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CORNED BEEF HASH
2 russet (baking) potatoes (about 1 pound)
1 large onion, cut into 3/4-inch pieces
1 large garlic clove, minced
1/4 c unsalted butter
1 T all-purpose flour
3/4 c beef broth
2 T horseradish
2 c cooked corned beef brisket, cut into 3/4-inch cubes
Peel potatoes and cut into 1/2-inch dice, add to a large saucepan of boiling water and boil until just tender, then drain. In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden, continue to cook, stirring, for 5 minutes. Sprinkle flour over mixture and cook, stirring, 2 minutes. Stir in broth and horseradish and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes. Serves 4. |
