CONFETTI CORNED BEEF HASH WITH POACHED EGGS (for four)
2 white boiling potatoes, cut into ¼ inch dice
6 tablespoons (3/4 stick) unsalted butter
1 onion, cut into ¼ inch dice
1 red bell pepper, cored, seeded and cut into ¼ inch dice
1 green bell pepper, cored, seeded and cut into ¼ inch dice
1 pound cooked corned beef (left over from your corned beef and cabbage or New England boiled dinner), cut into ¼ inch dice
5 tablespoons chopped fresh Italian flat-leaf parsley
1 teaspoon dried thyme
1 teaspoon coarsely ground black pepper
salt to taste
2 tablespoons olive oil
2 scallions, white bulb and 3 inches of the green, thinly sliced
- Place the diced potatoes in a saucepan and cover with cold water. Bring to a boil and simmer until just tender, about 10 minutes. Drain, transfer to a large bowl and set aside.
- Melt 4 tablespoons butter in a skillet and add the onion and peppers. Cook over medium heat until wilted, about 5 minutes. Add the vegetables to the potatoes in the large bowl.
- Add the corned beef, 4 tablespoons of the parsley, the thyme, pepper and salt to the vegetables. Stir well.
- Heat the remaining 2 tablespoons butter and the oil in a 12 inch heavy skillet (cast iron is ideal). Add the hash and spread it out evenly. Place a heavy lid or plate that is slightly smaller than the skillet on top of the hash, weighting it down. Cook over medium heat until the corned beef has browned slightly, about 10 minutes. Remove the lid and turn the hash over with a large spatula. (This hash will not form a solid pancake shape). Cook until the other side has browned slightly, about 5 minutes.
- Divide the hash between four plates and top each portion with a poached egg. Sprinkle with the scallions and the remaining tablespoon parsley.
from Julee Rosso and Sheila Lukins, The New Basics Cookbook