Popcat's Corned Beef Hash

Name: Popcat's Corned Beef Hash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 , 4 serving(s)
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1 onion, chopped; 1 red bell pepper, chopped; 1 1/2 cups corned beef; 2 cups chopped roasted potatoes (or leftover Potatoes); fresh ground pepper; 1 tablespoon butter; 1 tablespoon olive oil; 1 tablespoon butter; 1 tablespoon flour; 1 cup milk (warmed); 1/4 teaspoon ground rosemary; 1/4 teaspoon granulated garlic; 1/4 teaspoon fresh ground pepper; 1/8 teaspoon salt; 4 slices toast; 4 eggs; chopped parsley

Submitted by Popcat

"Corned Beef Hash served on Toast with Eggs and a spicy Béchamel Sauce makes for Breakfast Heaven! Of course, I like breakfast for lunch and dinner too!! A Great way to use leftover Corned Beef and potatoes."

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photo by Popcat

Ready In:: 35mins
Ingredients:: 19
Serves:: 4

ingredients

Corned Beef Hash
1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, chopped
1 ¹⁄₂ cups corned beef
2 cups chopped roasted potatoes (or leftover Potatoes)
fresh ground pepper
1 tablespoon butter
1 tablespoon olive oil
Rosemary Garlic Bechamel Sauce
1 tablespoon butter
1 tablespoon flour
1 cup milk (warmed)
¹⁄₄ teaspoon ground rosemary
¹⁄₄ teaspoon granulated garlic
¹⁄₄ teaspoon fresh ground pepper
¹⁄₈ teaspoon salt
To Serve
4 slices toast
4 eggs
chopped parsley

directions

CORNED BEEF HASH:
In a heavy fry pan cook the Onion in 1 T. Butter and 1T. Olive Oil over medium heat until the Onion starts to brown (about 4 minutes).
Add the Red Bell Pepper and cook another 2 minutes.
Add the Corned Beef and cook another 3 minutes.
Scrape into a bowl along with the potatoes and Fresh Ground Pepper to taste and mix.
Wipe out the fry pan and return to the heat.
Melt the final 1 T. Butter and 1 T. Olive Oil in the fry pan over medium heat.
Spread the hash evenly on the bottom of the pan and cook without stirring for 5 minutes.
Stir the hash bringing up the browned parts, spread again, and cook an additional 5 minutes.
Stir, set aside and keep warm.
ROSEMARY GARLIC BÉCHAMEL SAUCE:
Melt 1 Tablespoon of butter in a saucepan on medium heat.
Whisk in 1 Tablespoon of Flour cook, whisking constantly, for about 2 minutes until the flour browns slightly. (I warm the milk in the microwave while browning the flour).
Slowly add the milk – watch out for spatters! Then add the spices.
Whisk until the sauce thickens.
Set aside and keep warm.
TO SERVE:
Toast 4 slices of bread (I prefer crusty artisan bread) and place the slices on 4 warmed plates.
Pile ¼ of the Corned Beef Hash on each slice and keep warm.
Fry or poach 4 eggs and place one on top of the each Hash serving.
Spoon ¼ of the Sauce over each serving.
Garnish with Parsley.
Serve immediately.