- 1/2 lb. beets, trimmed
- 2 medium potatoes, peeled
- 3 c. cubed cooked corned beef
- 2 carrots, peeled and finely chopped
- 1 small green pepper, finely chopped
- 1 large onion, finely chopped
- 1 clove garlic, minced
- 3 T. chopped fresh parsley
- 3 T. butter
- 1 tsp. Worcestershire sauce
- 1 tsp. hot pepper sauce
- 1/4 c. tomato juice
- Salt and pepper to taste
- 6 poached eggs
Place the beets in a saucepan, cover with cold, unsalted water and slowly heat to boiling. Reduce the heat and simmer them until they are barely tender, about 35 minutes. Drain them under cold running water. Remove the skins, cube the beets and place them in a large bowl.
While the beets are boiling, cook the potatoes in boiling salted water for 10 minutes. Drain. cool slightly, cube and add to beets. Add the corned beef, carrots, green pepper, onion, garlic and parsley. Mix well.
Melt the butter in 10-inch oven proof skillet. Press the mixture into the skillet and cook, uncovered, for 6 minutes. Stir in the Worcestershire sauce, hot pepper sauce, tomato juice and salt and pepper to taste. Cook, without stirring, for 30 minutes.
While the hash is cooking on the stove, preheat oven to 350 degrees. Using two large spatulas, flip the mixture over and place the skillet in the oven. Bake until the potatoes are brown and tender, about 30 minutes. Top with poached eggs.
- Yields: 4-6 servings
- Preparation Time: 90 minutes