Confetti corned beef hash from The New Basics Cookbook (page 527) by Julee Rosso and Sheila Lukins

  • scallions
  • green peppers
  • red peppers
  • onions
  • parsley
  • thyme
  • eggs
  • potatoes
  • corned beef

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on March 22, 2014

    This is a very good corned beef hash recipe. I hadn't made corned beef hash before and just had to try it after seeing all the notes and comments about various hash recipes. The thyme really adds a lovely flavor note and the peppers add color as well as flavor. I also used Yukon Gold potatoes. I used a heavy oven proof plate to weigh the hash down in the pan and didn't worry about another lid. I took a tip from David Leite's hash recipe and near the end of the cooking time made four holes in the hash in the pan and cracked four eggs into the holes. Then I covered it for about 4 minutes to let the eggs cook and served it at once. My husband, who has always said he didn't like hash because his mother made it dry and salty when he was a kid, absolutely loved this version and said he would eat it again any time.

  • chawkins on March 18, 2014

    It was a good hash, both in taste and in appearance. The addition of thyme is different but in a good way. You're supposed to put a plate on top of the hash and weighed it down with something, while cooking. I could not think of anything I could put on top of the plate to weigh it down and covered the pan at the same time, so I skipped that process, I also sub dried parsley for fresh as I just got back from the store and I forgot to buy some.

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