Recipe: Calico Corned Beef Hash and Corned Beef Hash for Sue

Calico Corned Beef Hash
Recipe By : The LL Bean Book of "New" New England Cookery

2 cups potatoes, cooked and peeled* -- chopped fine
3 to 4 Tb vegetable oil
1/2 cup chopped onion
1 1/2 cups cooked corned beef -- ground
1/2 cup cooked carrot -- finely chopped
2 teaspoons dried rosemary -- crumbled
2 tablespoons parsley -- finely chopped
salt
fresh ground pepper
1 cup beef broth (corned beef cooking broth)

*The chef's secret for a good hash is to use the flesh of freshly baked potatoes.

Heat enough oil to cover the bottom of a large skillet, add the chopped onion, and cook over low heat, stirring, until straw-colored. Mix the corned beef with the potatoes and carrot, scrape the cooked onion into the mixture, stir in the herbs, a light sprinkling of salt and pepper, and the corned beef cooking broth. Turn the hash mixture into the skillet, but don't mash it down. Cook over the lowest possible heat about 40 minutes. With a spatula, loosen the hash around the edges. Make a deep crease across the hash at right angles to the handle. Tip the skillet and fold this half of the hash over its lower half. Loosen the bottom with the spatula to be sure it comes free of the pan. Hold a hot platter over the pan, invert the skillet and platter together. Let the hash drop out like an omelet - it should be well browned and crusty on top.

CORNED BEEF HASH
Look out "Mary Kitchens", "Libby's", and everyone else! This is so great...those guys' canned stuff can't hold a candle to this homemade yummy!
Serves: 4

4 tablespoons bacon fat, butter or vegetable oil
1 medium onion -- diced
1 clove garlic -- minced
2 tablespoons chopped fresh parsley or 1 tablesoon dried
3 cups peeled russet potatoes -- cut in 1/4" dice
Coarse salt to taste
Fresh ground black pepper to taste
Dash hot pepper sauce -- optional
2 cups diced cooked corned beef (not canned)
1/4 cup heavy cream or evaporated milk
2 teaspoons Chopped fresh dill

In a large heavy skillet, heat bacon fat, butter or oil; cook and stir onions 2 minutes. Add garlic and parsley; cook and stir 1 minute. Add potatoes, salt and pepper; mix well. Lower heat; cover and cook 5-8 minutes, stirring occasionally, or until potatoes are tender. Stir in hot pepper sauce if used. Stir in corned beef, cream or evaporated milk and chopped dill; mix well. Pat mixture down in the pan with a spatula; cover and cook over low heat 5 minutes or until mixture is heated through. Serve hot in wedges or large scoops.