Active Time: 35 Minutes
Total Time: 4 Hours 35 Minutes
Yield: Serves 8 Corning beef was an important method of preserving beef in the days before refrigeration, and ranked with smoking and drying as common techniques. It’s probably not time -and effort- efficient to prepare homemade corned beef just for this recipe — it takes 8 to 12 days to cure — but if you are so inclined, then this is a great recipe to prepare it for. Red flannel hash is a traditional New England embellishment of corned beef hash, and is so called because of the addition of the beets. It makes a wonderful brunch dish. RECIPE INGREDIENTS For the Hash: 2 tablespoons butter 1 onion, finely diced 1/4 cup finely diced red bell pepper 1/4 cup finely diced green bell pepper 1 pound good-quality corned beef, finely diced 2 cups diced cooked beets (2 or 3 beets, weighing about 1 pound) 1 egg, lightly beaten 1 teaspoon worcestershire sauce 1/4 teaspoon nutmeg 1/2 tablespoon olive oil 1 1/2 pounds russet potatoes, peeled and diced 2 tablespoons vegetable oil For the Eggs: 8 eggs 2 tablespoons white wine vinegar You May Also Like Good Egg Casserole See More Similar Recipes » DIRECTIONS FOR THE HASH:
Melt the butter in a saute pan or skillet and saute the onion and bell peppers over medium-high heat for 5 minutes. Transfer to a mixing bowl and add the corned beef, beets, egg, Worcestershire sauce, pepper, and nutmeg. Mix thoroughly and let rest in the refrigerator for at least 4 hours or overnight. Heat the olive oil in a saute pan, add the potatoes, and saute over medium-high heat for about 9 minutes, or until golden brown, stirring frequently. Set aside.
Heat 1/2 tablespoon of the vegetable oil in each of 2 large saute pans. Add one quarter of the hash mixture to each pan and cook over medium heat for about 2 minutes. Add the sautéed potatoes and continue cooking for about 7 minutes or until crispy, shaking and flipping the pan or stirring frequently with a spatula. Remove and keep warm while repeating for the remaining hash mixture.
FOR THE EGGS:
Bring a medium saucepan of salted water to a boil and add the vinegar. Break 4 eggs, one at a time, into a saucer and then slip carefully into the pan. Cook until the egg whites are set and firm, about 4 minutes. Remove with a slotted spoon and let drain. Repeat for the remaining 4 eggs. To serve, place the hash on warm serving plates, top with a poached egg, and garnish with freshly ground black pepper.
Gamay Beaujolais from California or a Tavel Rose from France.
While this recipe calls for poaching the eggs, you can fry them to the desired doneness instead, or even loosely scramble them.
Recipe reprinted by permission of Harper Collins. All rights reserved.