Text 29812, 102 rader
Skriven 2015-08-08 07:47:02 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1795
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Corned Beef Hash
 Categories: Beef, Vegetables, Potatoes
      Yield: 4 servings

MMMMM------------------------CORNED BEEF-----------------------------
      2 lb Uncooked corned beef
           - brisket; rinsed, trimmed
           - if fatty, spice packet
           - discarded if included
      4    Sprigs flat-leaf parsley
      3    Bay leaves, torn
      1 tb Black peppercorns
      1 tb Coriander seeds
      1 tb Yellow mustard seeds
      1 md Onion; peeled, halved
           - through root
      1 lg Russet potato; peeled,
           - halved crosswise

MMMMM----------------------------HASH---------------------------------
    1/4 c  Chopped fresh flat-leaf
           - parsley; more for serving
           Salt & fresh ground pepper
      4 tb Unsalted butter
      1 ts Distilled white vinegar
      4 lg Eggs
           Chopped fresh chives; for
           - serving

  FOR CORNED BEEF: Place corned beef in a large Dutch oven
  or other heavy pot and add water to cover by 1". Add
  parsley sprigs, bay leaves, peppercorns, coriander seeds,
  and mustard seeds. Bring to a boil; reduce heat, cover,
  and simmer, skimming surface often and adding more water
  to pot as needed to keep meat submerged, until corned beef
  is tender, 3 1/2-4 hours.

  Add onion and potato to corned beef in pot and cook until
  vegetables are very tender, 20-25 minutes. Remove onion
  and potato from pot. Let cool; wrap separately and chill.
  Let corned beef cool in cooking liquid. Transfer corned
  beef to an airtight container and add as much cooking
  liquid as will fit (at least 1 cup). Cover and chill.
  Discard any remaining aromatics and cooking liquid.

  DO AHEAD: Corned beef and vegetables can be cooked 2 days
  ahead; keep chilled until ready to use.

  FOR HASH: Remove corned beef from cooking liquid and shred
  enough to measure 2 cups (reserve any remaining corned
  beef for sandwiches or snacking).

  Preheat oven to 200+.F/93+.C. Thinly slice cooked onion and
  cut cooked potato into 1/2" pieces; toss in a large bowl
  with corned beef and 1/4 cup parsley. Moisten with cooking
  liquid if mixture is dry; season with salt and pepper.

  Heat 2 tablespoons butter in a medium nonstick skillet
  over medium heat. Add 1/2 of corned beef mixture and press
  into a pancake. Cook undisturbed until underside is brown
  and crisp, 6-8 minutes. Set a plate over pan and carefully
  invert pancake onto plate; slide back into pan, pressing
  back into shape if needed. Cook until second side is brown
  and crisp, 6-8 minutes. Transfer hash to a rimmed baking
  sheet (it may break up a little), tent with foil, and keep
  warm in oven until ready to serve. Repeat with remaining
  butter and corned beef mixture.

  Meanwhile, bring 2" water to a boil in a large saucepan;
  reduce heat to a gentle simmer and add vinegar. Crack an
  egg into a small bowl and gently slide egg into water.
  Repeat with remaining eggs, waiting until whites are
  opaque before adding the next (about 30 seconds apart).
  Poach until whites are set and yolks are still runny,
  about 3 minutes. Using a slotted spoon, transfer eggs as
  they are done to paper towels.

  Serve eggs over hash, seasoned with salt and pepper and
  topped with chives and more parsley.

  DO AHEAD: Eggs can be poached 2 hours ahead; place in a
  bowl of ice water and chill. Reheat in barely simmering
  water 1 minute just before serving.

  Yield: Makes 4 servings

  by Melissa Hamilton and Christopher Hirsheimer

  Bon App+¬tit | March 2014

  MM Format by Dave Drum - 12 June 2014

  Uncle Dirty Dave's Archives

MMMMM

... Forbidden fruit is responsible for many a bad jam.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)