When The Diners Let You Down, Make The Corned Beef Hash Yourself

The Colonel and I have been on a hunt for good diner corned beef hash, and generally check the menu for it at any breakfast place we're at. We haven't come across a truly great, or even fairly good batch yet. I had a hankering for it so decided to make it this past weekend.

I am not ambitious enough to corn my own beef, so over to the Fry's for a brisket in a bag. Bonus: leftovers for sandwiches!

For inspiration, I went with a recipe from Epicurious, but "kicked it up a notch" with a technique gleaned from Emeril Lagasse's Smoked Salmon Hash: mustard, lemon juice, Cayenne and capers added to the cream specified in the recipe.

Mangia!

Corned Beef Hash and Eggs

Adapted from Epicurious, with a nod to Emeril

1 lb baking (russet) potatoes, peeled and cut into 1/4-inch dice

1-lb piece cooked corned beef, chopped

1 cup chopped onion

1 large red bell pepper, cut into 1/4-inch pieces

2 tablespoons unsalted butter

1/4 cup heavy cream

2 tablespoons Dijon mustard

2 tablespoons capers

1 tablespoon lemon juice

2 teaspoons Cayenne pepper

1 teaspoon dried thyme

4 large eggs (optional)

1 tablespoon chopped fresh flat-leaf parsley

PREPARATION

Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. 

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. Mix cream, mustard, lemon juice and capers together. Add cream and cook, stirring, 1 minute.

If desired, make 4 holes in hash and break 1 egg into each, or just cook the eggs and serve beside the hash or on top of it.