Nixon's Farewell Corned Beef Hash Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tbsp. butter
2 tbsp. chopped onion
1 garlic clove, minced
1/3 cup cooked potatoes, diced
1/2 cup corned beef, diced
1/4 cup canned diced tomatoes, well drained
freshly ground black pepper
hot red pepper sauce
1 poached egg
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Directions: |
Directions:Note: This is a single serving recipe, so when I make it for my family, I always quadruple the ingredients. In a medium saucepan, melt butter in a cast iron skillet. Add onion and garlic and cook until soft but not brown, 5 minutes. Add potatoes and corned beef; cook over medium heat 10 minutes, until potatoes are brown. Add tomatoes, black pepper and red pepper sauce. Cook until potatoes are crisp, 10 minutes. With a spatula, form mixture into an omelet shape; reduce to medium-low heat and continue cooking until mixture is golden brown and crisp, 5 to 8 minutes. Transfer to a serving plate. With the back of a large spoon, make a well in the center of the hash and place the poached egg in the center. Serve immediately. |
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Personal
Notes: |
Personal
Notes: This recipe is called Nixon's farewell breakfast because on the morning he was going to resign, he asked the White House Chef Henry Haller to make him something special. Nixon veered off from his usual breakfast of wheat germ and coffee that day. Still clad in his pajamas, he asked that the hash be served to him in the Lincoln Sitting Room. While there, Alexander Haig came into the room carrying the simple, one-sentence typed resignation, which Nixon then signed. I think this is the best corned beef hash recipe out there, maybe because it has tomatoes in it!
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