Shelly's Recipe

CORNED BEEF HASH PIE

Category: Breakfast Casseroles

1 T. butter
1/2 chopped vidalia onion
2 T. minced fresh parsley

3 cups chopped leftover corned beef
2 1/2 boiled leftover potatoes, crumbled
1/4 cup heavy cream
1/4 corned beef broth
1/2 tsp. Kosher or seasoned salt
1/2 tsp. fresh cracked black pepper
Few dashes of smoky paprika
2 tsp. Worcestershire sauce

In a large skillet over medium high heat, melt butter and add parsley and onions. Cook until translucent and slightly golden.

Meanwhile mix the rest of the ingredients in a large bowl until mixed well. I simply crushed the potatoes with my hands. Add hash mix to the skillet and fry, stirring occasionally until the mixture starts to crisp up. To a pie plate add 1 T. melted butter and spread. Pat hash into the pie plate and make 4 indentations using the back of a spoon. Break 4 eggs into each indentation and dot with 1 T. butter. Bake at 450 for 15 minutes. (If you do not like the eggs well done then break the eggs into the wells half way through the baking process.)

Variation:
Irish Eggs Benedict
Toast 4 split English Muffins until golden brown. Cut the Corned Beef Hash Pie into 8 wedges being sure to split each egg in half and top each buttered English Muffin half with one wedge. Top with Irish Hollandaise Sauce. Serves 4.

Irish Hollandaise Sauce
1 generous cup Horseradish Gravy (recipe follows)
3 T. sour cream
2 egg yolks lightly beaten
1 tsp. grated lemon rind- optional but nice
pinch cayenne pepper- optional but nice

In a small sauce pan over the lowest heat, whisk together all the above ingredients. Gently cook so not to scramble the yolks or separate the sauce until the sauce is warmed through, stirring occasionally. Serve over Irish Eggs Benedict.

Horseradish Gravy:
2 Tablespoons Butter
2 Tablespoons Flour
1 to 2 cups corned beef broth

Make Roux with butter and flour; When thick add broth. Once it is to a consistency you like - add 1 tsp. Dijon mustard and 1 to 2 teaspoons horseradish. The more horseradish the more heat!