Whats for lunch v92507
Moderator Alumni
Joined: Aug 2000
Posts: 20,789
Likes: 1
I'm attempting to make a modified version of this:
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Corned Beef Hash with Fried Eggs
Recipe courtesy Gourmet Magazine
Show: Cooking Live
Episode:
1 large onion, cut into 3/4-inch pieces
1 large garlic clove, minced
1/2 stick (1/4 cup) unsalted butter
1 green bell pepper, chopped coarse
1 tablespoon all-purpose flour
3/4 cup beef broth
2 tablespoons beet horseradish
1 tablespoon Worcestershire sauce
1/2-pound cooked corned beef (from a 3 to 4 pound corned beef brisket), cut into 3/4-inch cubes (about 2 cups)
2 russet baking potatoes (about 1 pound), cooked, peeled and cut into 1/2-inch dice
Salt and pepper, to taste
Fried eggs, as an accompaniment
In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden. Add bell pepper and cook stirring, 5 minutes. Sprinkle flour over mixture and cook stirring, 2 minutes. Stir in broth, horseradish and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes. Serve hash with fried eggs.
Print Full Page | Print 3x5 Card | Print 4x6 Card
Corned Beef Hash with Fried Eggs
Recipe courtesy Gourmet Magazine
Show: Cooking Live
Episode:
1 large onion, cut into 3/4-inch pieces
1 large garlic clove, minced
1/2 stick (1/4 cup) unsalted butter
1 green bell pepper, chopped coarse
1 tablespoon all-purpose flour
3/4 cup beef broth
2 tablespoons beet horseradish
1 tablespoon Worcestershire sauce
1/2-pound cooked corned beef (from a 3 to 4 pound corned beef brisket), cut into 3/4-inch cubes (about 2 cups)
2 russet baking potatoes (about 1 pound), cooked, peeled and cut into 1/2-inch dice
Salt and pepper, to taste
Fried eggs, as an accompaniment
In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden. Add bell pepper and cook stirring, 5 minutes. Sprinkle flour over mixture and cook stirring, 2 minutes. Stir in broth, horseradish and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes. Serve hash with fried eggs.
h:
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Joined: May 2002
Posts: 8,550
Likes: 0
From: Tampa
I'm attempting to make a modified version of this:
Print Full Page | Print 3x5 Card | Print 4x6 Card
Corned Beef Hash with Fried Eggs
Recipe courtesy Gourmet Magazine
Show: Cooking Live
Episode:
1 large onion, cut into 3/4-inch pieces
1 large garlic clove, minced
1/2 stick (1/4 cup) unsalted butter
1 green bell pepper, chopped coarse
1 tablespoon all-purpose flour
3/4 cup beef broth
2 tablespoons beet horseradish
1 tablespoon Worcestershire sauce
1/2-pound cooked corned beef (from a 3 to 4 pound corned beef brisket), cut into 3/4-inch cubes (about 2 cups)
2 russet baking potatoes (about 1 pound), cooked, peeled and cut into 1/2-inch dice
Salt and pepper, to taste
Fried eggs, as an accompaniment
In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden. Add bell pepper and cook stirring, 5 minutes. Sprinkle flour over mixture and cook stirring, 2 minutes. Stir in broth, horseradish and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes. Serve hash with fried eggs.
Print Full Page | Print 3x5 Card | Print 4x6 Card
Corned Beef Hash with Fried Eggs
Recipe courtesy Gourmet Magazine
Show: Cooking Live
Episode:
1 large onion, cut into 3/4-inch pieces
1 large garlic clove, minced
1/2 stick (1/4 cup) unsalted butter
1 green bell pepper, chopped coarse
1 tablespoon all-purpose flour
3/4 cup beef broth
2 tablespoons beet horseradish
1 tablespoon Worcestershire sauce
1/2-pound cooked corned beef (from a 3 to 4 pound corned beef brisket), cut into 3/4-inch cubes (about 2 cups)
2 russet baking potatoes (about 1 pound), cooked, peeled and cut into 1/2-inch dice
Salt and pepper, to taste
Fried eggs, as an accompaniment
In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden. Add bell pepper and cook stirring, 5 minutes. Sprinkle flour over mixture and cook stirring, 2 minutes. Stir in broth, horseradish and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes. Serve hash with fried eggs.
