This image courtesy of Joseph DeLeo
For diverse folk here’s the actual fragment of the corned beef. It has been a breakfast dish for generations, and it is one among the extra in style luncheon dishes to be stumbled on wherever—with a little of chili sauce, in most cases, and a poached egg for garniture. Here is a frail hash, successfully off in flavor, however the proportions will seemingly be altered to suit your style.
Full Timebelow 4 hours
One Pot MealYes
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Lactose-free, Peanut Free, Soy Free, Tree Nut Free
MealBreakfast, Brunch, Lunch
Taste and TextureCrisp, Meaty, Salty, Palatable
- 2 pounds frigid corned beef
- 4 to 6 frigid boiled potatoes of medium size, coarsely chopped
- 1 medium size onion, finely chopped
- Freshly ground pepper
- ¼ teaspoon nutmeg
- Butter or beef drippings
- Heavy cream or boiling water (no longer major)
Carve the meat somewhat unbiased with a knife in web page online of set it thru the grinder. Combine the potatoes and onion with the meat and add a few exact grinds of murky pepper and the nutmeg. Blend successfully and allow to relaxation in the fridge diverse hours or in a single day. When able to cook dinner, melt barely ample butter or beef drippings in a heavy skillet to cowl the underside—4 to 6 tablespoons. Add the hash and press down considerably firmly. When the hash begins to glean a crust on the underside, flip with a spatula so that among the crust is dropped on the cease. At this level many folk add about ½ cup of heavy cream or some boiling water, which enables the underside crust to manufacture extra rapid. I capture to cook dinner the hash slowly to glean the crust, turning it diverse times. When it has crusted successfully, loosen it with a spatula, fold it as soon as, and flip it out on a platter, crusty side up. Aid with poached eggs, toast, and chili sauce.
Some recipes encompass finely chopped inexperienced pepper, to be added to the corned beef along with the onion.
Red Flannel Hash. Preferred of Composed Englanders, here’s a corned beef hash to which one adds coarsely chopped cooked beets to style sooner than crisping in the skillet—no longer pickled beets, but ideally leftover beets from the boiled dinner.
1972 James A. Beard
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