*  Exported from  MasterCook  *
                        CORNED BEEF HASH (CLAIBORNE)
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breakfast
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 3/4   lb           Corned beef
    3                    Potatoes (about 1 1/2 lb)
                         Salt to taste
    1       tb           Butter
    1       c            Finely chopped onions
      1/2   c            Finely chopped green pepper
    1                    Egg
    1                    Egg yolk
    1       t            Worcestershire sauce
                         Fresh ground pepper to taste
    8       ts           Butter or vegetable oil
   From “The New York Times Cook Book,” Craig Claiborne.
   Harper and Row, 1990.
   Put the corned beef in a kettle and add water to cover
   to a depth of about 2". Bring to a boil and let simmer
   uncovered 1 hour. Cover closely and continue cooking 3
   Meanwhile, put the potatoes in a saucepan and add cold
   water to cover and salt. Cook until almost tender but
   relatively firm, 20-30 minutes. The potatoes must not
   be overcooked or they will not cube properly. Drain
   and let cool. Peel the potatoes and cut them into very
   small dice. There should be about 3 1/2 cups. When the
   corned beef is cooked, remove and let cool. Heat the
   butter in a skillet and add the onions and green
   pepper. Cook, stirring, until wilted.
   Trim away and discard the fat from the corned beef.
   Cut the corned beef into very thin slices and cut the
   slices into very small cubes. There should be about 5
   cups. Put the cubed meat into a mixing bowl and add
   the potatoes and onion mixture. Add the egg and egg
   yolk, Worcestershire, salt and pepper and blend
   thoroughly with the fingers. Press down with the
   fingers to make the mass compact. Cover with clear
   plastic wrap and refrigerate overnight.
   Shape the mixture into 8 portions of more or less
   equal size. (Or, if you prefer, heat butter or oil in
   a nonstick skillet and cover the bottom with hash.)
   Flatten each portion into patties. Heat 1 teaspoon of
   butter or oil for each patty to be cooked. Cook 2 or 3
   minutes on one side, or until brown. Turn the patty
   and cook 2 or 3 minutes on the other side, or until
   brown. Serve if desired, with a poached egg atop each
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