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Prep Time: 1200 Minutes Cook Time: 45 Minutes |
Ready In: 1245 Minutes Servings: 6 |
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corn beef, potatoes, parsnips, cream, parsley worcestershire sauce, cayenne pepper, onion. Serve with fried or poached eggs. Ingredients:
1 1/2 lbs potatoes, cooked, peeled, diced |
1 large parsnip, cooked, diced |
1 (12 ounce) can corned beef, broken up |
1/4 cup heavy cream |
1 tablespoon fresh parsley, finely chopped |
1 1/2 teaspoons worcestershire sauce |
1/4 teaspoon cayenne pepper |
1 tablespoon vegetable oil |
1 medium yellow onion, finely chopped |
Directions:
1. In a large bowl, combine potatoes, parsnips, corned beef, cream, parsley, Worcestershire sauce, cayenne pepper, mix well, season to taste with salt and pepper.
2. In a large nonstick frying pan over medium heat, heat vegetable oil.
3. sauté onion until translucent, 4-5 minutes.
4. Add the potato mixture and mix well to distribute the onions evenly.
5. Spread hash evenly in the pan.
6. Cook, flattening the hash with a spatula occasionally, until a slight crust forms on the bottom, about 10 minutes.
7. Run the spatula around the pan edge as necessary to prevent sticking.
8. Turn the mixture over and continue cooking, stirring frequently to break up the hash, until crusty and browned, 12-14 minutes longer.
9. Remove from the heat, cover and keep warm.
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