Corned Beef Hash
Updated: 03/17/2012 12:00 PM
By: Chef Karl Stybe
10 servings Serving size: 12 ounces (340 grams)
• Vegetable oil 1 ounce 30 milliliters
• Onion, peeled, minced, sautéed 1 each
• Garlic cloves, peeled, minced, sautéed 8 each
• Red bell pepper, sweet, seeded, diced 1 each
• Russet potatoes, washed, peeled, diced, macedoine 2 pounds
• Sweet Potatoes, washed, peeled, diced macedoine 2 pounds
• Corned beef, cooked, diced macedoine 1 ½ pounds 679 grams
• Parsley, washed, stemmed, squeezed dry, chopped ¼ bunch
• Thyme leaves, fresh, chopped 1 tablespoon
• Tomato strips, canned, (optional) 24 ounces 680 grams
• Eggs, poached 10 each
• Cheddar cheese, sharp, grated 2 cups 225 grams
• Salt To taste
• Black pepper, freshly ground To taste
1. Gather all the ingredients and equipment.
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2. Spray a full hotel pan liberally with pan spray.
3. Heat a large sauté pan over medium high heat. Add oil. Add the onions, garlic and pepper and sauté for 5 minutes. Remove and reserve in a bowl.
4. Place potatoes in a perforated pan and steam for about 7 to 10 minutes or until thoroughly tender but not mushy.
5. Gently mix sautéed vegetables, corned beef, potatoes, parsley, thyme, and tomatoes together in a large bowl. Taste for seasoning and adjust if necessary.
6. Oil the griddle or large sauté pans and continue to cook the mixture till it is heated through and gets browned and some crisping occurs.
7. Transfer the mixture into the prepared hotel pan and lightly smooth the surface. Make 10 to 12 light divots in the hash with the bake of ladle of a spoon. Place poached eggs in the divots. Sprinkle evenly with grated cheese and heat in a 350°F (177°C) oven until cheese is melted and the hash is heated through.
8. Serve immediately, or hold at 136°F (58°C) or higher.