Friday, March 25, 2011

New York City Style Corned Beef Hash

This is what I made with my leftover corned beef from St. Patty's Day and just got around to posting it.

I cubed the beef and pulsed it in my food processor until it was of uniform mince.

Then placed it in a bowl. Taste your beef for flavor. It should have quite a bit of flavor already. If not, add salt and pepper to taste.

I cubed the leftover potatoes and browned them in a bit of olive oil.

Then diced up a medium onion.

And a bit of orange bell pepper. I normally would have used a green pepper but this is what I had on hand.

I added the raw pepper to the corned beef along with 2 large eggs.

The onion only needs to be slightly sauteed and then added to the meat along with the potatoes.

This recipe needs a lot of fresh parsley to be authentic. I used about 3/4 cup but this measure depends on how much meat you have.

Mix everything to combine.

Form into patties and fry in a bit of olive oil and butter until crisp and golden on both sides.

Serve them on a piece of rye toast topped with a fried egg. We like this hash so much that I always make two briskets so I have one just for hash.