The Scottish-Irish Pub and Hearth Cookbook: Recipes and Lore From Celtic Kitchens by Kay Shaw Nelson

Author:Kay Shaw Nelson
Language: eng
Format: mobi, epub, pdf
ISBN: 0781807417
Publisher: IB Dave's Library
Published: 1999-05-31T07:00:00+00:00

In a large bowl combine the chopped onion, corned beef, potatoes, thyme or oregano, and parsley. Season with salt and pepper. Mix well. When ready to cook, melt 3 tablespoons butter in a large skillet. Add beef mixture; press down firmly with a spatula. Cook over medium-high heat until a crust forms on the bottom. Turn with a spatula so that some of the crust is brought to the top. Add cream or milk, and continue cooking, turning the mixture, until browned and crisp, about 12 minutes. Serve in portions, each topped with a poached egg and a little chili sauce or ketchup, if desired. 8 servings. (The hash can be made partially beforehand and reheated).

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