Description
From the little rooster cafe in manchester, vermont, this lifts the humble corned beef hash upward to stardom! Adapted from rachael ray's $40 a day.
Ingredients
- Corned Beef
- Potatoes
- Mixed Pepper
- Red Onion
- Scallion
- Garlic Clove
- Fresh Parsley Leaves
- Fresh Rosemary Leaf
- Salt
- Fresh Pepper
- Olive Oil
- Butter
- All-purpose Flour
- Milk
- Nutmeg
Instructions
- Heat a medium skillet and pour in oil
- Mix all the ingredients together and saut over medium high heat until golden brown, about 8 minutes
- At the restaurant, the hash is placed on a plate, topped with two poached eggs, bechamel sauce is ladled on, and it is served with two slices of toast
- If you wish to use the bechamel sauce:
- In a medium saucepan, heat the butter over medium-low heat until melted
- Add the flour and stir until smooth
- Over medium heat, cook until the mixture turns a light, golden color, about 6 to 7 minutes
- Meanwhile, heat the milk in a separate pan until just about to boil
- Add the hot milk to the butter mixture, a cup at a time, whisking continuously until very smooth
- Bring to a boil
- Cook 10 minutes, stirring constantly, then remove from heat
- Season with salt and nutmeg, and set aside until ready to use
- Makes about 1 1 / 2 cups
- Use amount of sauce to taste