#002

DECEMBER 16TH IS THE BIRTHDAY OF SOMEONE VERY SPECIAL TO ALL OF US AT CHICAGO ARTISAN & PASTORAL EXCHANGE. TODAY WE ARE GOING TO HONOR HER BY SHARING A RECIPE FOR ONE OF HER FAVORITE FOODS. SHE WOULD OFTEN PREPARE THIS FOR SUNDAY BREAKFAST, AFTER A LONG WEEKEND...

CORNED BEEF HASH

2 LB. COLD CORNED BEEF 

4-6   COLD, COARSELY CHOPPED, MED. POTATOES, 

1     FINELY DICED, MED. ONION 

      FRESH GROUND PEPPER

1/4t. NUTMEG

      BUTTER/BEEF DRIPPINGS

      HEAVY CREAM/BOILING WATER(OPTIONAL)

METHOD:

CHOP THE MEAT FAIRLY FINE WITH A KNIFE, RATHER THAN A GRINDER. COMBINE THE POTATOES AND ONION WITH THE MEAT, AND ADD A FEW GOOD GRINDS OF BLACK PEPPER AND THE NUTMEG. BLEND WELL AND ALLOW TO REST IN THE REFRIGERATOR FOR AT LEAST SEVERAL HOURS, UP TO OVERNIGHT. 

WHEN READY TO COOK, MELT JUST ENOUGH BUTTER OR DRIPPINGS IN A HEAVY SKILLET TO COVER THE BOTTOM, 4-6 TBSP.

ADD THE HASH AND PRESS DOWN SOMEWHAT FIRMLY, WHEN THE HASH BEGINS TO DEVELOP A CRUST ON THE BOTTOM, TURN WITH A SPATULA SO THAT SOME OF THE CRUST IS BROUGHT TO THE TOP.

AT THIS POINT MANY PEOPLE ADD ABOUT 1/2 CUP HEAVY CREAM OR SOME BOILING WATER, WHICH ENABLES THE BOTTOM CRUST TO FORM MORE QUICKLY. JAMES BEARD PREFERRED COOKING THE HASH SLOWLY, TURNING IT SEVERAL TIMES TO DEVELOP A SUPERIOR CRUST.

ONE CRUSTED NICELY, LOOSEN WITH A SPATULA AND TURN OUT ON A PLATTER, CRUSTY SIDE UP. 

SERVE WITH POACHED EGGS, TOAST AND CHILI SAUCE.

 

HAPPY BIRTHDAY JOANNA!