Little Rooster's Cafe Corned Beef Hash |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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From the Little Rooster Cafe in Manchester, Vermont, this lifts the humble corned beef hash upward to stardom! Adapted from Rachael Ray's $40 a Day. Ingredients:
12 ounces chopped corned beef |
2 whole potatoes, peeled, cooked and grated |
1/2 cup chopped mixed pepper |
1/2 cup chopped red onion |
1/2 cup chopped scallion |
1 garlic clove, chopped (optional) |
1 tablespoon chopped fresh parsley leaves |
1 tablespoon chopped fresh rosemary leaf |
1/2 teaspoon salt |
1/2 teaspoon fresh pepper |
1 -2 tablespoon olive oil (for frying) |
2 1/2 tablespoons butter |
2 tablespoons all-purpose flour |
2 cups milk |
1 teaspoon salt |
1/2 teaspoon freshly grated nutmeg |
Directions:
1. Heat a medium skillet and pour in oil.
2. Mix all the ingredients together and sauté over medium high heat until golden brown, about 8 minutes.
3. At the restaurant, the hash is placed on a plate, topped with two poached eggs, bechamel sauce is ladled on, and it is served with two slices of toast.
4. If you wish to use the bechamel sauce:.
5. In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden color, about 6 to 7 minutes.
6. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture, a cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use. Makes about 1 1/2 cups. Use amount of sauce to taste.
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