Corned-Beef Hash Chez Soi

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups finely cubed cooked corned beef (about ¾ pound)
  • 3 medium potatoes, cooked and very finely cubed
  • 2 tablespoons butter, melted
  • ¾ cup heavy cream
  • 1 teaspoon Worcestershire sauce, or more
  • 3 tablespoons finely chopped parsley
  • 1 tablespoon finely chopped chives
  • 4 to 6 freshly poached eggs


  1. Combine the corned beef and the potatoes in a mixing bowl.

  2. Combine the butter, cream, Worcestershire sauce, parsley and chives. Pour the mixture over all. Toss gently but do not mash the potatoes. Press the mixture into four to six large patties.

  3. When ready to serve, brown the patties in butter and cook until thoroughly heated.

  4. Make an indentation in each cake and fill with a trimmed poached egg that has been drained on paper towels.

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