Wonderful Breakfast Recipe Using Corned Beef
A Favorite Restaurant Breakfast Recipe
Ingredients:
2-3 cups corned beef, chopped or minced
2-3 medium potatoes
1/2 cup chopped onion or to taste (use green onion if you prefer)
1 tablespoon butter
2 tablespoons minced parsley
1/4 cup to 1/3 cup heavy cream or broth from cooking corned beef (enough to moisten)
2 tablespoons melted butter
Salt and Pepper to taste
Dash of paprika (optional)
1 teaspoon Worcestershire sauce (optional)
Instructions:
Boil the potatoes with skins on in the corned beef broth until tender or bake in oven until soft
Remove from broth or oven and let stand until cool enough to handle
Skin potatoes and crumble into the minced or chopped corned beef (in a bowl)
Preheat oven to 450 degrees F
Melt 1 tablespoon of butter in a skillet over low heat and saute the onions and parsley until the onions are soft
Add potato and meat mixture, seasonings, cream or broth (just enough to moisten) and salt and pepper and toss to combine well
Pour half the melted butter in a pie plate, pack in the corned beef hash mixture and drizzle the rest of the butter over the top
Bake at 450 degrees F for 15 minutes
Remove has from oven and cut into four servings and plate (see note * below)
Serve the hash with eggs and biscuits or toast.
One way to add eggs to the meal is to make 4 indentations in the top of the hash with a spoon before removing the hash from the pie plate. Break an egg into each indentation, salt and pepper the eggs and then return the hash-egg combination to the oven at 350 degrees F for 15-20 minutes or until the eggs are set (done). Remove the pie plate from the oven, slice the meal into 4 wedges and serve garnished with parsley sprigs.
A Favorite Restaurant Breakfast Recipe
Ingredients:
2-3 cups corned beef, chopped or minced
2-3 medium potatoes
1/2 cup chopped onion or to taste (use green onion if you prefer)
1 tablespoon butter
2 tablespoons minced parsley
1/4 cup to 1/3 cup heavy cream or broth from cooking corned beef (enough to moisten)
2 tablespoons melted butter
Salt and Pepper to taste
Dash of paprika (optional)
1 teaspoon Worcestershire sauce (optional)
Instructions:
Boil the potatoes with skins on in the corned beef broth until tender or bake in oven until soft
Remove from broth or oven and let stand until cool enough to handle
Skin potatoes and crumble into the minced or chopped corned beef (in a bowl)
Preheat oven to 450 degrees F
Melt 1 tablespoon of butter in a skillet over low heat and saute the onions and parsley until the onions are soft
Add potato and meat mixture, seasonings, cream or broth (just enough to moisten) and salt and pepper and toss to combine well
Pour half the melted butter in a pie plate, pack in the corned beef hash mixture and drizzle the rest of the butter over the top
Bake at 450 degrees F for 15 minutes
Remove has from oven and cut into four servings and plate (see note * below)
Serve the hash with eggs and biscuits or toast.
One way to add eggs to the meal is to make 4 indentations in the top of the hash with a spoon before removing the hash from the pie plate. Break an egg into each indentation, salt and pepper the eggs and then return the hash-egg combination to the oven at 350 degrees F for 15-20 minutes or until the eggs are set (done). Remove the pie plate from the oven, slice the meal into 4 wedges and serve garnished with parsley sprigs.