Corned Beef Hash


  • One piece of raw corned beef
  • One large yellow onion
  • One red bell pepper
  • One green bell pepper
  • 6 or so red potatoes, boiled and chilled
  • 6 or more cloves garlic, minced
  • Fresh basil and parsley, chopped
  • 2 TB Dijon mustard
  • Tabasco
  • Cream or half and half

Boil the heck out of the corned beef (four hours) and then let it cool. Refrigerate it overnight. Trim off the major pieces of fat, but don’t worry about the occasional vein of fat because the flavor really is in the fat. Some is necessary, so don’t overdo the trimming process. I like to cut the beef into chunks about one inch square and then rough chop it with a cleaver. You can rough chop it in a food processor as long as you don’t overprocess it.

Chop the onion and both peppers into small pieces. Dice the potatoes and put it all in a large bowl with the corned beef. Add the garlic, basil, parsley and mustard. Sprinkle tabasco drops around.

Drizzle cream or half and half over the whole mess, mix well with a large spoon, and get ready to fry this stuff up in a skillet or on a flat grill. The reason it is so good, I suppose, is because the fresh herbs make a difference, and because it is so much chopping. Remember, chopping is cooking and so is making a salad.

See you soon,
Linda

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