Photo: Corned Beef Hash Recipe
Ingredients
- 12 ounces chopped corned beef
- 2 whole potatoes cooked and grated
- 1/2 cup chopped mixed peppers
- 1/2 cup chopped red onions
- 1/2 cup chopped scallions
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh rosemary leaves
- 1/2 teaspoon salt
- 1/2 teaspoon fresh pepper
Directions
Mix all the ingredients together and saute in a pan until golden brown, about 8 minutes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By john28270_925479
Charlotte, NC
on September 16, 2012
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Excellent recipe. With one exception I followed this recipe exactly. After cooking, I de-glazed the pan with about 1/8 cup of Chardonnay and reduced it until it was thick; I added the reduction to the hash and stirred it in. I also corned my own beef using Alton Brown's recipe. (Took ten days but well worth the wait.
This recipe could be more specific in its ingredient list, use Yukon Gold or similar waxy potato; do not use russets or you'll get shepherd's pie.
By a cook from SoCal
Ladera Ranch, CA
on March 24, 2008
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I made this hash for Easter brunch, but I noticed the pictured hash had a bechamel sauce on it, (which sounded too heavy so I incorporated the eggs and hollandaise from Tyler Florence's Corned Beef Hash w/ poached eggs and easy Hollandaise recipe, which is also on this site. Talk about RAVE reviews! I will never make hash again without the hollandaise (I mean if you're going to guild the lily, you might as well go for it. I served the poached eggs and hollandaise on top of buttered/toasted bagels, with the hash alongside. Also, the peppers I included in the hash were yellow and orange bell peppers, as the parley supplied the green for a balance of color. I also ladled a little hollandaise on top of the hash (as well and topped it all with chopped chives. Everyone was very happy as they rolled away from the Easter table, (they suggested I open a restaurant, so that was nice and there was no need to eat again for the rest of the day! I will definitely make these (three recipes again! Count on cooking the hash longer than the 7-10 minutes suggested though, if you like it crispy on the bottom.WOW.
By Expat in Holland
Living back in ...
on March 27, 2005
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This was an excellent recipe for Corned Beef Hash. I did add a clove of garlic to the onion and peppers mixture. And decided to push the has to the side and fry two eggs to place on top when I served the dish. It was a very good recipe and one I will make again. My dutch husband had never had Hash before, and after this easy dinner was a fan.
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