City diner corned beef hash

 CHEF AL LEVINSOHN 

6 HEARTY PORTIONS
1 CUP½ CUP

2#

1#

1T

1T

1t

2T 

 RAW BACON, DICED ¼”DICED WHITE ONION

TENDER COOKED AND COOLED CORNED BEEF BRISKET, TRIMMED

PEELED YUKON GOLD POTATOES, SMALL DICED, COOKED, COOLED

GARLIC POWDER

WORCESTERSHIRE SAUCE

TABASCO SAUCE

KETCHUP
SALT AND BLACK PEPPER TO TASTE

 
COOK BACON UNTIL CRISP, DO NOT DISCARD FAT. ADD IN ONIONS AND SAUTÉ UNTIL TRANSLUCENT. REMOVE FROM HEAT AND SET ASIDE to cool. TRIM EXCESS FAT FROM CORNED BEEF AND CUT INTO SMALL STRIPS. USING A MEAT GRINDER FITTED WITH A COURSE OR LARGE HOLE PLATE, GRIND INTO A LARGE MIXING BOWL. STIR IN POTATOES, BACON ONION MIXTURE AND REMAINING INGREDIENTS. PAN FRY IN A NON STICK SKILLET UNTIL CRISP. TURNING OCCASIONALLY
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