Recipe

Corned Beef Hash With Fried Eggs Recipe

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Ingredients

3/4 c beef broth .
1 tbsp worcestershire sauce .
1 tbsp all-purpose flour .
1/2 lb cooked corned beef, cut into 3/4-inch cubes (from a 3- to 4-lb corned beef brisket) .
2 tbsps bottled beet horseradish .
2 russet potatoes, potatoes (baking, about 1 lb) .
1 green bell pepper, sliced coarse .
1/4 c unsalted butter .
1 large garlic clove, minced .
1 large onion, cut into 3/4-inch pieces

Directions

Step #1 Peel potatoes & cut into 1/2-inch dice.
Step #2 Add potatoes to a large saucepan of boiling water & boil 6 mins, or until just tender.
Step #3 Drain.
Step #4 In a large non-stick skillet cook onion & garlic in butter over moderate heat, stirring, until onion is golden.
Step #5 Add bell pepper & cook, stirring, 5 mins.
Step #6 Sprinkle top flour over mixture & cook, stirring, 2 mins.
Step #7 Stir in broth, horseradish, & Worcestershire sauce & let simmer, stirring, 2 mins.
Step #8 Add corned beef, until browned & crisp, & salt & pepper to taste & cook over moderate heat, potatoes, turning hash, about 15 mins.
Step #9 Serve hash with fried eggs.
Step #10 To make corned beef:.
Step #11 In a kettle mix beef with cold water to cover by 2 inches & bring water to just a boil, skimming froth.
Step #12 Simmer beef, covered, 3 hrs, or until tender.
Step #13 Remove kettle from heat & let beef stand in cooking liquid 20 mins.
Step #14 Transfer beef to work surface & trim fat.
Step #15 Use beef as part of a boiled dinner and/or for making corned beef on rye.
Step #16 Corned beef keeps, covered & chilled, 4 days.
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