Corned Beef Hash (or Hash, as we called it) is another of my family favorites. Not to be confused with the breakfast dish, it is really a corned beef stew. It is a rich, dark stew served over rice.
- Roux
- 2 green onions, chopped, tops and bottoms separated
- 3 potatoes, peeled and cubed
- Salt & pepper to taste
- 1 can corned beef
- 1 cup parsley, finely chopped
- White rice, cooked
- Pickle spears
In a large pot, make a medium amount of roux. Throw in the green onion bottoms with the other onions and garlic.
Add potatoes, salt and pepper. Brown potatoes for about 15 min, stirring frequently.
Add corned beef, green onion tops and about 5 cups water. Boil until the potatoes are soft in the middle, about 30 min. Add small amounts of water as needed to keep the right consistency–slightly thicker than soup.
Reduce heat to a simmer. Add parsley and simmer for about 15 min more.
Serve on a plate over cooked white rice with pickle spears on the side.
Prep time: 20 min.
Cook time: 1 hour 30 min.
Serves: 8.
Notes
Source: Rocky Tabyanan.
