Confetti Corned Beef Hash

Name: Confetti Corned Beef Hash
Yield: 6 portions
Ingredients: 2 white boiling potatoes, cut into ¼-inch dice; 1 green bell pepper, cored, seeded, and cut into ¼-inch dice; 1 red bell pepper, cored, seeded, and cut into ¼-inch dice; 1 onion, cut into ¼-inch dice; 6 tablespoons (¾ stick) unsalted butter; 1 teaspoon coarsely ground black pepper; 1 teaspoon dried thyme; 5 tablespoons Chopped fresh Italian (flat-leaf) parsley; 1 pound cooked corned beef, cut into ¼-inch dice; 2 scallions (green onions), white bulb and 3 inches green, thinly sliced; 6 poached eggs (see Note); 2 tablespoons olive oil; Salt, to taste; 2 scallions (green onions), white bulb and 3 inches green, thinly sliced

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This is a remarkable hash that’s pretty enough to be the center of attention for brunch, lunch, or supper. It’s a great way to use leftovers, dicing red and green peppers, potatoes, corned beef, and onions for a charming confetti effect. To turn it into traditional Red Flannel Hash, add some diced cooked beets.

Ingredients

2 white boiling potatoes, cut into ¼-inch dice
6 tablespoons (¾ stick) unsalted butter

Main course
Gluten-free

Method

Place the diced potatoes in a saucepan, and cover with cold water. Bring to a boil, and simmer until just tender, about 10 minutes. Drain, transfer to a large bowl, and set aside.
Melt 4 tablespoons of the butter in a skillet, and add the onion and peppers. Cook ove