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Categories:Viewed: 40 - Published at: 2 years ago
Ingredients
- 1 1/2 pounds waxy potatoes, diced
- 1 pound beets, trimmed of roots and tops only (don't slice off a section at the bottom; do not peel), pricked with fork or knife to let out steam
- 1 pound leftover cooked corned beef, shredded
- 1 onion, chopped
- 1/2 teaspoon Worcestershire sauce
- salt, to taste
- pepper, to taste
- 4 tablespoons oil or butter (approximately)
- 8 eggs, poached (though fried eggs are good, too)
- ketchup or hollandaise with chives (optional)
Method
- Cook the potatoes in boiling water till just done (about 20 minutes). Drain and reserve.
- Cook the beets on the middle oven rack in a preheated 375 degree oven till done (you can test with a knife) -- about 1-1 1/2 hours (this will depend on the size of the beets). Remove from oven and let cool. Remove skin. Cut into dice.
- Combine corned beef gently with potatoes, beets, and Worcestershire.
- Heat oil or melt butter in large skillet over medium-low heat. Add onions. Saute till almost transparent. Add corned beef mixture and press down gently with spatula. Cook over medium heat till golden on bottom (this should take about 10 minutes -- but watch to prevent scorching). Do not stir (you want a crust to form). When golden, flip over (slide onto a plate or pot lid; put another plate on top, and flip) and cook on other side till golden. (Before you return flipped-over hash to skillet, check to see if there's enough fat. Add more if necessary.)
- Serve topped with eggs. You can serve with ketchup (especially homemade ketchup) --or with hollandaise topped with fresh chives.
