Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
In a small bowl, combine cream, hot sauce, salt and pepper. In a large skillet, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add potatoes, pastrami and beets; cook and stir 8-10 minutes or until golden brown. Stir in half-and-half mixture; heat through. Remove from heat., Heat a large nonstick skillet coated with cooking spray over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Serve with hash; sprinkle with parsley.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Combine beef and vegetables. Heat lard or fat in a skillet; the pan should be well coated. Add hash and spread out to cover the bottom of the pan; add some broth to ensure it against sticking. Cook over low heat about 30 minutes. Traditionally, it is cooked like an omelet, without stirring; a bit of a crust forms on the bottom from the mixture of the vegetable starches and the fat. However, I’ve also had it cooked with stirring occasionally to keep it jumbled up. Serve hot.
Time 1h Yield 4 serving(s) Number Of Ingredients 8 Steps:
Lightly toss together corned beef, potatoes, beets and onion. Add milk, salt, and Tabasco. Season to taste with more salt and pepper as needed. Melt fat in skillet. Spread hash evenly over bottom. Cook over medium heat until underneath side is brown and crusty.
Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large skillet, heat oil over medium-high heat. Add all remaining ingredients. Reduce heat to low; cook and stir until lightly browned and heated through, 20 minutes.
Time 20m Yield 6 servings Number Of Ingredients 6 Steps:
In a bowl combine the onion, potatoes, beets and meat. Salt and pepper to taste. Cut the bacon or salt pork into small pieces. In a large skillet fry until brown. Leave in pan with the fat. Add the meat mixture and spread it out to fill the skillet. Fry, turning frequently with a spatula, until medium brown, about 10 minutes. If ingredients stick to pan, add a little water or milk.
Time 1h30m Yield 2 servings Number Of Ingredients 17 Steps:
Heat the oven to 425. Rub the potatoes and beets with a bit of oil, sprinkle with salt and pepper and wrap individually in foil. Put on a rimmed baking sheet, and roast until easily pierced with the tip of a sharp knife, 40 to 60 minutes, depending on their size. (Remove as they are done.) Toss the onions in enough olive oil to coat. When the potatoes and beets are about halfway into their cooking time, add the onions to the pan, and roast, turning occasionally until they’re tender but not caramelized, 20 to 25 minutes. Combine the crème fraîche and horseradish in a small bowl, and season with salt, pepper and lemon juice to taste. Combine the asparagus, carrots, mint and greens in a bowl. Just before serving, drizzle with 2 tablespoons olive oil and 2 teaspoons lemon juice; add 1 teaspoon of lemon zest and a sprinkle of salt and pepper, and toss. Taste, and adjust the seasoning, adding more of whatever you’d like. When the potatoes are cool enough to handle, crush them with your hands; peel and trim the beets, and chop to about the same size; same with the onions. Mix with the corned beef if you’re using it, along with the scallions, cheese and some salt and pepper. Put 2 tablespoons each of olive oil and butter in a large skillet over medium-high heat. When the pan is hot but not smoking, add the potatoes and beets, and sprinkle with salt and pepper. Shake the pan to form a single layer, and cook undisturbed, but adjusting the heat as necessary so that the vegetables sizzle and bubble. Add more butter if the pan looks dry, but the hash should never look oily. Cook until the potatoes and beets are golden brown on the bottom, 5 to 10 minutes. Turn, taste, adjust the seasoning, then sprinkle with some lemon juice and salt. Serve topped with a fried egg and a bit more lemon juice, with the asparagus salad on the side.
