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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Corned Beef Hash Patties

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Corned Beef Hash Patties Empty Corned Beef Hash Patties

    Post by Lobo Thu 07 Jan 2016, 9:44 pm

    Corned Beef Hash Patties Img13l
    Corned Beef Hash Patties
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    Prep Time: 30 minutes
    Cook Time: 25 minutes
    Servings: 8
    Here, we've updated traditional corned beef hash by shaping the mixture into patties and frying them. Corned beef is beef brisket or round that has been cured for about 1 month in a brine made from large crystals, or corns, of salt, sugar and other seasonings.






    • 56

    Ingredients:


    • 4 Tbs. (1/2 stick) unsalted butter
    • 1 yellow onion, cut into 1/4-inch dice
    • 1 yellow bell pepper, cut into 1/4-inch dice
    • 1 red bell pepper, cut into 1/4-inch dice
    • 1 lb. russet potatoes, peeled, cut into 1/4-inch
        dice and cooked until tender
    • 1 lb. cooked corned beef, shredded into
        small pieces
    • 3 Tbs. chopped fresh flat-leaf parsley
    • 2 eggs, lightly beaten
    • 2 Tbs. all-purpose flour
    • Salt and freshly ground pepper, to taste
    • 2 Tbs. canola oil
    • 16 poached eggs

    Directions:

    In an electric skillet set on medium-high heat, melt 2 Tbs. of the butter. Add the onion and bell peppers and cook, stirring occasionally, until soft and slightly charred, about 10 minutes. Add the potatoes and cook, stirring occasionally, for 2 to 3 minutes.

    Transfer the potato mixture to a large bowl and let cool for about 10 minutes. Add the corned beef, parsley, eggs, flour, salt and pepper and stir to combine. Shape the mixture into 16 patties.

    In the electric skillet set on medium-high heat, melt the remaining 2 Tbs. butter with the oil. When it is hot, fry the patties, turning once, until lightly browned and crisp, 3 to 5 minutes per side.

    Transfer 2 patties to each individual plate. Top each patty with a poached egg. Serve immediately. Serves 8.
    Williams-Sonoma Kitchen.
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