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Ingredientes
- 2 x Russet, (baking) potatoes (about 1 lb.)
- 1 lrg Onion, cut into 3/4-inch pcs
- 1 lrg Garlic clove, chopped
- 1/2 stk unsalted butter, (1/4 c.)
- 1 x Green bell pepper, minced coarse
- 1 Tbsp. All-purpose flour
- 3/4 c. Beef broth
- 2 Tbsp. Bottled beet horseradish
- 1 Tbsp. Worcestershire sauce
- 1/2 lb Cooked corned beef, (from a 3- to 4-lb. corned beef brisket), cut into 3/4-inch cubes (about 2 c.) Fried Large eggs as an accompaniment
Direcciones
- Peel potatoes and cut into 1/2-inch dice. Add in potatoes to a large saucepan of boiling water and boil 6 min, or possibly till just tender.
- Drain.
- In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, till onion is golden brown.
- Add in bell pepper and cook, stirring, 5 min. Sprinkle flour over mix and cook, stirring, 2 min. Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring, 2 min. Add in corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, till browned and crisp, about 15 min.
- Serve hash with fried Large eggs.
- To make corned beef:In a kettle combine beef with cool water to cover by 2 inches and bring water to just a boil, skimming froth. Simmer beef, covered, 3 hrs, or possibly till tender. Remove kettle from heat and let beef stand in cooking liquid 20 min. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or possibly for making corned beef on rye. Corned beef keeps, covered and chilled, 4 days.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1144g | |
| Calories 1314 | |
| Calories from Fat 714 | 54% |
| Total Fat 80.4g | 101% |
| Saturated Fat 40.05g | 160% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 3522mg | 147% |
| Potassium 3066mg | 88% |
| Total Carbs 103.8g | 28% |
| Dietary Fiber 9.7g | 32% |
| Sugars 12.47g | 8% |
| Protein 47.74g | 76% |
