Unicorn (Unicorn@Indenial.com)
Sat, 13 Mar 1999 08:19:43 -0500
Here's a food funny from "Griffley". This is how I like my telephone
conversations - short and to the point.
The Four Food Groups: Fast, Frozen, Instant, and Microwavable
Here's an Irish recipe that has become such a favorite in the USA that
many of us think of it as
American. Like many old-fashioned dishes from everywhere in the
world, this one makes economical use of the cook's best friend -
leftovers.
Corned Beef Hash
2 Tbs (30 ml) butter or margarine
1 small onion, finely chopped
1 clove garlic, finely chopped
2 to 3 cups (500 - 750 ml) finely chopped leftover corned beef
3 to 4 medium potatoes, peeled and diced
1/4 cup (60 ml) water
3 Tbs (45 ml) ketchup
1 tsp (5 ml) Worcestershire sauce
1/4 tsp (1 ml) nutmeg
Salt and freshly ground black pepper to taste
4 to 6 eggs (optional)
Melt the butter in a heavy skillet over moderate heat. Add the onion
and garlic and saute for about 5 minutes, until tender. Add the
remaining ingredients, except the eggs, and bring to a boil. Reduce
the heat and cook covered for 45 minutes, stirring occasionally.
Break the eggs into wells you have made in the hash and cook, covered,
an additional 10 to 15 minutes, until the eggs are cooked to the
degree you prefer. Serve immediately. Serves 4 to 6.
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