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Corned Beef and Root-Vegetable Hash

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"Invented centuries ago by clever cooks as a way to put leftover meat and potatoes to good use, hash has long been associated with frugality and a satisfyingly hot-from-the-skillet heartiness. However, its enduring appeal on restaurant menus and in home kitchens is not just in its economy, or even its ability to satiate, but in its almost limitless adaptability. When you embrace this spirit of innovation, the results are always startlingly good. This hash adds caramelized onions, several types of root vegetables, and grainy mustard to the flavor mix. Top the hash with a fried egg and serve for breakfast, brunch, or supper."

List of Ingredients

â—¦ 3 cups chicken stock, preferably homemade
â—¦ 8 ounces Yukon Gold potatoes, peeled and cut into ½-inch dice
â—¦ 8 ounces carrots, peeled and cut into ½-inch dice
â—¦ 8 ounces parsnips, peeled and cut into ½-inch dice
â—¦ 8 ounces turnips, peeled and cut into ½-inch dice
â—¦ ¼ cup plus 1 tablespoon olive oil
â—¦ 1 small onion, halved lengthwise, then cut crosswise into ¼-inch-thick slices
â—¦ 8 ounces corned beef, leftover or store-bought, cut into ½-inch dice
â—¦ 2 tablespoons whole-grain mustard
â—¦ 4 large eggs
â—¦ Freshly ground pepper


Recipe

Bring stock, potatoes, carrots, parsnips, and turnips to a boil in a large saucepan. Reduce heat and simmer until vegetables are just tender, about 6 minutes. Drain, reserving ½ cup cooking liquid.

Heat 3 tablespoons olive oil in a large skillet over medium. Cook onion, stirring occasionally, until softened, about 6 minutes. Add vegetables and reserved ½ cup cooking liquid. Cook, stirring occasionally, until vegetables are browned, about 25 minutes. Stir in corned beef and mustard.

While vegetables are cooking, heat remaining 2 tablespoons olive oil in a large skillet over medium. Crack eggs into skillet, one at a time. Fry until whites are just set, about 2 minutes. Divide hash among shallow bowls, top each with a fried egg, and season with pepper.

Serves 4