On this recent trip we spent a lot of time eating breakfast in Diners and Drive-Ins (no dives for us, thank you very much). Usually, we don't make these dishes at home; but we certainly could. So, I found recipes for several of our roadfood favorites and thought you might enjoy them as well.
CORNED BEEF HASH
Corned Beef Hash
- 2 pounds cold corned beef
- 4 to 6 boiled potatoes, coarsely chopped
- 1 medium onion, finely chopped
- Freshly ground pepper
- 1/4 teaspoon nutmeg
- Butter or beef drippings
Chop the meat fairly fine with a knife rather than put it through the grinder or food processor. Combine the potatoes and onion with the meat and add a few good grinds of black pepper and the nutmeg. Blend well and allow to rest in the refrigerator several hours or overnight. When ready to cook, melt just enough butter or beef drippings in a heavy skillet to cover the bottom--4 to 6 tablespoons. Add the hash and press down firmly. When the hash begins to develop a crust on the bottom, turn with a spatula so that some of the crust is brought to the top. Turn it several times as the crust develops. When a sufficient crust has formed, loosen with a spatula, fold it once and turn it out on a platter, crusty side up. Serve with poached eggs.
(adapted from James Beard's American Cookery.)
I've made a quite fine has from leftover pork or lamb roast. The trick to getting it just right is being patient as the crust forms. If you are, you will be rewarded with a splendid crusty, chewy satisfying hash--the perfect foil for poached or lightly fried eggs.
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