During my childhood, St. Patrick’s Day always called for corned beef and cabbage, which was not my favorite meal. What was a treat was corned beef hash with eggs the next morning or, just as good, grilled Reuben sandwiches made with corned beef, sauerkraut and Thousand Island dressing on dark rye.
Maralyn’s Corned Beef Hash
Ingredients:
3 tablespoons butter
2-3 cups cooked corned beef, finely chopped
2-3 cups cooked potatoes, chopped
3-4 tablespoons onion, minced (green onion works)
2-3 tablespoons parsley, minced
1/3 cup of cream (or broth for those wanting to keep this healthier)
1 teaspoon Worcestershire sauce (optional)
Dash of paprika
Salt and pepper (You won’t need a lot of salt, as corned beef is salty by nature)
4 eggs
Directions:
- Preheat oven to 450 degrees.
- Melt 1 tablespoon of butter in skillet over low heat and saute onions and parsley until tender.
- Add chopped potatoes, chopped corned beef, seasonings and cream or broth (just enough to moisten—don’t overdue it).
- Melt 2 tablespoons of butter and place it in a pie plate or 8” or 9” square casserole dish.
- Put the corned beef hash mixture on top and pack it down.
- Bake at 450 degrees for 14-18 minutes (if adding eggs, only cook for 10 minutes now).
- Remove from oven and cut into four servings.
If using eggs see the following:
- Use a spoon or push down the bottom side of glass to make 4 indentations in the top of the hash before you remove it from the oven.
- Break an egg into each indentation (you may want to salt and pepper them).
- Return the hash and eggs to the oven at 350 degrees for 15 to 20 minutes until the eggs are done.
- Now you can remove from oven and slice into 4 servings and garnish with parsley sprigs.
Enjoy this great brunch dish.
Maralyn D. Hill, President
International Food, Wine & Travel Writers Association
