Corned Beef Hash with Eggs

Corned Beef Hash with Eggs
(Adapted from Williams Sonoma "Potato")
Makes about 3 servings


6 red potatoes (boiled whole for 25 minutes, cooled and peeled)
4 tbsp fresh chopped parsley
3 tbsp Dijon mustard
1 small red onion chopped
3/4 pound cooked smoked meat
3 tbsp unsalted butter
Eggs made the way you like them (original recipe calls for poached eggs)


1. In a large bowl, add two of the six potatoes and mash them well with a fork.

2. Stir in the parsley, mustard and onion (S&P to taste). Dice the remaining four potatoes; add the chopped/diced smoked meat to the mashed potato mix.

3. In a large 12-inch pan, heat the butter on medium high heat. Add the potato mix and press down with a spatula as much as you can. Cover, turn the heat down to medium and cook for about 12 minutes.

4. Turn the potato mix over in sections (it won't be a clean turn!) and press down again. Cook, covered, another 10 minutes.

5. Meanwhile prepare your eggs.

6. Serve the hash with eggs and top with a bit of parsley.

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