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Try making authentic corned beef hash. Nothing is more iconic or a test of a diner's authenticity than this dish. (Chris Walker/Chicago Tribune) |
1 medium Spanish onion, in 1/4-inch dice
2 teaspoons finely chopped green bell pepper, optional
2 teaspoons salt
Freshly ground pepper
2 to 3 tablespoons canola oil
4 to 8 fried or poached eggs
Day 1
1. Heat a large pot of water to a boil. Cut corned beef into quarters and again into 4-inch chunks. Place corned beef in pot. Lower heat; cook at a strong simmer, 45 minutes per pound. Drain; cool the brisket on counter until just warm to the touch. Wrap; refrigerate overnight.
2. Meanwhile, cook potatoes in a pot of salted boiling water until easily pierced with a sharp knife, 45 minutes. Cool at room temperature; refrigerate overnight.
Day 2
1. Cut corned beef into 1 1/2 to 2-inch pieces. Cut potatoes in 1/2-inch dice.
2. For each portion of hash, place 2/3 cup potatoes, 2 tablespoons onion and 1/2 teaspoon green bell pepper in a food processor; pulse 10 times quickly.
3. Add a quarter of the corned beef (about 1/2 pound); process in 30 quick pulses. Transfer to a bowl; add 1/2 teaspoon salt and pepper to taste. Mix together; form into a large ball. Wrap in plastic; refrigerate until ready to cook. Repeat with remaining ingredients.
4. Heat a stovetop griddle or heavy skillet over medium high heat; coat surface with small amount of canola oil. Place a ball of corned beef hash on surface; press flat with a spatula, spreading over bottom of the skillet. Increase heat to high; cook, undisturbed, 5 minutes. Flip; cook, undisturbed, 3 minutes. Mix and fluff to desired combination of crisp and moist hash. Repeat with remaining portions.
5. Serve each portion topped with an egg; or divide each portion in half to serve two people, topping each with an egg.
Nutrition information:
Per serving: 607 calories, 42 g fat, 13 g saturated fat, 307 mg cholesterol, 15 g carbohydrates, 42 g protein, 3,490 mg sodium, 2 g fiber.
2 teaspoons finely chopped green bell pepper, optional
2 teaspoons salt
Freshly ground pepper
2 to 3 tablespoons canola oil
4 to 8 fried or poached eggs
Day 1
1. Heat a large pot of water to a boil. Cut corned beef into quarters and again into 4-inch chunks. Place corned beef in pot. Lower heat; cook at a strong simmer, 45 minutes per pound. Drain; cool the brisket on counter until just warm to the touch. Wrap; refrigerate overnight.
2. Meanwhile, cook potatoes in a pot of salted boiling water until easily pierced with a sharp knife, 45 minutes. Cool at room temperature; refrigerate overnight.
Day 2
1. Cut corned beef into 1 1/2 to 2-inch pieces. Cut potatoes in 1/2-inch dice.
2. For each portion of hash, place 2/3 cup potatoes, 2 tablespoons onion and 1/2 teaspoon green bell pepper in a food processor; pulse 10 times quickly.
3. Add a quarter of the corned beef (about 1/2 pound); process in 30 quick pulses. Transfer to a bowl; add 1/2 teaspoon salt and pepper to taste. Mix together; form into a large ball. Wrap in plastic; refrigerate until ready to cook. Repeat with remaining ingredients.
4. Heat a stovetop griddle or heavy skillet over medium high heat; coat surface with small amount of canola oil. Place a ball of corned beef hash on surface; press flat with a spatula, spreading over bottom of the skillet. Increase heat to high; cook, undisturbed, 5 minutes. Flip; cook, undisturbed, 3 minutes. Mix and fluff to desired combination of crisp and moist hash. Repeat with remaining portions.
5. Serve each portion topped with an egg; or divide each portion in half to serve two people, topping each with an egg.
Nutrition information:
Per serving: 607 calories, 42 g fat, 13 g saturated fat, 307 mg cholesterol, 15 g carbohydrates, 42 g protein, 3,490 mg sodium, 2 g fiber.
