Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 lb Corned beef
3 Potatoes (about 1 1/2 lb)
Salt to taste
1 tb Butter
1 c Finely chopped onions
1/2 c Finely chopped green pepper
1 Egg
1 Egg yolk
1 t Worcestershire sauce
Fresh ground pepper to taste
8 ts Butter or vegetable oil
From "The New York Times Cook Book," Craig Claiborne.
Harper and Row, 1990.
Put the corned beef in a kettle and add water to cover
to a depth of about 2". Bring to a boil and let simmer
uncovered 1 hour. Cover closely and continue cooking 3
hours.
Meanwhile, put the potatoes in a saucepan and add cold
water to cover and salt. Cook until almost tender but
relatively firm, 20-30 minutes. The potatoes must not
be overcooked or they will not cube properly. Drain
and let cool. Peel the potatoes and cut them into very
small dice. There should be about 3 1/2 cups. When the
corned beef is cooked, remove and let cool. Heat the
butter in a skillet and add the onions and green
pepper. Cook, stirring, until wilted.
Trim away and discard the fat from the corned beef.
Cut the corned beef into very thin slices and cut the
slices into very small cubes. There should be about 5
cups. Put the cubed meat into a mixing bowl and add
the potatoes and onion mixture. Add the egg and egg
yolk, Worcestershire, salt and pepper and blend
thoroughly with the fingers. Press down with the
fingers to make the mass compact. Cover with clear
plastic wrap and refrigerate overnight.
Shape the mixture into 8 portions of more or less
equal size. (Or, if you prefer, heat butter or oil in
a nonstick skillet and cover the bottom with hash.)
Flatten each portion into patties. Heat 1 teaspoon of
butter or oil for each patty to be cooked. Cook 2 or 3
minutes on one side, or until brown. Turn the patty
and cook 2 or 3 minutes on the other side, or until
brown. Serve if desired, with a poached egg atop each
patty.
