advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Corned-Beef Hash

This dish, sent in by reader Robert MacNeill of Cincinnati, Ohio, is a popular item on diner menus and is easy to make at home. Serve it as a side, or, for a complete meal, top it with eggs (below).

  • Prep:
  • Total Time:
  • Servings: 4
Corned-Beef Hash

Source: Everyday Food, March 2005

Ingredients

  • 2 tablespoons olive oil
  • 2 baking potatoes (about 1 pound), peeled and cut into 1/2-inch cubes (about 3 cups)
  • 1 onion, chopped
  • Coarse salt and ground pepper
  • 1 red bell pepper, ribs and seeds removed, chopped
  • 2 tablespoons prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • 8 ounces thinly sliced corned beef, cut crosswise into 1/4-inch-wide strips
  • 1/4 cup heavy cream

Directions

  1. Heat oil in a large (12-inch) nonstick skillet over medium heat. Add potatoes; cook, turning often, until golden, 10 to 12 minutes.

  2. Add onion; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring often, until potatoes and onions are browned, 5 minutes.

  3. Add bell pepper, horseradish, and Worcestershire sauce. Cook until peppers are tender, about 5 minutes. Stir in corned beef and cream until warmed through, about 2 minutes. Serve immediately.

Variations

After stirring in the cream in step 3, reduce heat to low. Break 4 eggs, one at a time, on top of hash in skillet; cover, and cook just until whites are set, about 10 minutes. Use a spatula to divide among four plates.

Reviews (1)

  • Eileenela 8 Mar, 2011

    Break

Related Topics