Here, we’ve updated traditional corned beef hash by shaping the mixture into patties and frying them. Corned beef is beef brisket or round that has been cured for about 1 month in a brine made from large crystals, or corns, of salt, sugar and other seasonings.
Recipe Courtesy of Williiams-Sonoma Kitchen.
- 4 tablespoons (1/2 stick) unsalted butter
- 1 yellow onion, cut into 1/4-inch dice
- 1 yellow bell pepper, cut into 1/4-inch dice
- 1 red bell pepper, cut into 1/4-inch dice
- 1 pound russet potatoes, peeled, cut into 1/4-inch dice and cooked until tender
- 1 pound cooked corned beef, shredded into small pieces
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 eggs, lightly beaten
- 2 tablespoons all-purpose flour
- Salt and freshly ground pepper, to taste
- 2 tablespoons canola oil
- 16 poached eggs
- 1 In an electric skillet set on medium-high heat, melt 2 tablespoons of the butter. Add the onion and bell peppers and cook, stirring occasionally, until soft and slightly charred, about 10 minutes. Add the potatoes and cook, stirring occasionally, for 2 to 3 minutes.
- 2 Transfer the potato mixture to a large bowl and let cool for about 10 minutes. Add the corned beef, parsley, eggs, flour, salt and pepper and stir to combine. Shape the mixture into 16 patties.
- 3 In the electric skillet set on medium-high heat, melt the remaining 2 tablespoons butter with the oil. When it is hot, fry the patties, turning once, until lightly browned and crisp, 3 to 5 minutes per side.
- 4 Transfer 2 patties to each individual plate. Top each patty with a poached egg. Serve immediately.
- 5 Serves 8.