Corned Beef and Cabbage Hash

Corned Beef and Cabbage Hash

For this recipe you’ll need to reserve a cabbage quarter and 3 cups of cubed corned beef from your corned beef dinner. Adding the briny flavors of cooked cabbage brings in a bold flavor dimension. Diane Rossen Worthington says the key to making this dish stand out is to stir it frequently after the first 10 minutes of cooking. That way the hash will become brown and crusty. Garnish these little ramekins with sprigs of fresh parsley for an elegant touch. Serve the hash for brunch with scrambled or poached eggs, and you can stretch out the Irish celebration for a delicious while longer.

2 pounds white or red-skinned potatoes, peeled and cut into 1/4 -inch cubes

1 large onion, finely chopped

Parsley sprigs, for garnish

Bring a large pot of lightly salted water to a boil. Add the potatoes, and boil for 7 to 10 minutes, or until cooked but still slightly resistant when pierced with a fork. Drain.

In a large bowl, combine potatoes, corned beef, cabbage, cream, parsley, Worcestershire sauce, salt and pepper. Mix well.

In a 12 1/2 -inch nonstick skillet, heat the vegetable oil over medium heat. Add the onion and saute, stirring occasionally, for 4 to 5 minutes, or until softened. Add the potato mixture to the onions and mix well to distribute the onions evenly.

Spread the corned beef hash evenly in the skillet, flattening with a spatula as it cooks. Cook over medium-high heat for about 10 minutes, or until a slight crust forms on the bottom. Occasionally run the spatula around the edges or the skillet to keep the potatoes from sticking. Turn the mixture over and continue cooking, stirring frequently to break up the hash, for about 14 more minutes, or until browned.

Spoon the mixture into six 1-cup ramekins, dividing it evenly. If you are serving this with eggs, keep the ramekins warm, uncovered, in a 150-degree oven while you prepare the eggs. Alternatively, you can mold the hash in a ramekin and then turn out each serving onto an individual plate. Garnish with the parsley sprigs.

Serves 8.

Per serving: 324 calories; 19 g fat (7 g saturated fat; 53 percent calories from fat); 26 g carbohydrates; 73 mg cholesterol; 772 mg sodium; 13 g protein; 3 g fiber.