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St. Patrick's Day: Corned Beef Hash

Source of Recipe


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List of Ingredients



• 2 dozen very small new red potatoes, washed thoroughly
  
• Kosher salt
  
• 2 Tbsp olive oil
  
• 1 medium onion, diced
  
• 6 cups (about 2 pounds) cooked corned beef, cut into 3/4-inch cubes
  
• 2 Tbsp minced Italian parsley
  
• Black pepper in a mill
  
• 6 eggs (optional)
  
• Tabasco sauce (optional)
  






Instructions



1. Put the washed potatoes into a heavy saucepan, cover them with water, add a tablespoon of kosher salt and bring to a boil over high heat. Reduce the heat to medium and cook until the potatoes are tender when pierced with a fork or bamboo skewer. Drain, saving a cup or so of the cooking water, and let cool to room temperature.
   
   
2. Meanwhile, pour the olive oil into a heavy skillet set over medium heat, add the onions and cook until they begin to soften, 5 to 6 minutes. Reduce heat to low, add the corned beef and cook, tossing now and then, until the meat is heated through, about 7 to 8 minutes.
   
   
3. Use a fork to crush each potato. Add the potatoes to the meat mixture, along with half a cup of the cooking liquid. Do not stir. Cover and cook 5 minutes.
   
   
4. Transfer to a warm bowl and toss gently with a fork. Cover and keep warm.
   
   
5. To serve immediately, divide among individual plates and sprinkle with parsley.
   To serve with eggs, divide the hash among individual plates or soup plates and set in a warm (200-degree) oven. Poach the eggs, 1 or 2 at a time, in gently simmering water until the whites are just set, about 2 to 3 minutes. Set 1 poached egg on top of each portion of hash, sprinkle with parsley and salt and serve immediately, with Tabasco sauce alongside.
   
   Serves 6