Recipe: Homemade Corned Beef Hash (using bell pepper and heavy cream)

CORNED BEEF HASH

1 pound baking (russet) potatoes, peeled and cut into 1/4-inch dice
1 (1-pound) piece cooked corned beef, cut into chunks
1 cup chopped onion
1 large red bell pepper, cut into 1/4-inch pieces
2 tablespoons unsalted butter
1/4 cup heavy (whipping) cream
4 large eggs (optional)
1 tablespoon chopped fresh flat-leaf parsley (for garnish)
Suggested accompaniment: green salad

Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain.

Pulse corned beef in a food processor until coarsely chopped.

Saute onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes.

Add potatoes and saute over moderately high heat, stirring occasionally, until browned, about 5 minutes.

Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. Add cream and cook, stirring, 1 minute.

If desired, make 4 holes in hash and break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper.

Sprinkle hash with parsley.

Makes 4 servings
Source: Gourmet Every Day: Over 200 Quick and Easy Recipes for Dinner by the editors of Gourmet Magazine