Corned Beef Hash

Corned Beef Hash

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb rutabaga, peeled and cut into ¼-inch dice

  • 1-lb piece cooked corned beef, cut into chunks

  • 1

    cup chopped onion

  • 1

    large red bell pepper, cut into ¼-inch pieces

  • 2

    tablespoons unsalted butter

  • ¼

    cup heavy cream

  • 4

    large eggs (optional)

  • 1

    tablespoon chopped fresh flat-leaf parsley


Cook rutabagas in boiling salted water to cover until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped. Sauté onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add rutabagas and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. Add cream and cook, stirring, 1 minute. If desired, make 4 holes in hash and break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper. Sprinkle hash with parsley.


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