processor fitted with the metal blade; pulse until finely chopped. Pour into a large bowl.
- Put the potatoes in the food processor; pulse until finely chopped. Add to the meat in small amounts, stirring until you have the meat to potato ratio you like.
- Place the onion and green pepper into the food processor, pulse and add to the meat and potatoes. Stir in the thyme, dill, salt and pepper. Taste and adjust seasonings to your liking.
- Heat the oil and butter together in a large skillet over medium heat. Add the hash and stir; then spread it out across the bottom of the pan and allow to cook until a nice crust has formed; turn and stir; spread out and allow to cook again until a nice crust has form. This will take 20 to 30 minutes, do not cook on too high a heat, allow it to cook slowly.
- If you are a traditionalist and like an egg with your hash, you can either poach one or fry one and put it on top when you serve, or make an indentation into the hash when it's almost finished cooking, crack your egg into the dent; cover the pan and let it cook.
- Per Serving: 272 Calories; 18g Fat (5g Sat, 9g Mono, 1g Poly); 13g Protein; 15g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 275mg Sodium.
sayboya
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" It was excellent "