Popcat's Corned Beef Hash

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

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

Recipe

• 1 corned beef hash:.
• 2 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).
• 3 add the red bell pepper and cook another 2 minutes.
• 4 add the corned beef and cook another 3 minutes.
• 5 scrape into a bowl along with the potatoes and fresh ground pepper to taste and mix.
• 6 wipe out the fry pan and return to the heat.
• 7 melt the final 1 t. butter and 1 t. olive oil in the fry pan over medium heat.
• 8 spread the hash evenly on the bottom of the pan and cook without stirring for 5 minutes.
• 9 stir the hash bringing up the browned parts, spread again, and cook an additional 5 minutes.
• 10 stir, set aside and keep warm.
• 11 rosemary garlic béchamel sauce:.
• 12 melt 1 tablespoon of butter in a saucepan on medium heat.
• 13 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).
• 14 slowly add the milk – watch out for spatters! then add the spices.
• 15 whisk until the sauce thickens.
• 16 set aside and keep warm.
• 17 to serve:.
• 18 toast 4 slices of bread (i prefer crusty artisan bread) and place the slices on 4 warmed plates.
• 19 pile ¼ of the corned beef hash on each slice and keep warm.
• 20 fry or poach 4 eggs and place one on top of the each hash serving.
• 21 spoon ¼ of the sauce over each serving.
• 22 garnish with parsley.
• 23 serve immediately.