The rib-sticking, classic hash recipe, updated with fresh parsley and chopped red bell pepper, doesn’t need much more than a couple of eggs (your choice of style) on top to round out a brunch. It’s an ideal way to use up leftover mashed potatoes, but if you don’t have any on hand, you can simply dice, boil, and mash an extra potato or two. The recipe calls for both cooked diced potatoes and mashed potatoes.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Bring a saucepan of lightly salted water to a boil. Add the diced potatoes and cook for 10 minutes, or until soft.
Step 2
Melt the butter in a large skillet over medium heat. Add the onions, garlic, and bell pepper and sauté for 5 minutes or until soft.
Step 3
Reduce the heat to low, stir in the mashed potatoes, and cook the mixture for a minute or two, or until warmed through.
Step 4
Stir in the diced potatoes, corned beef, parsley, horseradish, Worcestershire sauce, and pepper. Cook the hash over low heat until it is steaming hot, stirring occasionally.
Step 5
To prepare an individual serving, sauté 1 cup hash in a little butter in a nonstick pan until crispy. To serve a group, flip the steaming hot hash over with a metal spatula once a nice brown crust has formed on the bottom. Allow the other side to get nice and crusty, about 5 more minutes. Use a spatula to cut the hash into portions and transfer to individual plates. Serve hot.
