Don't skip the heavy cream when making hash. (Kate Lawson / The Detroit News)
I never liked corned beef and cabbage, but I did love my mother's corned beef hash. I hated the smell of cooked cabbage.
This was problematic because in my house you had to finish everything on your plate before you got dessert.
I'd request a baked potato with my corned beef dinner so I could hide the uneaten evidence. (I thought I was so clever until one night my dad reached across to my plate and flipped open the potato tomb with his fork to reveal the cabbage. No dessert for me.)
But leftover corned beef was a delight. My mother made the best, served with a poached egg on top.
I spent my later years ordering it in restaurants in search of what my mom had made until I found the very best recipe for making corned beef hash at home.
This one calls for heavy cream, which caught my attention, but not in a good way. I couldn't wrap my head around adding cream to corned beef, until I actually tried it.
These days I still don't like cooked cabbage, but my love for hash has found new heights.
I fix a brisket sans cabbage, and the hash the next day is the icing on the cake, which I will enjoy after finishing all of my dinner.
Corned Beef Hash
Adapted from Gourmet. You may be tempted to omit the cream, but I advise using it. It makes a delicious difference.
Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, drain. Pulse corned beef in a food processor until just 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 potatoes 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.
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. Divide among plates. Serves 4.
Per serving (with eggs): 571 calories; 38 g fat (16 g saturated fat; 60 percent calories from fat); 26 g carbohydrates; 360 mg cholesterol; 1,361 mg sodium; 30 g protein; 3 g fiber.
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