Corned Beef Hash

Ingredients

• 3 tablespoons vegetable oil or beef fat
• 1 large onion, chopped
• (2 jalapeño peppers, seeded and diced)
• Hide ingredients for 1 pound red or gold potatoes, boiled and cut into 1-inch chunks (about 3 cups) 1 1 pound red or gold potatoes, boiled and cut into 1-inch chunks (about 3 cups) (opens in new tab) 1 pound red or gold potatoes, boiled and cut into 1-inch chunks (about 3 cups)
  • 2 pounds potatoes
  • ½ teaspoon salt
  • 2 to 3 tablespoons butter, melted
  • (3 to 4 tablespoons chopped parsley, chives, or dill, or a combination)
  • (Grated peeled horseradish)
  • Salt and black pepper

  Sub-recipe steps

  1. Scrub clean or peel (if desired): 2 pounds potatoes
  2. If in haste, you may cut large potatoes into quarters; if doing so with russet potatoes, their cut surfaces will start to disintegrate so keep a close watch on them. Transfer to a pot and add enough cool water to cover them by a few inches. For every quart of water, add: ½ teaspoon salt
  3. Place over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until tender. Smaller red potatoes will be done in about 10 minutes; quartered large potatoes in about 15 minutes; large, whole potatoes may take up to 40 minutes. Drain well. If serving plain, cut larger potatoes into bite-sized pieces, if necessary, and toss to taste with: 2 to 3 tablespoons butter, melted; (3 to 4 tablespoons chopped parsley, chives, or dill, or a combination); (Grated peeled horseradish); Salt and black pepper
• 2 to 3 cups coarsely shredded or cubed cooked corned beef
• 3 tablespoons beef or chicken broth or water
• (2 tablespoons ketchup or mild, tomato-based chili sauce)
• (½ teaspoon dried thyme or sage)
• Salt and black pepper to taste
• Chopped parsley
• Hide ingredients for (Fried Eggs or Poached Eggs) 1 (Fried Eggs or Poached Eggs) (opens in new tab) (Fried Eggs or Poached Eggs)
  • 1 to 3 tablespoons butter or other fat
  • 4 large eggs
  • Salt and black pepper

  Sub-recipe steps

  1. Melt in a large nonstick skillet: 1 to 3 tablespoons butter or other fat
  2. When the butter is sizzling but not browned, carefully crack into the skillet: 4 large eggs
  3. Season with: Salt and black pepper
  4. Cook until the whites are completely set and the yolks are just barely beginning to thicken around the edges, 4 to 5 minutes. For sunny-side up eggs with runny yolks, simply cover the skillet during cooking. For whites that are done and yolks that are between syrupy and thickened—over easy or over medium—insert a spatula under the egg when the whites are firm, supporting the yolk area, and cautiously turn it in the skillet. Cooking the second side will take very little time, 15 to 30 seconds. Fried eggs over hard or well are cooked a bit longer on the second side, until the yolk is nearly set.