Karen, as promised this is the recipe from which I have developed a hash that I like:
Corned-beef hash
Creative International Cookbook, edited by Charlotte Turgeon
4 tablespoons butter or margarine
1 small onion, minced
1 16-ounce can corned beef (or 2 cups chopped leftover corned beef)
3 medium potatoes, peeled, diced
¼ cup water
2 tablespoons catsup
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder
Salt and pepper
4 eggs (optional)
Melt butter in large, heavy skillet. Add onion; sauté until tender. Add remaining ingredients, except eggs; stir well. Bring to boil over moderate heat. Reduce heat to low; cook, covered, 45 minutes, stirring occasionally.
Make 4 wells in hash. Break eggs into wells. Cover; cook on low 10 to 12 minutes or until whites of eggs are. Serve hash garnished with parsley. Accompany with sliced tomatoes with French dressing.
MAKES 4 SERVINGS
notes: I always use leftover corned beef. I often use leftover boiled potatoes, provided they are still firm enough to dice, and add them nearer then end of the cooking time. I like to let the bottom of the hash caramelize at the finish; the catsup will so nicely. I add more if needed. I am not sure why the authors felt the need to mention the salad.
