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Mixed-Up Corned Beef Hash

From: Holiday Treats

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Serves 4 to 6

 

Total Time: 30 minutes
Level: Easy

Ingredients

  • 1 pound cooked corned beef
  • 1 pound Yukon Gold potatoes, peeled and cut into ¼-inch cubes
  • 2 tablespoons olive oil or vegetables
  • 1 yellow onion, finely chopped
  • 1 cup Diamond Walnuts
  • 2 teaspoons chopped parsley
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 egg lightly beaten
  • ½ cup heavy cream
  • 2 tablespoon olive oil or vegetable oil
  • 6 to 12 softly-poached or fried, large eggs

Directions

Preheat oven to 350 degrees. To toast walnuts, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes; chop and set aside.

Cut the corned beef into chunks and pulse in a food processor to chop coarsely or cut into ¼-inch cubes; set aside in a large bowl.

In a medium saucepan, combine the potatoes with enough cold water to cover. Bring to a boil and cook until tender, about 5 minutes. Drain and add to the bowl with the corned beef.

Heat 2 tablespoons of the oil a large sauté pan over medium high heat. Add the onion; cook, stirring, until translucent, about 4 minutes. Add to the bowl with corned beef. Gently stir in the walnuts, parsley, salt and pepper. Add the beaten egg and cream and mix well. Add the remaining oil to the pan; reduce the heat to medium. Return the corned beef mixture to the pan, (you can cook the hash in portions by roughly shaping them into patties and adding them to the pan one at a time, they do crumble a little as you flip them). Using the back of a spatula, press down on the mixture and cook until the base is golden brown and the potatoes are cooked through, about 10 minutes. Flip onto a plate for serving. Serve immediately, golden side up, topped with softly poached or fried eggs.


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