"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

BEEF- CORNED BEEF HASH Recipe

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This recipe for BEEF- CORNED BEEF HASH, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, March 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
SERVES 4

This is the way my dad made it when I was growing up. So simple, nothing fancy. . The fresh corned beef is good, but there is something so comfortable about the canned corned beef. Yes it is that funny shaped can with the key on a band to open, about 10 oz.
1 can corned beef (not canned hash, were making the hash)
3 cups 1/2 inch diced potatoes, or smaller,
1 large diced onion
Salt and lots of fresh ground pepper
6 TBL butter
Chopped parsley
8 eggs, If it is for breakfast. My family never made hash for breakfast, it was a quick supper meal, and always with over cooked frozen baby lima beans with lots of butter and salt and pepper.

Directions:
Directions:
Melt 4 TBL butter in a very large skillet, sauté the onions until limp, add the diced potatoes and shake around the pan until they start to brown a little. Add just enough water to barely cover the potatoes add salt and a good amount of ground pepper. Boil the potatoes until just crisp tender, about 5 minutes. While potatoes are cooking open can of corned beef and coarsely break it up. Add it to the pan of potatoes that still should have about ˝ cup water in it. Fold gently until combined. Let the water cook out and gently flatten the hash, slide some butter under the hash and let it brown in the frying pan, turning in sections just once letting each side get crispy brown, adding more butter as needed. OR as soon as the meat is combined and water is all cooked out, take off the heat and let cool. Shape hash into 4 thick patties, and cook on a hot griddle or heavy frying pan with a good sized pat of butter under each one. Fry until crispy brown on each side, turning just once. Serve with 1 or 2 poached eggs on top of each serving. Sprinkle with chopped parsley.

 

 

 

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