Murphy's
Bed and Breakfast Inn

Narragansett, Rhode Island

Specialty Recipe

Corned Beef Hash

A crisp, fried patty of corned beef hash topped with a poached egg is a breakfast favorite. It's a great way to use leftover corned beef, and even if you don't cook corned beef for a meal, you can buy it at your grocery store for this recipe.

The trick to making good hash is to have all the ingredients finely ground and chopped so that the hash mix is almost a mush. If the pieces of meat and/or potato are too large, the hash will not stay together in a patty. If you prefer, ask your butcher to grind the meat for you. ...Martha Murphy

Ingredients

1-1/2 cups finely ground corned beef

3 cups finely chopped potatoes, pre-boiled and cooled

1 small onion, minced

1/3 cup beef stock

salt and pepper to taste

In a large bowl, mix all the ingredients together. Make 6 patties and place them in a large, well-oiled skillet. Add a little butter and cook until the bottoms are crisp and brown. Lower the heat to medium and flip the patties. Cook slowly until crisp and brown on both sides. Serve hot, topped with a poached egg.

Variation: Substitute roast beef for corned beef.

This recipe is from Martha W. Murphy's The Bed & Breakfast Cookbook, published by Stemmer House, Owings, Maryland, 1991

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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